Pescatarian 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. Long-grain white rice is cooked low and slow with the lid on, then left to steam off the heat — a simple technique that delivers perfectly separated, tender grains every single time. Once the butter is folded in and the fresh parsley, chives, and optional basil hit the warm rice, the whole pot smells like something from a proper restaurant kitchen. It pairs beautifully alongside grilled salmon, seared scallops, or a simple fish fillet, making it a natural fit for anyone building meals around seafood. The ingredient list is short and honest — nothing processed, no hidden additives, just pantry staples and fresh herbs. It's the kind of recipe you'll find yourself coming back to on weeknights when you want something that feels a little elevated without any real effort.
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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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