Peanut 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 full treatment here — cooked low and slow until every grain is perfectly tender, then folded with melted butter and a bright trio of fresh herbs. The parsley and chives bring a clean, grassy freshness, while the optional basil adds a subtle sweetness that makes the whole bowl feel a little more special. For anyone navigating nut allergies, a simple rice dish can still be a minefield when it comes to pre-seasoned blends or store-bought pilaf mixes with murky ingredient lists. This one is built entirely from whole, straightforward ingredients, so you know exactly what's going into the pot. The technique is just as reassuring as the ingredient list — resist lifting the lid, let the steam do its work, and you'll be rewarded with light, separate grains every single time. It pairs beautifully with roasted chicken, grilled fish, or really anything that deserves a worthy base.
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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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