Fluffy, fragrant, and finished with a generous knob of melting butter, this herbed rice is the kind of simple side dish that quietly steals the show. For anyone managing a nickel sensitivity, plain rice is one of the most reliably safe staples around, and long-grain white rice keeps things well within comfortable territory. The real magic here is in the technique — bringing the rice to a boil uncovered, then sealing it tight and leaving it completely undisturbed until every drop of water is absorbed. That hands-off approach gives you perfectly separate, tender grains every single time. Fresh parsley, chives, and optional basil fold in at the very end, adding bright color and a garden-fresh lift without introducing any high-nickel ingredients. Unsalted butter ties it all together with a rich, glossy finish that makes each forkful taste far more indulgent than the short ingredient list suggests. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a clean, comforting base alongside it.
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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.
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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