# Boiling times

How long to boil or simmer vegetables, eggs, rice, pasta and more. Times start when the water comes back to the boil after the food goes in.

Source: https://feastflow.co.uk/boiling-times (FeastFlow free cooking-time guides). Last checked 11 November 2026.

## Vegetables

Vegetables: boiling times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Asparagus](https://feastflow.co.uk/asparagus-cooking-times) | 3–5 min | in boiling salted water | Drain and serve straight away, or cool in iced water. |
| [Beetroot (beets)](https://feastflow.co.uk/beetroot-cooking-times) (Whole) | 30–45 min | simmering, covered with water | Small beetroot take about 30 minutes, large ones up to an hour. |
| [Broad beans (fava beans)](https://feastflow.co.uk/broad-beans-cooking-times) | 3–5 min | in boiling salted water | Frozen beans take 3–4 minutes. |
| [Broccoli](https://feastflow.co.uk/broccoli-cooking-times) | 3–4 min | in boiling salted water | Drain well; it holds water. |
| [Tenderstem broccoli (broccolini)](https://feastflow.co.uk/tenderstem-broccoli-cooking-times) | 2–3 min | in boiling salted water | – |
| [Brussels sprouts](https://feastflow.co.uk/brussels-sprouts-cooking-times) (Whole) | 6–8 min | in boiling salted water | Halved sprouts take 4–5 minutes. |
| [Butternut squash](https://feastflow.co.uk/butternut-squash-cooking-times) (Cubes) | 12–15 min | simmering in salted water | For mash or soup. |
| [Pumpkin](https://feastflow.co.uk/pumpkin-cooking-times) | 10–15 min | simmering in salted water | Drain well before mashing or blending. |
| [Cabbage (green and savoy)](https://feastflow.co.uk/cabbage-cooking-times) (Shredded) | 4–6 min | in boiling salted water | Drain very well. |
| [Carrots](https://feastflow.co.uk/carrots-cooking-times) (Sliced or batons) | 5–8 min | in boiling salted water | Whole baby carrots take 8–10 minutes. |
| [Cauliflower](https://feastflow.co.uk/cauliflower-cooking-times) (Florets) | 5–7 min | in boiling salted water | Drain well and let it steam dry. |
| [Celeriac](https://feastflow.co.uk/celeriac-cooking-times) | 12–15 min | simmering in salted water | For mash, often with potatoes. |
| [Corn on the cob](https://feastflow.co.uk/corn-on-the-cob-cooking-times) | 4–6 min | in boiling unsalted water | Salt toughens the kernels; season afterwards. Frozen cobs take 8–10 minutes. |
| [Green beans](https://feastflow.co.uk/green-beans-cooking-times) | 4–6 min | in boiling salted water | Fine beans take 3–4 minutes. |
| [Runner beans](https://feastflow.co.uk/runner-beans-cooking-times) | 4–6 min | in boiling salted water | – |
| [Kale and cavolo nero](https://feastflow.co.uk/kale-cooking-times) | 3–5 min | in boiling salted water | Drain and squeeze out the water. |
| [Leeks](https://feastflow.co.uk/leeks-cooking-times) (Sliced) | 5–7 min | simmering in salted water | Drain very well. |
| [Mangetout and sugar snap peas](https://feastflow.co.uk/mangetout-and-sugar-snap-peas-cooking-times) | 2–3 min | in boiling salted water | – |
| [Parsnips](https://feastflow.co.uk/parsnips-cooking-times) (Chunks) | 8–10 min | simmering in salted water | Chunks for mash take 15–20 minutes. |
| [Peas](https://feastflow.co.uk/peas-cooking-times) | 2–3 min | in boiling salted water | Frozen peas; petits pois take 2 minutes. Fresh peas take 3–5 minutes. |
| [Sweet potatoes](https://feastflow.co.uk/sweet-potatoes-cooking-times) (Cubes) | 10–12 min | simmering in salted water | Peeled 3 cm cubes, for mash. |
| [Spinach](https://feastflow.co.uk/spinach-cooking-times) | 1–2 min | in boiling salted water | Drain and squeeze out the water. |
| [Swede (rutabaga)](https://feastflow.co.uk/swede-cooking-times) | 15–20 min | simmering in salted water | Drain well and mash; it’s good half and half with carrot. |
| [Turnips](https://feastflow.co.uk/turnips-cooking-times) | 10–15 min | simmering in salted water | – |
| [Pak choi (bok choy)](https://feastflow.co.uk/pak-choi-cooking-times) | 2–3 min | in boiling salted water | – |
| [Globe artichokes](https://feastflow.co.uk/globe-artichokes-cooking-times) | 25–40 min | simmering in salted water with lemon | Weigh them down with a plate; small ones take 20 minutes. |
| [Jerusalem artichokes](https://feastflow.co.uk/jerusalem-artichokes-cooking-times) | 10–15 min | simmering in salted water with a squeeze of lemon | For mash or soup. |
| [Edamame beans](https://feastflow.co.uk/edamame-cooking-times) | 4–5 min | in boiling salted water | Drain and sprinkle with flaky salt. |
| [Frozen mixed vegetables and sweetcorn](https://feastflow.co.uk/frozen-mixed-vegetables-cooking-times) | 3–5 min | in boiling salted water | – |

