High Fructose Corn Syrup 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. So many packaged rice mixes and seasoning blends sneak in sweeteners and additives you'd never expect, making a simple bowl of rice harder to trust than it should be. This version keeps things completely clean — just long-grain white rice, water, salt, real butter, and a handful of fresh herbs. The technique matters here: bringing the rice to a boil uncovered, then sealing it tight on the lowest heat, gives you perfectly tender, separate grains every single time without any guesswork. Folding in the butter while the rice is still steaming hot means every grain gets coated in that rich, silky finish. Fresh parsley and chives bring a bright, grassy lift, and a little basil takes it somewhere almost elegant. It pairs beautifully with roasted chicken, grilled fish, or really anything that deserves a great 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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