Mustard Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and with every grain separate. The simple rinse step washes away excess starch, which is what gives you that light, non-gummy texture rather than a sticky clump. With just three ingredients and a straightforward stovetop method, this is as clean and unfussy as cooking gets. For anyone navigating condiment or spice allergies, plain rice is one of those rare side dishes that requires absolutely zero label-reading stress — no hidden seasonings, no blended spice packets, just rice, water, and a pinch of salt. The key is patience: keeping the lid on during both the cooking and the resting phase lets the steam do its job without escaping. Fluff it with a fork right before serving and it pairs beautifully with everything from stir-fries to braised meats to simple roasted vegetables.
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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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