Butter Rice
Buttered rice made with your choice of rice, butter, and cooked in a base with salt, pepper, and bay leaf. Cooks on the stovetop in 20 minutes.
Buttered rice is a staple side in my house. I’ve earned my rice snob badge at this point because this buttered rice? I make it at least twice a week. It’s my go-to when I need a quick side that everyone actually eats without whining. Mashed potatoes? My kids barely touch them. French fries? I can only keep the frozen bag rotation alive for so long before I start questioning my life choices. But this buttery rice goes with everything. Slow Cooker Lemon Chicken, Copycat Cracker Barrel Meatloaf, salmon filets pulled straight from the freezer, this rice is like my best friend on busy weeknights.
How to make Butter Rice
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Butter Rice Recipe
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Equipment
Ingredients
- 6 tablespoons unsalted butter
- ½ cup onion diced
- 1 ½ cups long-grain white rice
- 2 teaspoons Better Than Bouillon Chicken Base optional
- 3 cups water
- 1 large bay leaf
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Sauté the Onion: In a small saucepan, combine 6 tablespoons of unsalted butter and ½ cup of diced onion. Heat over medium-low for several minutes until the onions are tender and fragrant.
- Coat the Rice: Add 1 ½ cups of long-grain white rice to the saucepan. Stir well to coat the rice in the butter and onion mixture.
- Add Liquids and Seasoning: If using, stir in 2 teaspoons of Better Than Bouillon Chicken Base, 3 cups of water, 1 teaspoon of salt, ½ teaspoon of pepper, and 1 bay leaf. Mix until everything is evenly combined.
- Cook the Rice: Cover the saucepan with a lid and reduce the heat to low. Cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking. Turn off the heat and let sit covered for 5 minutes.
- Finish and Serve: Fluff the rice with a fork and remove the bay leaf before serving. Top with extra butter if desired.
Notes
- Don’t Rinse the Rice: The rice won’t toast if it’s wet and you really want to get that nutty flavor in it.
- Toast the Rice First: Before you add the water, let the rice mingle with that melted butter for a few minutes. Toasting it adds nuttiness and helps keep the grains separate and fluffy.
- Dice the Onion Finely: You want the onion to blend into the dish, not take over. Finely diced onions cook quickly and evenly, adding flavor without being overpowering.
- Leave It Alone: Resist the urge to peek while the rice is cooking. Trapping the steam is key to perfectly cooked rice.
- Fluff, Don’t Stir: When the rice is done, let it rest for a few minutes, then gently fluff it with a fork. Stirring can break the grains and make it gummy.
- Place the rice in a microwave-safe bowl.
- Add a splash of water or broth to rehydrate it.
- Cover the bowl with a microwave-safe lid or damp paper towel to trap the steam.
- Heat in 30-second intervals, stirring gently in between, until warm.
- Heat a skillet or saucepan over medium heat.
- Add the rice with a splash of water or broth and a small pat of butter.
- Stir occasionally to ensure even heating, breaking up any clumps as it warms.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Butter Rice recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Menu Ideas – What to Eat with Butter Rice
- Slow Cooker Garlic Chicken
- Slow Cooker Apricot Chicken
- Broiled Salmon
- Crispy Oven-Baked Chicken Tenders
- Slow Cooker Red Beans and Rice
Quick Recipe Help and Common Questions
Why Is My Rice Sticky or Mushy?
You might have added too much water or stirred the rice while it was cooking. Stick to the 1:2 ratio of rice to water (1 cup rice per 2 cups water) and let it simmer undisturbed. Also, make sure you’re using long-grain rice and not quick cook or par-boiled.
Can I use brown rice instead of white rice?
Yes, but the cooking time and water ratio will need to be adjusted. Brown rice typically takes longer to cook and requires more liquid.
