Pork Free Buttery White Rice
Few side dishes are as quietly satisfying as a bowl of perfectly cooked white rice, and this version takes that simplicity seriously. Toasting the rinsed grains in a little butter before adding the water builds a subtle nuttiness that elevates the whole dish without any extra effort. The real magic happens at the end, when two more tablespoons of butter get folded through the hot, fluffy grains until every single one is glossy and rich. It's the kind of technique that turns a humble staple into something you'd genuinely look forward to eating. Since the ingredient list is short and entirely plant- and dairy-based aside from the butter, there's nothing here to second-guess when you're keeping things pork-free. A scatter of fresh parsley at the finish adds a little color and brightness if you want it, though the rice is absolutely worth eating plain. Serve it alongside a braise, a stir-fry, or honestly just with a fried egg on top — it holds its own every time.
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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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