# How to cook rice with fish without overcooking the fish

How can I cook rice with fish so that the fish is not over cooked or breaks into smaller pieces? Fish meat cooks quickly, in much less time than rice. Would anyone like to share tricks or tips for this?

This problem can be solved with a bit of kitchen maths:

• your rice takes X minutes unti fully cooked and
• your fish takes Y minutes.

You also noted correctly that usually X > Y.

The best time to add the fish to the rice would therefore be after (X-Y) minutes.

But I guess you want a slightly more practical answer?

• Well, X will depend on the type of rice you are using - white rice will need somewhere around 20-25 minutes, perhaps 30 if you like it very soft, while whole grain may need up to 45 minutes.
• The cooking time of the fish will depend on the kind of fish and the thickness of the fish pieces, a few minutes will be enough for a thin fillet.

Assuming that you have used both ingredients before, you should have at least a rough idea on the timing already.