Citric Acid Free Steamed White Rice
Few ingredients are as quietly essential as a perfectly cooked pot of white rice, and this method delivers fluffy, separate grains every single time. For anyone navigating a citric acid sensitivity, rice is one of those rare staples that is naturally free of the additive — no preservatives, no hidden acids, just grain, water, and a pinch of salt. The rinsing step is key: running the rice through cold water until it clears washes away excess surface starch, which is what separates sticky clumps from those beautiful, distinct grains. Keeping the lid on during both the cooking and the resting phases traps steam and lets the rice finish gently without drying out or going gummy. That final ten minutes off the heat is the secret most people skip, and it makes a noticeable difference in texture. A quick fluff with a fork right before serving loosens everything up and keeps it light. Serve it alongside whatever you're making and it will hold its own as the most reliable thing on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!