Nutmeg 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 gets the steam-and-rest treatment — that classic covered, low-heat method that produces perfectly separated, tender grains every single time. Once the lid comes off, melted butter gets folded through with fresh parsley, chives, and optional basil, turning a humble bowl of rice into something that smells like a proper restaurant kitchen. For anyone avoiding warm spices like nutmeg, this recipe is a breath of fresh air — there's nothing hidden in here, just clean, bright herbs and good butter. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a vibrant, herby base. The technique is simple enough for a weeknight but polished enough to serve to guests without a second thought.
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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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