Barley Free Herbed Butter Rice

Total time30 min

Prep time5 min

Cook time20 min

4.9

(18)

Fluffy, fragrant, and finished with a generous knob of melting butter, this herbed rice is the kind of simple side dish that quietly steals the show at the dinner table. Long-grain white rice is naturally free from barley and any of its derivatives, so there's no need to scrutinize labels or worry about hidden grains sneaking into your meal. The real magic here is in the technique — a tight lid, low heat, and a patient five-minute rest off the burner give you perfectly separated, tender grains every single time. Butter gets folded in right at the end so it coats every grain in a glossy, rich finish rather than pooling at the bottom of the pot. Fresh parsley and chives bring a bright, garden-fresh lift that makes this feel far more special than a basic rice dish has any right to. Optional basil adds a slightly sweet, aromatic note if you want to lean into the herb garden vibe even further. It pairs beautifully with roasted chicken, grilled fish, or just about any saucy main that deserves something worth soaking up.

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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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