Shellfish Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and ready to anchor just about any meal you put on the table. The quick rinse step is the real secret here, washing away excess starch so each grain stays separate and light rather than clumping into a sticky mass. From there, it's a simple matter of bringing the water to a boil, locking in the steam, and letting the low heat do its quiet, reliable work. That final ten-minute rest off the heat is what takes it from good to genuinely great, finishing the grains gently without any risk of scorching the bottom. With just three ingredients — rice, water, and a pinch of salt — there's nothing hidden, nothing processed, and absolutely no concern about cross-contact with seafood or shellfish. It's the kind of foundational recipe that makes everything else on the dinner table better, whether you're spooning a curry over the top or keeping things simple with a drizzle of soy sauce.
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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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