Caffeine Free Buttery White Rice
Simple, comforting, and endlessly versatile, this buttery white rice is the kind of side dish that quietly steals the show. The method starts with a quick rinse to remove excess starch, then the grains get toasted in a little butter before the water even goes in — that small step builds a faintly nutty depth that plain boiled rice just doesn't have. A tight lid and a patient simmer do the heavy lifting, and the reward is fluffy, separate grains that are anything but bland. Finishing with the remaining butter folded in while the rice is still steaming hot is what gives every grain that glossy, rich coating you'd expect from a restaurant side. A scatter of fresh parsley adds a pop of color and a clean, herby note if you want it. Since this recipe relies on nothing but rice, butter, water, and salt, it's naturally free of stimulants and additives — no need to scan labels or second-guess a thing. It pairs beautifully with just about any main course and comes together with pantry staples you almost certainly already have on hand.
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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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