BHA & BHT Free Buttery White Rice
Simple as it sounds, a truly great pot of white rice is one of the most satisfying things you can make from scratch. This version starts with a quick rinse to remove excess starch, then toasts the grains in butter before the water even goes in — that two-minute step is what gives each grain a faintly nutty depth that plain boiled rice just doesn't have. A tight lid and a hands-off simmer do the rest of the work, so you're not hovering or second-guessing. The finish is where it really shines: two tablespoons of unsalted butter folded through at the end coat every grain in something rich and glossy that makes this feel far more indulgent than the ingredient list suggests. For anyone avoiding synthetic preservatives like BHA and BHT, packaged rice mixes and flavored side pouches can be a minefield of additives hiding in the seasoning blends. This recipe keeps things completely clean — just rice, water, butter, salt, and an optional handful of fresh parsley. It's the kind of reliable, crowd-pleasing side that earns a permanent spot in your weekly 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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