Chicken Free Buttery White Rice
Simple, satisfying, and completely free of any poultry, this buttery white rice is the kind of side dish that earns a permanent spot in your weekly rotation. Long-grain rice gets toasted in a little butter before the water even goes in, which coaxes out a faint nuttiness and helps every grain stay separate and fluffy. The real magic happens at the end, when the remaining butter gets folded through the just-cooked rice until each grain turns glossy and rich. It pairs beautifully with vegetables, fish, beans, or really anything you're building a plate around — no meat required. A finishing scatter of fresh parsley adds a pop of color and brightness if you want to dress it up a little. The method is straightforward enough for a weeknight but the results taste like you actually put in effort.
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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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