Xanthan Gum Free Steamed White Rice
Few things are as satisfying as a pot of perfectly cooked white rice — fluffy, tender, and just lightly salted so every grain shines. For anyone avoiding xanthan gum, plain rice is a natural win since it needs absolutely nothing added to achieve that ideal texture. The real secret here is technique: rinsing the rice first removes excess starch, and the combination of a tight-lidded simmer followed by a hands-off steam period does all the heavy lifting. No thickeners, no additives, no guesswork — just rice, water, and salt working together the way they always have. Letting the pot sit covered off the heat for those final ten minutes is the step most people skip, and it's the one that makes the biggest difference. The result is grains that separate beautifully when you run a fork through them, never clumped or gummy. Serve it alongside a saucy stir-fry, a hearty stew, or anything that deserves a clean, simple base.
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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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