Mustard Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous knob of 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 steam-and-rest treatment — a simple technique that keeps every grain separate and perfectly tender without any fuss. Once the lid comes off, melted butter gets folded through the warm rice before a shower of fresh parsley, chives, and optional basil brings it all to life with bright, garden-fresh flavor. For anyone navigating a mustard sensitivity, rice dishes can still be a minefield when they rely on spice blends, bottled sauces, or pre-seasoned mixes that sneak in unexpected ingredients. This recipe keeps things beautifully clean — just rice, water, salt, butter, and fresh herbs, so you know exactly what's going into every bite. It pairs effortlessly with roasted chicken, grilled fish, or a simple vegetable stir-fry, making it one of those reliable weeknight staples you'll come back to again and again.
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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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