Pistachio Free Herbed Butter Rice

Total time30 min

Prep time5 min

Cook time20 min

4.9

(18)

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 trio of fresh herbs that make the whole bowl smell like a garden in the best possible way. Parsley and chives bring a clean, bright bite, while optional basil adds a slightly sweet, aromatic layer if you're feeling it. The technique is simple but deliberate: no peeking under the lid, a proper rest off the heat, and a fork-fluff finish that keeps the grains light and separate rather than clumped. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden extras to second-guess. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a little herby, buttery company on the plate.

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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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