Xanthan Gum Free Buttery White Rice
Few things are as comforting as a bowl of perfectly cooked white rice, and this version takes that humble staple to a genuinely buttery, glossy place. Toasting the rinsed grains in a little butter before adding the water builds a subtle nuttiness right into the base, so the flavor is layered even before the finishing touches. The real magic happens at the end, when two full tablespoons of butter get folded through the hot, fluffy grains until every single one is coated and shining. For anyone navigating a diet that rules out common thickeners and stabilizers, this recipe is naturally in the clear — it's just rice, butter, salt, water, and optional fresh parsley, nothing more. No specialty products, no label-reading stress, no substitutions required. It works beautifully as a side for roasted chicken, braises, or anything saucy that deserves a proper base to soak into. Simple, satisfying, and exactly what rice should be.
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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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