Butter Herb Rice
Fluffy white rice infused with melted butter and fresh herbs—a simple yet elegant side dish that pairs with nearly any main course. The rice cooks gently in aromatic broth, then gets tossed with butter and a blend of parsley, thyme, and chives for bright, herbaceous flavor.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Have all ingredients measured and herbs freshly chopped before you start cooking
- Use fresh herbs if possible—they make a noticeable difference in flavor
- If using store-bought broth, check that it's at room temperature or slightly warm
Rinse and toast rice
- Place white rice in a fine-mesh strainer and rinse under cool running water for about 1 minute, stirring gently with your fingers, until the water runs clear.
- This removes excess starch and helps keep grains separate.
- In a medium saucepan (2½- to 3-quart), heat 1 tablespoon of the butter over medium heat for about 1 minute until it melts and foams.
- Add the rinsed rice and stir constantly for 2–3 minutes, coating each grain with butter.
- The rice should smell slightly nutty.
- This toasting step helps each grain stay distinct during cooking.
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Ready when: Rice is opaque and smells lightly nutty
Tip: Rinsing is key to fluffy rice; don't skip this step or grains will clump together.
Add broth and bring to simmer
- Pour the broth into the pan with the toasted rice.
- Add kosher salt and stir to combine.
- Increase heat to medium-high and bring the liquid to a boil, about 2–3 minutes.
- You should see steam rising and hear a gentle rolling boil.
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Ready when: Liquid is at a rolling boil
Tip: Don't stir once the liquid is boiling; stirring releases starch and makes rice sticky.
Cover and reduce heat
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer undisturbed for 15 minutes.
- The liquid will be mostly absorbed and steam will cook the rice gently.
- Do not lift the lid during this time, as steam loss will affect cooking.
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Ready when: Grains are tender and broth is almost completely absorbed
Tip: Resist the urge to peek; lifting the lid lets steam escape and can result in undercooked rice.
Rest and fluff
- Remove the pan from heat and keep the lid on for 5 minutes.
- This allows any remaining moisture to redistribute and firms up the grains.
- Then remove the lid and gently fluff the rice with a wooden spoon or rice paddle, breaking up any clumps.
- Each grain should look separate and be tender but not mushy.
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Ready when: Rice grains are fluffy, separate, and tender
Tip: Use a light hand when fluffing to avoid mashing the grains.
Toss with butter and herbs
- Add the remaining 2 tablespoons of butter, the chopped parsley, thyme, and chives (if using) to the warm rice.
- Toss gently with the wooden spoon until the butter melts and coats the rice evenly and the herbs are distributed throughout.
- Season to taste with additional salt and freshly ground black pepper.
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Ready when: Butter is melted, herbs are evenly distributed, rice is coated and fragrant
Tip: Add the herbs at the end so they stay bright green and fresh-tasting; cooking them too long dulls the flavor.
Good to know
Tips
- Choose long-grain white rice (jasmine or basmati work well) for the best texture—short-grain rice tends to clump.
- If your broth tastes salty, reduce the added salt slightly. You can always taste and adjust after step 5.
- Fresh herbs make all the difference; dried herbs taste significantly duller and lose their bright flavor when heated.
- For a richer dish, increase the butter to 4 tablespoons (57 g), though the original amount is already quite rich.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth (1–2 tablespoons per cup of rice), stirring occasionally, for 3–5 minutes until warmed through. You can also microwave in a covered dish for 1–2 minutes, stirring halfway through.
Substitutions
- chicken or vegetable broth → vegetable broth or water. Water will yield a milder, less savory rice; vegetable broth is an excellent herbaceous alternative.
- fresh thyme → fresh rosemary or oregano. Use the same amount of finely chopped leaves. Both herbs pair beautifully with rice and butter.
- fresh flat-leaf parsley → fresh dill or tarragon. Both work well; dill is milder and slightly sweet, tarragon more complex and anise-like.
- fresh chives → thinly sliced scallion tops (green part only). Scallions add a sharper onion flavor and can be added raw at the end for best results.
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