Nitrate & Nitrite 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. Every ingredient here is exactly what it says it is — plain rice, water, salt, real butter, and a handful of fresh herbs — which makes it a genuinely clean option for anyone avoiding hidden preservatives or cured-meat additives that sneak into so many packaged and processed foods. The technique is simple but deliberate: a brief boil, a long covered steam, and a hands-off rest period that lets the grains cook through without turning mushy. Folding in the butter while the rice is still hot means every grain gets coated in that rich, silky finish before the parsley and chives go in. The result is bright, savory, and aromatic in a way that feels far more special than the short ingredient list suggests. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a wholesome, unfussy base to lean on.
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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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