Turkey Free 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 humble ingredients can produce something genuinely craveable. The method starts with a quick rinse and a brief toast in butter, which coaxes a faintly nutty aroma out of the grains before a drop of liquid even hits the pan. A tight lid and a patient simmer do the rest of the work, turning out rice that is tender, fluffy, and never gummy. The finishing move — folding in two more tablespoons of butter right before serving — gives every grain a glossy, rich coating that elevates this well beyond plain steamed rice. A scatter of fresh parsley adds a little color and brightness if you want it, though the dish is completely satisfying without it. Whether you are building a plate around a protein-free centerpiece or just need a reliable, crowd-pleasing side, this one delivers every single 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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