Macadamia Free Buttery White Rice
Simple, satisfying, and deeply comforting, this buttery white rice is the kind of side dish that quietly steals the show at the dinner table. The technique here is what sets it apart — toasting the rinsed grains in a little butter before adding water coaxes out a faintly nutty aroma and gives each grain a bit more character than your average pot of rice. A tight lid and a patient, undisturbed simmer do the rest of the work, producing fluffy, tender rice with no sticky clumps in sight. Finishing with the remaining butter folded through while the rice is still steaming hot is the move that makes every grain glossy and rich. A scatter of fresh parsley adds a pop of color and brightness if you want it, though the dish is completely at home without it. This is the kind of recipe that works alongside almost anything — roasted chicken, braised greens, a simple piece of fish — and never gets old.
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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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