Emulsifier Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and with every grain separate. What makes this version so reliable is the simple rinse step, which washes away excess surface starch so the finished rice never turns gluey or clumped. With just three ingredients — long-grain white rice, water, and a pinch of kosher salt — there is absolutely nothing hiding in this dish, which is exactly the point. Packaged and pre-seasoned rice products often sneak in additives and stabilizers that can be a real headache to track down on a label, so cooking from scratch like this is the cleanest possible approach. The technique is straightforward: bring it to a boil, drop the heat low, keep the lid on, and let the steam do its quiet work. That final ten-minute rest off the heat is the secret to getting light, separated grains every single time. It's the kind of foundational recipe that pairs with almost anything and gives you total confidence in what's on your plate.
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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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