Xanthan Gum Free Herbed Butter Rice
Fluffy, fragrant, and finished with a generous knob of melting 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 of any gums or stabilizers, so there's nothing to swap out or work around here — just clean, wholesome ingredients from start to finish. The technique is simple but deliberate: a covered, undisturbed simmer followed by a short rest off the heat gives you perfectly separated, tender grains every single time. Folding in the butter while the rice is still steaming hot means every grain gets coated in that rich, silky finish. Fresh parsley and chives bring a bright, grassy lift that keeps the dish feeling light despite the buttery base, and a handful of basil stirred in at the end adds a subtle sweetness if you're feeling fancy. It pairs beautifully with roasted chicken, grilled fish, or really anything that deserves a great supporting act.
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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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