Hazelnut Free Buttery White Rice
Simple, satisfying, and endlessly versatile, this buttery white rice is the kind of side dish that quietly steals the show. Each grain is toasted in butter before the water even goes in, which builds a subtle depth of flavor that plain boiled rice just can't match. The low-and-slow steam method — lid on, no peeking — is what gives you that perfectly fluffy, non-sticky texture every single time. A generous finish of melted butter folded through with a fork makes every grain glossy and rich, with optional fresh parsley adding a little brightness if you want it. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden oils, nut-based seasonings, or processed shortcuts to second-guess. It pairs beautifully with just about anything, from a simple weeknight protein to a more elaborate spread, and it comes together with pantry staples you likely already have on hand.
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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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