Carrageenan Free Buttery White Rice
Simple white rice is one of those dishes that should be foolproof, yet so many packaged or pre-seasoned versions sneak in additives and thickeners — including carrageenan — that have no business being in a bowl of rice. This recipe keeps things completely clean, relying on nothing but long-grain white rice, water, salt, and real unsalted butter. The technique is what makes it special: toasting the rinsed grains in a little butter before adding the water coaxes out a faint nuttiness that elevates every single bite. A tight lid and a hands-off simmer do the rest of the work, producing fluffy, separate grains that are tender all the way through. Finishing with the remaining butter folded in off the heat gives each grain a glossy, rich coating that tastes indulgent without being heavy. A scatter of fresh parsley adds a pop of color if you want to dress it up for company. It's the kind of side dish that quietly steals the show at the dinner table.
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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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