Brazil Nut Free Buttery White Rice
Few side dishes are as quietly satisfying as a bowl of perfectly cooked white rice, and this version takes that simplicity seriously. Rinsing the grains first removes excess starch, which means each grain stays distinct and fluffy rather than clumping into a sticky mass. Toasting the rice briefly in a little butter before adding the water builds a subtle, nutty depth that makes this feel far more intentional than your average weeknight side. The real magic happens at the end — folding in the remaining butter off the heat gives every grain a glossy, rich coating that elevates the whole dish. A scatter of fresh parsley adds a pop of color and brightness if you want it, though the rice is absolutely delicious on its own. This is the kind of recipe that pairs with almost anything and quietly steals the show every single time.
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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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