Low Fiber Steamed White Rice
Few foods are as quietly satisfying as a perfectly cooked pot of fluffy white rice, and this simple method delivers every single time. Long-grain white rice is a cornerstone of gentle eating plans because it's easy on the digestive system, low in fiber, and unlikely to cause irritation — making it one of the most reliably comfortable staples you can keep in your kitchen. The technique here is straightforward: a quick rinse to remove excess starch, a brief boil, then a long covered steam that lets the grains finish cooking in their own heat without turning mushy. That final 10-minute rest off the heat is the real secret — it gives you separate, tender grains rather than a sticky clump. Just three ingredients and one saucepan stand between you and a bowl of rice that pairs beautifully with mild proteins, simple broths, or anything else your meal plan calls for. It's the kind of foundational recipe 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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