Soy Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and with every grain separate. What makes this version work is the simple technique: a quick rinse to remove excess starch, a controlled boil, and then a patient covered steam that does all the heavy lifting. The result is light and fragrant without any gumminess or sticking. For anyone navigating soy sensitivities, plain rice is one of those staples that can feel surprisingly tricky in packaged or restaurant form, where soy-based additives and seasoning blends often sneak in. Here, the ingredient list is as clean as it gets — just rice, water, and a pinch of salt. It pairs beautifully with stir-fries, curries, grilled proteins, or anything saucy that deserves a great base. Once you nail this method, you'll never reach for the instant packets again.
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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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