Cinnamon Free Buttery White Rice
Simple, satisfying, and completely free of any spice that might cause a reaction, this buttery white rice is the kind of side dish that earns a permanent spot in your weekly rotation. 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 two-minute step is what gives each grain a faintly nutty depth without any added flavoring. A tight lid and a hands-off simmer do the rest of the work, producing fluffy, separate grains every single time. The real magic happens at the end, when the remaining butter gets folded through the hot rice until every grain is glossy and rich. A scatter of fresh parsley adds a pop of color if you want it, but the dish is genuinely delicious either way. For anyone navigating a spice sensitivity, this is the kind of recipe where you can trust every single ingredient on the list — no blends, no seasoning packets, no surprises.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!