Eggless Herbed Butter Rice

Total time30 min

Prep time5 min

Cook time20 min

4.9

(18)

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 fork-fluff that coats every grain in melted butter before the fresh herbs go in. Parsley and chives bring a bright, grassy lift, and a handful of basil (if you're feeling it) adds just enough sweetness to make the whole bowl feel a little special. Because the ingredient list is so clean and straightforward, there's nothing to second-guess — no hidden additives, no pantry deep-dives, just real food coming together beautifully. The technique of keeping the lid on during cooking and letting the rice steam off the heat is what gives you that perfectly tender, non-sticky result every time. It pairs effortlessly with roasted chicken, grilled fish, or a spread of vegetable dishes, but honestly it's good enough to eat on its own with a little extra salt.

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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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