Carrageenan 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 stripped-down approach relies on just three pantry staples, so there's nothing hiding in the ingredient list that could cause concern. That matters more than it sounds, because many processed or pre-seasoned rice products contain additives and stabilizers that people with sensitivities need to avoid. Starting with a good rinse removes excess surface starch, which is the secret to getting that light, non-gummy texture rather than a sticky clump. The low-and-slow steam method does the heavy lifting from there, coaxing out a clean, slightly sweet flavor that makes plain rice genuinely crave-worthy. It pairs beautifully with stir-fries, curries, grilled proteins, or really anything that needs a simple, wholesome base.
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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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