
Fluffy, fragrant, and finished with a handful of fresh herbs, this is the kind of side dish that quietly steals the show at the dinner table. BHA and BHT are synthetic preservatives found in many packaged rice mixes, seasoning blends, and flavored grain products, so making a simple rice dish entirely from scratch is one of the easiest ways to sidestep them completely. Every ingredient here — long-grain white rice, unsalted butter, parsley, chives, and optional basil — is whole and unprocessed, with no hidden additives to worry about. The technique is straightforward: a gentle simmer with the lid on, a short rest off the heat, and then a quick fold of butter and herbs that turns plain rice into something genuinely craveable. The parsley and chives bring a bright, grassy freshness, while the butter coats every grain in a subtle richness that makes it hard to stop at one serving. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a clean, herby base alongside it.
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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.
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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