Vegetarian Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked rice — fluffy, tender, and with every grain separate. The secret here is a quick rinse under cold water to wash away excess starch, which is what gives you that light, non-gummy texture instead of a clumpy mess. Bringing it to a boil uncovered before dropping the heat to a low simmer lets the rice cook evenly, and that final 10-minute rest off the heat is the step most people skip — don't. It's what finishes the grains gently and locks in the right texture without scorching the bottom. With just three pantry staples — rice, water, and a pinch of salt — this is as clean and straightforward as cooking gets, and it pairs beautifully with stir-fries, curries, roasted vegetables, or anything saucy. Keep this method in your back pocket and you'll never reach for the microwave 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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