Yeast Free Buttery White Rice
Simple, satisfying, and completely free of any fermented or leavening ingredients, this buttery white rice is the kind of side dish that earns a permanent spot in your weekly rotation. Long-grain white rice is naturally a safe choice when you're avoiding yeast, and this recipe keeps every other ingredient just as clean — water, salt, butter, and an optional handful of fresh parsley. The technique here is what sets it apart from a basic pot of rice: toasting the rinsed grains in a little butter before adding the water builds a faintly nutty depth that makes each bite taste like you actually tried. A tight lid and a hands-off simmer do the rest of the work, giving you fluffy, separate grains every time. Finishing with the remaining butter folded through while the rice is still steaming hot is the move that makes it genuinely glossy and rich rather than just plain. It pairs beautifully with almost anything on the table and comes together with pantry staples you likely already have on hand.
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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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