Basic White Rice

Tanya Eisenwasser

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Fluffy white rice.

Prep 2 min

Cook 20 min

Serves 4

Gluten-freeDairy-freeVegan

Ingredients

• 1 1/2 cups long-grain white rice
• 2 1/4 cups water
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil or butter (optional)

Instructions

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch.
2. Combine the rice, water, and salt in a medium saucepan.
3. Bring to a boil over high heat.
4. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes.
5. Remove from heat and let sit covered for 5 minutes. Do not lift the lid during cooking or resting.
6. Fluff with a fork. Stir in butter or olive oil if using.
7. Serve immediately.

Tips & Substitutions

• Rinse until clear. Rinsing removes excess starch and prevents gummy, sticky rice. Keep rinsing until the water runs clear.
• Don't lift the lid. Trust the timing. Lifting the lid releases steam and disrupts even cooking. The 5-minute rest at the end finishes the process.
• Swap the variety. Jasmine or basmati rice use the same method and water ratio if you want more fragrance and flavor.
• Brown rice option. Use 2.5 cups water and cook for 45 minutes with the same technique.
• Add butter or olive oil. Stirring in a tablespoon of fat at the end adds richness. Use olive oil for dairy-free.
• Turn it into a meal. Cool freshly cooked rice on a sheet pan for 10 to 15 minutes and use it right away in low histamine fried rice. Skip the day-old-rice step that traditional fried rice recipes rely on.

Why This Works

White rice. One of the safest, most commonly tolerated starches for people with histamine intolerance. Freshly cooked plain white rice is generally considered low histamine and easy to digest.

Water and salt. The simplest possible base. No additives, broth, or seasonings that could introduce histamine concerns. If you use broth, make sure it is freshly homemade.

Butter (optional). Fresh butter is generally well tolerated. If you are sensitive to dairy, olive oil is a safe substitute.

Storage

For best tolerance, eat rice freshly cooked. If storing leftovers, cool quickly and refrigerate within one hour. Eat within 24 hours and reheat until steaming hot. Cooked rice needs careful handling to prevent bacterial growth, so avoid leaving it at room temperature for long.