Peanut Free Buttery White Rice
Simple as it sounds, perfectly cooked white rice is one of those kitchen skills that makes everything else better, and this method delivers fluffy, glossy grains every single time. The trick starts with a quick rinse to wash off excess starch, followed by a brief toast in butter that gives each grain a faintly nutty aroma before the water even goes in. From there, a tight lid and a hands-off simmer do all the work — no peeking allowed. The finishing move is folding in the remaining butter off the heat, which coats every grain in a rich, silky layer that elevates this far beyond basic. A scatter of fresh parsley adds a little color and brightness if you want it, though the rice is completely satisfying on its own. For anyone navigating nut allergies, this is a genuinely worry-free side dish — just butter, rice, water, and salt, with zero hidden ingredients to second-guess.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!