High Fructose Corn Syrup Free Buttery White Rice
Simple ingredients can still produce something genuinely special, and this buttery white rice is proof. Long-grain rice gets toasted in a little butter before the water even goes in, coaxing out a faint nuttiness that makes the finished dish taste far more considered than its short ingredient list suggests. From there, a tight lid and a hands-off simmer do all the work, so every grain comes out tender and distinct rather than clumped or mushy. The real magic happens at the end, when two generous tablespoons of unsalted butter get folded through the hot rice until each grain is glossy and rich. For anyone avoiding high fructose corn syrup, this recipe is a breath of fresh air — packaged rice blends and flavored side dishes are notorious for sneaking in sweeteners and additives, but here every ingredient is exactly what it sounds like. A little chopped fresh parsley at the finish adds a pop of color and brightness if you want it. It's the kind of side dish 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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