Chicken Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and just lightly seasoned with a touch of salt. The quick rinse under cold water removes excess starch, which is the real secret to getting those separate, non-clumpy grains that make every bite feel light and clean. Bringing it to a boil uncovered before dropping the heat to a low simmer gives the rice a gentle, even cook all the way through. That final 10-minute rest off the heat is the step most people skip, but it's what takes the texture from good to genuinely great. With just three simple pantry ingredients — rice, water, and salt — there's nothing hidden here, no broths or flavor packets that might sneak in unwanted additions. It's the kind of reliable, versatile base that pairs beautifully with stir-fries, curries, roasted vegetables, or anything else you're building a meal around.
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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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