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 naturally free from rye and any of the cross-contamination concerns that can come with packaged grain blends or seasoned rice mixes — so you can cook with total confidence here. The technique is simple but deliberate: bring the water to a boil, seal the lid tight, and let the steam do its work without any peeking. That patience pays off in perfectly separated, tender grains every single time. Once the butter melts in and the fresh parsley and chives get folded through, the whole pot smells incredible. A little fresh basil stirred in at the end adds a subtle sweetness if you have it on hand. This one pairs beautifully with grilled chicken, roasted vegetables, or honestly just about anything you're already making for dinner.
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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.
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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