Fructose Free Buttery White Rice
White rice is one of those staples that sounds simple but can easily turn out gluey or bland — this method makes sure it doesn't. Toasting the rinsed grains in a little butter before adding water is the move that sets this recipe apart, coaxing out a faint nuttiness and helping each grain stay distinct and fluffy. The real magic happens at the end, when the remaining butter gets folded through the just-steamed rice, coating every grain in something rich and glossy that tastes far more indulgent than the ingredient list suggests. For anyone managing fructose sensitivity, plain rice is one of the safest and most satisfying bases you can build a meal around, and this version elevates it without introducing anything problematic. The optional parsley adds a fresh, bright finish that makes the whole bowl feel a little more special. It's the kind of side dish that quietly steals the show.
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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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