Mushroom Free Steamed White Rice
Few things are as satisfying as a bowl of perfectly cooked white rice — each grain separate, tender, and lightly seasoned with just a touch of salt. This stripped-back approach relies on nothing more than long-grain rice, water, and kosher salt, so there is zero guesswork about hidden ingredients sneaking into your meal. The quick rinse step washes away excess starch, which is the secret to getting that fluffy, non-clumpy texture that makes rice worth eating on its own. Keeping the lid on tight during both the cooking and the resting phase lets the steam do its work, giving you consistent results every single time. It pairs beautifully with stir-fries, curries, grilled proteins, or anything else you want to serve over a clean, neutral base. Simple as it looks, nailing this technique is genuinely one of the most useful skills you can have in the kitchen.
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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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