Almond Free Buttery White Rice
Simple, satisfying, and deeply comforting, this buttery white rice is the kind of side dish that makes everything on the plate taste better. Long-grain rice is toasted briefly in butter before the water even goes in, which coaxes out a faintly nutty aroma and gives each grain a little extra character. The real magic happens at the end, when two more tablespoons of butter get folded through the freshly steamed rice until every grain is glossy and rich. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward — no specialty products, no hidden ingredients, just pantry staples you can trust. A finishing scatter of fresh parsley adds a pop of color and a hint of brightness if you want it, though the rice is absolutely worth eating plain. It pairs beautifully with roasted chicken, braised meats, or really anything saucy that deserves a good base to soak into.
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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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