MSG Free Buttery White Rice
Simple, wholesome, and deeply satisfying, this buttery white rice proves that the most comforting food is often the least complicated. Each grain is toasted in butter before the water even goes in, which builds a subtle nuttiness right from the start and sets this apart from plain boiled rice. The tight-lid steam method means you get perfectly tender, fluffy grains every single time without any guesswork. For anyone navigating flavor enhancers and additives in packaged or restaurant rice dishes, this recipe is a breath of fresh air — every ingredient is exactly what it says it is, nothing hidden, nothing processed. A final fold of butter coats each grain in richness, and a handful of fresh parsley brightens the whole bowl if you feel like it. It pairs beautifully with just about anything, but honestly, it's good enough to eat on its own straight from the pot.
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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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