Fructose Free Herbed Butter Rice
Simple, satisfying, and genuinely delicious, this herbed butter rice is the kind of side dish that earns a permanent spot in your weekly rotation. Long-grain white rice is naturally free of fructose, and every ingredient here — from the unsalted butter to the fresh herbs — keeps things clean and gut-friendly without any compromise on flavor. The method is low-fuss: a gentle boil, a covered steam, and a hands-off rest period that lets the grains turn perfectly fluffy without any stirring or guesswork. Folding in the butter at the end coats every grain in richness, while the parsley and chives bring a bright, fresh lift that makes the whole bowl feel a little special. A touch of basil, if you have it on hand, adds a subtle sweetness that rounds everything out beautifully. It pairs effortlessly with grilled proteins, roasted vegetables, or really anything that needs a reliable, crowd-pleasing 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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