## Potatoes

Potatoes: boiling times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Roast potatoes](https://feastflow.co.uk/roast-potatoes-cooking-time) (Parboil first) | 8–10 min | from cold salted water, once boiling | Parboil, drain, steam dry for 3 minutes and shake to rough up the edges. |
| [Boiled and mashed potatoes](https://feastflow.co.uk/boiled-potatoes-cooking-times) | 15–20 min | from cold salted water, once boiling | Bring to the boil, then simmer. |
| [New potatoes](https://feastflow.co.uk/new-potatoes-cooking-times) | 15–20 min | from cold salted water, once boiling | Toss with butter and mint or chives. |

## Beef

Beef: boiling times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Beef mince (ground beef)](https://feastflow.co.uk/beef-mince-cooking-times) (In a sauce) | 30 min to 1 h | simmering gently in the sauce | Bolognese, chilli or cottage pie filling. The longer it goes, the better it gets; 2 hours is not too long for a ragù. |
| [Meatballs](https://feastflow.co.uk/meatballs-cooking-times) (In a sauce) | 20–25 min | simmering in a tomato sauce | Raw or browned meatballs, covered. |

## Pork, bacon and sausages

Pork, bacon and sausages: boiling times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Gammon joint](https://feastflow.co.uk/gammon-cooking-time) | 1 h 25 min | simmering, covered with water or cider | 20 minutes per 450 g plus 20, then glaze in the oven. |

## Fish and seafood

Fish and seafood: boiling times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Prawns (shrimp)](https://feastflow.co.uk/prawns-cooking-times) | 2–3 min | in boiling salted water | Raw; frozen raw prawns take 3–4 minutes. Drain once they float and turn pink. |
| [Lobster and crab](https://feastflow.co.uk/lobster-cooking-times) | 12–15 min | in well-salted boiling water | For 500–750 g; add 5 minutes for each extra 500 g. A 1 kg crab takes about 15 minutes. |

## Eggs, cheese and tofu

Eggs, cheese and tofu: boiling times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Eggs](https://feastflow.co.uk/eggs-cooking-times) (Soft-boiled (runny)) | 6 min | in simmering water | Set white, runny yolk for dipping soldiers. Medium eggs: 5 minutes. |
| [Eggs](https://feastflow.co.uk/eggs-cooking-times) (Jammy) | 7–8 min | in simmering water | Set white, jammy yolk; for salads and ramen. |
| [Eggs](https://feastflow.co.uk/eggs-cooking-times) (Hard-boiled) | 9–10 min | in simmering water | Firm yolk. Cool in cold water before peeling. |

