Pescatarian Buttery White Rice
Simple sides are often the unsung heroes of a great meal, and this buttery white rice is proof that a handful of pantry staples can produce something genuinely craveable. Rinsing the rice first removes excess starch, which means you get distinct, fluffy grains rather than a sticky clump — a small step that makes a big difference. Toasting the rinsed rice in a tablespoon of butter before adding the water builds a subtle nuttiness into every bite, giving the finished dish a depth that plain boiled rice just doesn't have. The real magic happens at the end, when two more tablespoons of butter get folded through the hot, steamed grains until each one is glossy and rich. A scatter of fresh parsley adds a pop of color and a faint herbal brightness if you want to dress it up a little. This is the kind of side that pairs beautifully with grilled fish, saucy shrimp, or any seafood dish you're building a meal around — it soaks up every drop of sauce without stealing the spotlight.
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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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