Latex Free Steamed White Rice
Fluffy, perfectly separated grains of steamed white rice are one of those kitchen fundamentals that make everything else on the plate taste better. The method here is straightforward but deliberate — rinsing the rice first removes excess starch, which is the secret to getting that light, non-clumpy texture instead of a gummy mess. A tight lid and a patient rest off the heat do the heavy lifting, letting the steam finish the job gently without scorching the bottom. With just three ingredients and a reliable technique, this is the kind of recipe you'll commit to memory after making it once. It pairs beautifully with stir-fries, curries, grilled proteins, or anything saucy that deserves a clean, neutral base. For anyone managing a latex sensitivity, plain whole foods like long-grain rice, water, and kosher salt are about as worry-free as a pantry staple gets — no additives, no mystery ingredients, no labels to scrutinize.
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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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