Corn Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked, fluffy white rice — and this stripped-down method delivers exactly that. What makes this recipe especially reassuring is how short the ingredient list is: just long-grain white rice, water, and kosher salt, with zero hidden additives to worry about. Many packaged and pre-seasoned rice products sneak in starch-based coatings, anti-caking agents, or flavor blends that can be problematic for people avoiding corn derivatives, so cooking from scratch like this puts you fully in control. Rinsing the rice first removes excess surface starch, which is a small step that makes a real difference in the final texture. The low-and-slow steam method — bringing it to a boil, then dropping the heat and leaving the lid on — is what gives you those separate, tender grains rather than a sticky clump. That final ten-minute rest off the heat is the secret most people skip, and it's genuinely worth the patience. Serve it alongside anything from a simple stir-fry to braised meats, and you've got a clean, reliable base that works for almost any meal.
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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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