Pistachio Free Buttery White Rice
Few things hit the spot like a bowl of perfectly cooked white rice, and this version takes that humble staple to a genuinely craveable place. The trick is toasting the rinsed grains in a little butter before the water ever goes in, which builds a subtle, nutty depth right from the start. A tight lid and a hands-off simmer do the heavy lifting from there, so you end up with fluffy, separate grains every single time. Then comes the finishing move — folding in the remaining butter off the heat until every grain turns glossy and rich. A scatter of fresh parsley adds a pop of color and brightness if you want it, though the rice is completely satisfying on its own. The ingredient list is short, straightforward, and free of any nut-based oils or garnishes, so there's no second-guessing what went into the pot. It's the kind of reliable, crowd-pleasing side that earns a permanent spot in your weeknight rotation.
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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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