Pecan Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous knob of melting butter, this herbed rice is the kind of side dish that quietly steals the show. Long-grain white rice gets the full treatment here — a gentle simmer, a proper rest off the heat, and then a fork-fluff that separates every grain before the herbs go in. Fresh parsley and chives bring a bright, garden-fresh lift, and a handful of basil folded in at the end adds an optional layer of sweetness that makes the whole bowl feel a little special. Tree nut allergies can make even simple pantry staples stressful when shared-facility warnings are everywhere, but this recipe keeps things beautifully straightforward — just rice, water, salt, butter, and fresh herbs, nothing hidden. The technique of leaving the lid on during the rest period is the real secret to getting that light, non-sticky texture that makes every spoonful satisfying. It pairs effortlessly with roasted chicken, grilled fish, or really anything that deserves a proper, unfussy 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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