Wheat 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 naturally free from wheat, so there's no substituting or adapting needed here — it just works, beautifully and without compromise. The real magic happens when you fold in the butter and let it melt through the warm grains, coating every single one in rich, silky flavor. Fresh parsley and chives bring a bright, garden-fresh lift that makes this feel far more special than a basic rice dish has any right to. A little fresh basil stirred in at the end is optional, but highly recommended if you have it on hand. This is the kind of recipe that pairs with almost anything — roasted chicken, grilled fish, braised vegetables — and comes together with nothing more than a saucepan and a handful of fresh herbs.
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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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