Cashew Free Buttery White Rice
Simple, comforting, and deeply satisfying, this buttery white rice is the kind of side dish that makes everything else on the plate taste better. 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 short toasting step is what gives each grain a faintly nutty aroma and keeps the texture light and separate rather than sticky. A tight lid and a hands-off simmer do the rest of the work, so there's no hovering or guessing involved. The real magic happens at the end, when two generous tablespoons of butter get folded through the hot, fluffy rice until every grain is glossy and rich. A scatter of fresh parsley adds a pop of color and brightness if you want it, though the dish is completely lovely without it. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — just pantry staples you can trust. It pairs beautifully with roasted chicken, braised greens, or really anything that deserves a perfect, pillowy base.
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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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