Tree Nut Free Buttery White Rice
Simple, satisfying, and deeply comforting, 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, nutty depth of flavor that plain boiled rice just can't match. A tight lid and a patient hand during cooking mean every grain comes out tender and separate, never mushy or clumped. Finishing with the remaining butter and a gentle fork-fluff gives each grain a glossy, rich coating that feels almost indulgent for something so straightforward. A scatter of fresh parsley at the end adds a pop of color and brightness if you want it, though the rice is absolutely worth eating on its own. For anyone navigating tree nut concerns, this recipe is naturally worry-free — just butter, rice, water, salt, and an optional herb, with no hidden oils or nut-based ingredients to second-guess.
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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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