Cinnamon 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 you put in front of it. For anyone navigating spice sensitivities, plain rice is one of those rare staples that's genuinely safe without any substitutions or label-reading stress. This recipe keeps it beautifully simple: just long-grain white rice, water, and a pinch of kosher salt, so there's nothing hidden and nothing to second-guess. The rinsing step is key — running the rice through cold water until it runs clear washes away excess starch and sets you up for grains that stay separate and light rather than clumping together. Covering the pot tightly and resisting the urge to peek during cooking is what creates that gentle, even steam that makes all the difference. The final rest off the heat lets the moisture distribute fully before you fluff it with a fork, giving you that restaurant-quality result at home. Serve it alongside stir-fries, curries, grilled proteins, or roasted vegetables — it's the most versatile thing you can have ready on a weeknight.
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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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