Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and ready to anchor just about any meal you can dream up. With just three simple ingredients, this is the kind of recipe that proves you don't need much to make something genuinely delicious. The quick rinse step is the real secret here, washing away excess starch so every grain stays separate and light rather than clumping into a sticky mass. Keeping the lid on during both the cooking and the resting phase traps steam and does all the heavy lifting, giving you that restaurant-quality result without any fuss. For anyone navigating grain sensitivities, plain long-grain white rice is a naturally safe staple — no blended grain products, no hidden additives, just rice, water, and salt. It's the perfect base for stir-fries, curries, grilled proteins, or simply enjoyed with a drizzle of good olive oil and a pinch of extra salt.
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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.
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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