Mustard Free Buttery White Rice
Simple, comforting, and deeply satisfying, this buttery white rice is the kind of side dish that makes everything on the plate taste better. The technique here is what sets it apart — toasting the rinsed grains in a little butter before adding water builds a subtle nuttiness that plain boiled rice just doesn't have. A tight lid and a patient hand mean every grain comes out tender and separate, never gummy or clumped. Finishing with the remaining butter folded in off the heat gives each bite a rich, glossy coating that feels almost luxurious for something so straightforward. For anyone navigating condiment and spice labels at the grocery store, this recipe is a genuine relief — every ingredient is clean and easy to verify. A scatter of fresh parsley at the end adds a little color and brightness if you want it, but the rice is absolutely complete without it. Pair it with roasted vegetables, braised meats, or anything saucy and let it do what it does best.
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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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