Gelatin Free Buttery White Rice
Simple, comforting, and deeply satisfying, this buttery white rice is the kind of side dish that makes everything else on the plate taste better. The technique here is what sets it apart — toasting the rinsed grains in a little butter before adding water coaxes out a subtle nuttiness that plain boiled rice just doesn't have. A tight lid and a patient simmer do the rest of the work, producing fluffy, separate grains with no guesswork involved. Finishing with the remaining butter folded in off the heat gives every grain a glossy, rich coating that feels almost indulgent for something so straightforward. For anyone navigating animal-derived thickeners or hidden additives in packaged rice products, this recipe is refreshingly clean — just rice, butter, water, and salt. A sprinkle of fresh parsley at the end adds a pop of color and a hint of brightness if you want it, though the dish is completely at home without it. It pairs beautifully with roasted vegetables, braised meats, or really anything that deserves a proper, well-made base.
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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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