Lactose Free Herbed Butter Rice
Fluffy, fragrant, and finished with a handful of fresh herbs, this is the kind of side dish that quietly steals the show at the dinner table. Long-grain white rice gets the steam-and-rest treatment — that crucial covered resting period is what gives each grain its light, separate texture instead of a sticky clump. A couple tablespoons of butter folded in right at the end coats every grain in richness without any cream, milk, or cheese involved, which means it naturally sidesteps the dairy proteins and sugars that cause trouble for lactose-sensitive eaters. Parsley and chives bring a pop of color and a fresh, savory lift, and a little basil can round things out even further if you have it on hand. It pairs beautifully with grilled proteins, roasted vegetables, or really anything that needs a simple, satisfying base. Simple pantry staples, one saucepan, and a bit of patience with the lid — that's genuinely all it takes.
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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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