Hi there, its my first time cooking rice. I used raw, white rice which I rinsed. About 100 grams. I then added about half a litre of water to a stainless steel pan/pot and let the water reach to a boil before adding white rice. I then covered the pot with a larger stainless steel lid which let some of the steam to escape.

Things were fine 10 minutes into the cooking (I opened the lid which is a no no, but being my first time i wanted to see how things were going), when I checked it on the 15th minute, the water along with some rice overflowed. I turned off the flame and let the rice sit for 5 minutes before eating it (well seemed edible enough although wasn't the most pleasant rice I've eaten. The rice had a metallic tasting zinge to it if that makes any sense)

Did the water overflow because I used too much water or because the heat used was at boilling strength rather than simmer strength?

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Yeh you had the heat too high ,when the rice starts to boil ,turn it down to simmer and cover the pot wit a plate,leaving a little gap to let the steam out.

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It was because it was at boiling strength. All elements are slightly different even when a pot has a lid on the top so slowly/gradually turn it down until it stops overflowing and just let it bubble.

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