Low Sugar Buttery White Rice
Plain white rice gets a serious upgrade here, and the secret is a generous hand with good butter. Toasting the rinsed grains in the pan before adding water coaxes out a subtle nuttiness that makes the finished bowl taste far more interesting than anything from a microwave packet. The slow, covered simmer locks in steam so every grain comes out tender and separate — no mushy clumps, no crunchy centers. A final fold of butter right before serving gives each grain a glossy, rich coating that makes this feel almost indulgent. Because the ingredient list is so short and straightforward, there's nothing hidden to worry about — no sweetened sauces, no seasoning blends with added sugars tucked into the fine print. A scatter of fresh parsley at the end adds a little color and brightness if you want it, but honestly the dish holds its own without it. This is the kind of simple, satisfying side that earns a permanent spot in your weeknight rotation.
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Learn more →Ingredients
4 servings
- 1 cup long-grain white rice
- 3 tbsp unsalted butter, divided
- 1 ¾ cups water
- ¾ tsp kosher salt
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Melt 1 tbsp of the butter in a medium saucepan over medium heat. Add the rinsed rice and stir to coat, cooking until the grains look chalky and opaque and smell faintly nutty, about 2 minutes.
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