Wheat Free Buttery White Rice
Simple, satisfying, and naturally free of wheat in every sense, this buttery white rice is the kind of side dish that quietly steals the show. Long-grain rice gets toasted in a little butter before the water even goes in, which coaxes out a faint nuttiness and keeps every grain distinct and fluffy rather than sticky or clumped. The real magic happens at the end, when the remaining butter gets folded through the just-cooked rice until each grain turns glossy and rich — it's a small step that makes a genuinely noticeable difference. A handful of fresh parsley adds a pop of color and brightness if you want it, though the dish is completely lovely without it. For anyone navigating wheat sensitivities, rice is one of the safest staples around, and this recipe keeps things clean with a short, straightforward ingredient list and no hidden additives to second-guess. It pairs beautifully with roasted meats, braised vegetables, or anything saucy that deserves a proper base to soak into.
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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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