Wheat Free Steamed White Rice
Fluffy, fragrant, and endlessly versatile, a perfectly cooked pot of steamed white rice is one of those kitchen fundamentals that rewards a little patience and technique. The simple rinse step is the real secret here — running the grains through cold water until it clears removes excess surface starch, which means each grain stays distinct and light rather than clumping into a sticky mass. From there, it's all about discipline: a vigorous boil, a tight lid, low heat, and the willpower not to peek. That final ten-minute rest off the heat is what finishes the job, letting the steam work through every grain without scorching the bottom. With just rice, water, and a pinch of salt, this is naturally free from wheat and gluten in the most straightforward way possible — no substitutions or specialty products needed. It pairs beautifully with stir-fries, curries, grilled proteins, or anything saucy that deserves a clean, neutral base to soak into.
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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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