Black Pepper 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. Long-grain white rice gets the steam-and-rest treatment — that classic covered-pot method that delivers perfectly separated, tender grains every single time. Once the lid comes off, melted butter gets folded through the rice before a shower of fresh parsley, chives, and optional basil brings the whole thing to life. For anyone avoiding black pepper due to sensitivity or intolerance, this recipe is a genuine breath of fresh air — so many rice dishes lean on it as a default seasoning, but here the herbs do all the heavy lifting with zero compromise on flavor. The result is bright, buttery, and aromatic in a way that feels intentional rather than like something is missing. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a clean, herby companion on the plate.
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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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