Eggless Buttery White Rice
Simple, comforting, and endlessly versatile, this buttery white rice is the kind of side dish that makes everything on the plate taste better. Long-grain rice gets toasted in a little butter before the water even goes in, which coaxes out a faint nuttiness and helps each grain stay distinct and fluffy rather than sticky or clumped. The real magic happens at the end, when the remaining butter gets folded through the just-steamed rice, coating every grain in a rich, glossy finish that tastes far more indulgent than the ingredient list suggests. Since eggs play no role in a classic rice dish like this, there is nothing to swap or substitute — just clean, straightforward ingredients that deliver every time. A handful of fresh parsley stirred in at the end adds a bright pop of color and a little herbal lift if you want it. Serve it alongside roasted chicken, braised greens, or a saucy stew, and watch it disappear from the bowl first.
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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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