Celery Free Buttery White Rice
Simple, satisfying, and endlessly versatile, this buttery white rice is the kind of side dish that quietly steals the show. Toasting the rinsed grains in a little butter before adding the water builds a subtle nuttiness right from the start, giving the finished dish more depth than you'd expect from such humble ingredients. The real magic happens at the end, when two generous tablespoons of butter get folded through the hot, fluffy grains until every single one is glossy and rich. Keeping the lid on during cooking and letting the rice rest off the heat are the two small steps that make the texture genuinely perfect — no mushy clumps, no crunchy bits. A scatter of fresh parsley at the finish adds a little color and brightness, though the rice is completely delicious without it. For anyone navigating food sensitivities, this recipe is refreshingly straightforward — just rice, butter, water, salt, and an optional herb, with no hidden extras to second-guess.
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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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