## Rice, pasta and grains

Rice, pasta and grains: boiling times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Rice](https://feastflow.co.uk/rice-cooking-times) (White, boiled) | 10–12 min | in plenty of boiling salted water | White basmati or long grain; drain like pasta. |
| [Rice](https://feastflow.co.uk/rice-cooking-times) (White, absorption) | 10–12 min | covered, on the lowest heat | White rice by absorption: bring to the boil with the measured water, cover tightly, then 10 minutes off the heat with the lid on. |
| [Rice](https://feastflow.co.uk/rice-cooking-times) (Brown) | 25–30 min | in plenty of boiling salted water | Brown rice; drain. |
| [Pasta](https://feastflow.co.uk/pasta-cooking-times) (Dried) | 8–12 min | in plenty of boiling salted water | Dried pasta; check the pack. Spaghetti about 10, penne 10–12, macaroni 8. |
| [Pasta](https://feastflow.co.uk/pasta-cooking-times) (Fresh) | 2–4 min | in plenty of boiling salted water | Fresh pasta and filled pasta like ravioli. Gnocchi is done when it floats, about 2 minutes. |
| [Noodles](https://feastflow.co.uk/noodles-cooking-times) (Egg noodles) | 4–5 min | in boiling water | Dried egg noodles; fresh ones take 1–2 minutes. |
| [Noodles](https://feastflow.co.uk/noodles-cooking-times) (Rice noodles) | 3–4 min | off the heat in just-boiled water | Thin rice noodles, soaked; wide ones take 6–8 minutes. |
| [Noodles](https://feastflow.co.uk/noodles-cooking-times) (Soba) | 5–6 min | in boiling water | Dried soba; dried udon take 8–10 minutes. |
| [Couscous, quinoa and grains](https://feastflow.co.uk/couscous-and-quinoa-cooking-times) (Couscous) | 5 min | off the heat, covered | Couscous: pour over 1¼ times its volume of boiling stock, cover, then fluff with a fork. |
| [Couscous, quinoa and grains](https://feastflow.co.uk/couscous-and-quinoa-cooking-times) (Quinoa) | 12–15 min | simmering, covered | Quinoa in twice its volume of water; rest 5 minutes covered. |
| [Couscous, quinoa and grains](https://feastflow.co.uk/couscous-and-quinoa-cooking-times) (Giant couscous) | 6–8 min | in boiling salted water | Giant (pearl) couscous and orzo; drain. |
| [Couscous, quinoa and grains](https://feastflow.co.uk/couscous-and-quinoa-cooking-times) (Bulgur) | 10–15 min | simmering, covered | Bulgur wheat in twice its volume of water. |
| [Couscous, quinoa and grains](https://feastflow.co.uk/couscous-and-quinoa-cooking-times) (Pearl barley) | 25–30 min | simmering in plenty of water | Pearl barley. |
| [Lentils, chickpeas and dried beans](https://feastflow.co.uk/lentils-and-beans-cooking-times) (Red lentils) | 15–20 min | simmering | Red lentils, until they collapse (for dal and soup). |
| [Lentils, chickpeas and dried beans](https://feastflow.co.uk/lentils-and-beans-cooking-times) (Green or Puy lentils) | 20–25 min | simmering | Green, brown or Puy lentils, until tender but holding their shape. |
| [Lentils, chickpeas and dried beans](https://feastflow.co.uk/lentils-and-beans-cooking-times) (Soaked beans) | 1–1½ hours | simmering, after soaking | Chickpeas and most beans; kidney beans boil hard for 10 minutes first. |

## Tips

- Use plenty of salted water for green vegetables and pasta, and keep it at a rolling boil.
- Root vegetables and potatoes go into cold water and are brought to the boil, so they cook evenly. Green vegetables go into water that’s already boiling.
- Test with the tip of a knife: it should slide in with a little resistance for most vegetables, and easily for potatoes you’re mashing.
- Drain green vegetables straight away, or cool them in iced water if you’re cooking them ahead.

## Questions

### How long to boil broccoli?

3–4 min in boiling salted water. Drain well; it holds water.

### How long to boil eggs?

Soft-boiled (runny): 6 min in simmering water. Set white, runny yolk for dipping soldiers. Medium eggs: 5 minutes. Jammy: 7–8 min in simmering water. Set white, jammy yolk; for salads and ramen. Hard-boiled: 9–10 min in simmering water. Firm yolk. Cool in cold water before peeling.

### How long to boil carrots?

Sliced or batons: 5–8 min in boiling salted water. Whole baby carrots take 8–10 minutes.

### How long to boil rice?

White, boiled: 10–12 min in plenty of boiling salted water. White basmati or long grain; drain like pasta. White, absorption: 10–12 min covered, on the lowest heat. White rice by absorption: bring to the boil with the measured water, cover tightly, then 10 minutes off the heat with the lid on. Brown: 25–30 min in plenty of boiling salted water. Brown rice; drain.

### How long to boil prawns?

2–3 min in boiling salted water. Raw; frozen raw prawns take 3–4 minutes. Drain once they float and turn pink.

### How long to boil corn on the cob?

4–6 min in boiling unsalted water. Salt toughens the kernels; season afterwards. Frozen cobs take 8–10 minutes.

---

Times are a guide for typical home portions: ovens, air fryers, microwaves and sizes vary. Check meat, poultry and fish with a thermometer. Safe temperatures follow USDA and UK Food Standards Agency guidance.

FeastFlow also plans a whole meal backwards from serving time, with every dish timed and oven temperatures that don’t clash: https://feastflow.co.uk/