Almond Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous pat of butter, this herbed rice is the kind of side dish that quietly steals the show at the dinner table. Long-grain white rice gets the full treatment here — cooked low and slow until every grain is perfectly tender, then folded with melted butter and a bright trio of fresh herbs. Parsley and chives bring a clean, garden-fresh flavor, and a little fresh basil stirred in at the end adds a subtle sweetness that makes the whole bowl feel special. For anyone navigating tree nut allergies, a dish this simple is genuinely reassuring — every ingredient is straightforward, with no spice blends or flavored butters that might hide unwanted additions. The technique is just as satisfying as the result: keeping the lid on during cooking traps the steam and gives you that restaurant-quality texture without any fuss. It pairs beautifully with roasted chicken, grilled fish, or really anything that deserves a bed of something comforting underneath it.
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- ½ tsp salt
- 2 tbsp unsalted butter
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Combine the rice, water, and salt in a medium saucepan and bring to a boil over medium-high heat, uncovered, until the surface is bubbling and the water level has dropped just to the top of the rice, about 3–4 minutes.
- 2
Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Do not lift the lid during this time.
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