Beef Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and ready to anchor just about any meal. The quick rinse step is the real secret here, washing away excess starch so each grain stays separate and light instead of clumping together. Bringing the rice to a boil before dropping the heat to a low simmer locks in moisture, and that final 10-minute rest off the heat is what takes it from good to genuinely great. With just three ingredients — long-grain white rice, water, and a pinch of kosher salt — there's nothing hidden in this dish and nothing to second-guess. It's a naturally simple, plant-forward staple that pairs beautifully with stir-fries, curries, roasted vegetables, or anything else you're building your plate around. Mastering this basic technique means you'll always have a reliable, crowd-pleasing base ready to go.
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- ½ tsp kosher salt
Instructions
- 1
Place the rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water running through runs mostly clear, about 30 seconds to 1 minute.
- 2
Combine the rinsed rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, uncovered, until the surface is bubbling vigorously.
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