Coconut 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 at the dinner table. Long-grain white rice gets the full treatment here — a gentle simmer, a proper rest off the heat, and then a fold of melted butter that coats every single grain. Fresh parsley and chives bring a bright, garden-fresh lift, and a handful of basil (if you have it on hand) adds just enough sweetness to make the whole bowl feel a little special. For anyone navigating tree-nut or tropical-oil sensitivities, rice dishes can sometimes be a minefield when restaurant versions or packaged blends sneak in unexpected fats or seasonings. This recipe keeps things beautifully straightforward — butter, water, salt, and herbs are all you need, with zero ambiguity about what's in the pot. The technique is just as clean as the ingredient list: no fancy equipment, no tricky ratios, just a tight lid and a little patience. It pairs effortlessly with roasted chicken, grilled fish, or really anything that deserves a proper, unfussy 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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