Walnut 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 at the dinner table. Long-grain white rice is cooked using the classic absorption method — sealed tight so every grain comes out tender and separate, never sticky or gummy. Once the butter melts in and gets folded through, the whole pot takes on this rich, glossy quality that makes even a simple weeknight meal feel a little special. Fresh parsley and chives bring a bright, grassy lift, and a handful of basil stirred in at the end adds an optional layer of sweetness that really elevates things. Because everything here is made from scratch with whole, straightforward ingredients, there's no need to scan labels or worry about hidden nut additions that sometimes sneak into packaged rice blends or seasoning mixes. It pairs beautifully with roasted chicken, grilled fish, or just about anything saucy that needs something to soak it all up.
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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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