Turmeric 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. Long-grain white rice gets the steam-and-rest treatment — that classic covered, low-heat method that produces perfectly separated, tender grains every single time. Once the lid comes off, melted butter gets folded through while the rice is still hot, coating every grain in rich, silky flavor. Fresh parsley and chives bring a bright, garden-fresh lift, and a handful of basil stirred in at the end adds an optional layer of sweetness that feels almost luxurious for such a simple dish. For anyone avoiding golden-hued spice blends, this is a genuinely satisfying alternative — the color comes from butter, not anything that could cause a reaction, and every ingredient is straightforward and easy to verify. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a clean, herby base to lean on.
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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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