Eggless Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked rice — fluffy, tender, and with every grain separate. This recipe keeps it beautifully simple: just long-grain white rice, water, and a pinch of kosher salt, so there's nothing to second-guess when it comes to hidden ingredients. Rinsing the rice first is the quiet secret here, washing away excess starch so the finished result is light rather than gummy or clumped together. The covered low-heat steam at the end is what really seals the deal, letting the grains finish cooking gently without drying out or sticking to the bottom of the pan. It's the kind of foundational side dish that pairs with absolutely everything — stir-fries, curries, braised meats, roasted vegetables, you name it. Clean, reliable, and completely free of any egg-based additions, this is the everyday rice method worth committing to memory.
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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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