Fish Free Steamed White Rice
Fluffy, perfectly separated grains of long-grain white rice are one of those kitchen fundamentals that make every meal feel more complete. The quick rinse under cold water removes excess surface starch, which is the secret to getting that light, non-clumpy texture instead of a sticky, gummy mess. From there, it's just a matter of patience — a tight lid and a hands-off approach during cooking and resting do all the heavy lifting. For anyone navigating seafood allergies or simply avoiding fish-based ingredients, this recipe is as clean and straightforward as it gets: rice, water, and a pinch of salt, nothing more. No broths, no flavor packets, no hidden additives to second-guess on a label. It pairs beautifully with stir-fries, curries, roasted vegetables, or anything else you're building a plate around.
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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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