Citrus 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 water builds a subtle nuttiness right from the start, giving the finished rice a depth that plain boiled versions just can't match. 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. For anyone navigating a citrus-free lifestyle, this recipe is a genuine comfort — no citrus juice, no zest, no hidden citrus-derived additives anywhere in sight. It's the kind of dish where clean, straightforward ingredients do all the heavy lifting. A scatter of fresh parsley at the finish adds a little color and freshness without complicating anything. Serve it alongside roasted proteins, braises, or saucy vegetables and watch it disappear fast.
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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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