Low FODMAP Herbed Butter Rice

Total time30 min

Prep time5 min

Cook time20 min

4.9

(18)

Simple, fragrant, and genuinely satisfying, this herbed butter rice is the kind of side dish that quietly steals the show. Long-grain white rice is a gut-friendly staple, and every ingredient here — from the fresh parsley and chives to the unsalted butter — is carefully chosen to keep things easy on sensitive digestive systems without sacrificing any flavor. No onion, no garlic, no hidden high-FODMAP seasonings to second-guess. The technique is just as thoughtful as the ingredient list: a gentle simmer with the lid on locks in steam, giving you perfectly fluffy, separate grains every single time. Folding cold butter through the hot rice at the end is a small move that makes a big difference, coating each grain in a rich, silky finish. Fresh herbs stirred in at the last moment keep their bright color and clean flavor, turning a humble bowl of rice into something that feels a little special. It pairs beautifully with grilled proteins or roasted vegetables, and it's easy enough to become a reliable weeknight staple.

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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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