Eosinophilic Esophagitis Friendly Steamed White Rice
For anyone managing eosinophilic esophagitis, finding foods that are genuinely safe and easy to swallow can feel like a constant uphill battle. Plain steamed white rice is one of the most reliably tolerated staples out there, and this version keeps the ingredient list as short as it gets — just rice, water, and a little salt. Rinsing the rice first removes excess surface starch, which means each grain comes out distinct and tender rather than gummy or clumped together. The low-and-slow steam method does all the heavy lifting, locking in moisture so the texture is soft and gentle without being mushy. That final ten-minute rest off the heat is the quiet secret that makes the grains fluffy and easy to eat. Serve it alongside anything safe in your rotation, or enjoy it simply on its own — sometimes the most comforting bowl is also the most straightforward one.
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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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