Vegetarian Herbed Butter Rice
Simple ingredients can absolutely steal the show, and this herbed butter rice is proof. Long-grain white rice gets the full treatment here — cooked low and slow until every grain is perfectly tender, then finished with a generous knob of butter that melts right into the fluff. Fresh parsley, chives, and optional basil get folded in at the end, so their brightness stays vivid rather than cooking away into nothing. The technique is straightforward but deliberate: no peeking under the lid, a proper rest off the heat, and a fork instead of a spoon to keep those grains light and separate. It's the kind of side dish that quietly upstages whatever it's sitting next to on the plate. Everything in this recipe is naturally meat-free, so there's no substituting or label-checking required — just real, whole ingredients doing exactly what they're supposed to do.
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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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