Lupin 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 is cooked low and slow with the lid on, trapping steam so every grain comes out tender and separate — no mushy clumps in sight. Once the heat is off, melted butter gets folded through with a fork, coating each grain in rich, glossy flavor before a handful of fresh parsley, chives, and optional basil bring a bright, garden-fresh lift. For anyone navigating lupin sensitivities, this recipe is refreshingly straightforward — every ingredient is clean and familiar, with zero risk of the hidden flour alternatives that can sneak into seasoned rice blends or restaurant-style pilaf mixes. It pairs beautifully with grilled proteins, roasted vegetables, or really anything that could use a fragrant, buttery base. Simple enough for a weeknight, polished enough to serve to guests.
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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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