Citrus 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. Long-grain white rice gets the steam-and-rest treatment, which means every grain comes out separate and tender rather than clumped or gummy. Once the butter melts through and the fresh herbs get folded in, the whole pot smells like something from a proper restaurant kitchen. Parsley and chives bring a clean, grassy brightness, and a little fresh basil takes it somewhere almost floral if you're in the mood. For anyone navigating a citrus-free table, this recipe is a genuine relief — no lemon juice, no zest, no citrus-forward seasoning blends hiding in the mix. Just real ingredients you can trust, coming together in one simple saucepan. It pairs beautifully with roasted chicken, grilled fish, or really anything that deserves a bed of something this good.
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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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