Latex Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous knob of melting 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 — properly steamed with the lid on so every grain comes out separate and tender, never sticky or gummy. The finishing move is folding in fresh flat-leaf parsley, chives, and optional basil while the rice is still hot, which releases their bright, grassy aroma into every bite. For anyone navigating latex sensitivities, this recipe is genuinely reassuring because every ingredient is straightforward and whole — no processed sauces, no mystery additives, just rice, water, salt, butter, and fresh herbs. It pairs beautifully with roasted chicken, grilled fish, or really anything that benefits from a clean, herby base. Simple as it looks, the technique of letting the rice rest undisturbed before fluffing makes a real difference in texture, and that final fork-fold of butter ties everything together in the most satisfying way.
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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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