Black Pepper Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and with every grain separate. This recipe keeps things beautifully simple, relying on just long-grain white rice, water, and a touch of kosher salt to get the job done. For anyone avoiding black pepper, rice dishes can still be a minefield when pre-seasoned blends or spice mixes sneak their way in, but here every ingredient is completely transparent and easy to verify. The rinsing step is key — running the rice under cold water until it runs clear removes excess starch and sets you up for that light, non-clumpy texture. Covering the pot tightly and resisting the urge to peek lets the steam do its work, and the final resting period off the heat is what really seals the deal on fluffy, evenly cooked grains. A quick fluff with a fork and it's ready to serve alongside virtually anything on your table.
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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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