Gluten Free Buttery White Rice
White rice is one of those naturally grain-safe staples that fits seamlessly into a gluten-free lifestyle without any substitutions or workarounds — and this version elevates it far beyond plain and boring. The technique starts with a quick rinse to remove excess starch, then toasts the grains in a little butter until they smell faintly nutty and turn opaque, which builds a subtle depth of flavor before a single drop of water hits the pan. Cooking low and slow with the lid on — no peeking allowed — guarantees fluffy, evenly cooked grains every single time. The real magic happens at the end, when two generous tablespoons of butter get folded through the hot rice until every grain is glossy and rich. A scatter of fresh parsley adds a pop of color and brightness if you want it, though the dish is completely satisfying without it. This is the kind of side that quietly steals the show at the dinner table.
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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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