Ginger Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous pat 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 — cooked low and slow until every grain is perfectly tender, then folded with melted butter and a bright trio of fresh herbs. Parsley, chives, and optional basil bring a garden-fresh lift that makes the whole bowl feel a little special without any extra effort. For anyone navigating a sensitivity to ginger, rice dishes can sometimes be a minefield of hidden spice blends or pre-seasoned mixes. This recipe keeps things beautifully clean — just rice, water, salt, butter, and fresh herbs you can see and choose yourself. No spice packets, no mystery seasonings, no guesswork. The steam-and-rest method locks in a light, fluffy texture that holds up perfectly as a base for proteins, stews, or roasted vegetables. It's simple cooking done right, and the kind of recipe you'll reach for again and again.
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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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