Cinnamon 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, chives, and optional basil bring a garden-fresh lift that makes the whole bowl feel a little special without any extra effort. For anyone navigating a sensitivity to warming spices, a simple rice dish can still feel like a minefield when pre-seasoned blends or flavored packets sneak in unexpected ingredients. This recipe keeps things completely transparent — just rice, water, salt, butter, and fresh herbs you can see and smell for yourself. Nothing hidden, nothing processed, nothing to second-guess. The technique is just as satisfying as the result: a tight lid, a patient simmer, and a five-minute rest off the heat are all it takes to get that light, separate texture that makes rice worth eating on its own. Serve it straight from the pot alongside roasted chicken, grilled fish, or whatever is coming off the stove tonight.
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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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