Citric Acid Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous knob of butter, this herbed rice is the kind of side dish that quietly steals the show. For anyone navigating a citric acid sensitivity, plain rice dishes can still be surprisingly tricky — packaged seasoned rices and restaurant sides often sneak in citric acid as a preservative or flavor enhancer. This one keeps things beautifully clean: just long-grain white rice, water, salt, butter, and a handful of fresh herbs. The technique matters here — bringing the rice to a boil uncovered, then sealing it tight on the lowest heat, gives you perfectly tender, separate grains every single time without any fuss. Folding in the butter while the rice is still steaming hot means every grain gets coated in that rich, silky finish. Fresh parsley and chives add a bright, grassy lift, and a little basil takes it somewhere almost elegant. It pairs effortlessly with roasted meats, grilled fish, or really anything that needs a simple, satisfying base.
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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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