Pescatarian Steamed White Rice
Perfectly cooked white rice is one of those foundational skills that makes everything else in the kitchen easier, and this method delivers fluffy, separate grains every single time. The quick rinse step is the real secret — washing away excess surface starch means you get light, distinct grains instead of a sticky, clumped-together mass. From there, it's just a matter of the right water ratio, a tight lid, and the patience to leave it alone while it does its thing. That final 10-minute rest off the heat is what truly finishes the job, letting the steam redistribute evenly through every grain. Whether you're pairing it with grilled salmon, a saucy shrimp stir-fry, or a simple piece of pan-seared fish, this rice is the kind of reliable, crowd-pleasing base that never gets old.
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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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