Butter Rice Recipe

Butter rice is one of those side dishes that feels simple yet irresistible. I’ve made it countless times — as a companion to roasted chicken, grilled seafood, or even just a quick fried egg on top when I need comfort food. It’s buttery, aromatic, and has a soft, fluffy texture that soaks up whatever it’s paired with.

What makes this butter rice special is the balance — it’s not just butter melted into rice. The rice is lightly toasted with butter and cooked with a few pantry staples that take the flavor up a notch. Whether you’re serving this as a quick weeknight side or layering it under a rich curry, it’s an easy win.

Prep Time:

5 minutes

Cook Time:

20 minutes

Total Time:

25 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to make this delicious, buttery rice dish. Every ingredient is chosen to enhance the richness while keeping the texture light and fluffy.

• 1 cup long-grain white rice (basmati or jasmine work best) – These grains stay fluffy and separate when cooked
• 2 tablespoons unsalted butter – The base flavor that gives the rice its rich, comforting taste
• 1¾ cups water – For cooking the rice evenly
• ½ teaspoon salt – Enhances the flavor and balances the richness
• ½ teaspoon garlic powder (optional) – Adds subtle depth without overpowering
• 1 tablespoon chopped parsley (optional) – For freshness and a pop of color at the end

Equipment:

Organizing your tools ahead of time helps the cooking go smoothly. Here’s what I use and why:

• Medium saucepan with lid – Needed to simmer and steam the rice evenly
• Wooden spoon or spatula – For stirring the rice without breaking it
• Measuring cups – Accuracy matters for getting the water-to-rice ratio just right
• Small bowl – Optional, for mixing in herbs or extra butter at the end
• Fork – For fluffing the rice once it’s done cooking

Method:

Step 1: Rinse the rice
Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and helps keep the final texture fluffy instead of sticky.

Step 2: Toast the rice in butter
In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and stir gently for 1–2 minutes until it starts to smell nutty. This toasting step boosts the flavor.

Step 3: Add water and seasonings
Pour in the water, salt, and garlic powder if using. Stir once, then bring to a boil.

Step 4: Simmer and cover
Once it’s boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer gently for 15 minutes without lifting the lid.

Step 5: Let it steam and fluff
Turn off the heat and let the rice sit, covered, for 5 minutes. Then uncover and fluff with a fork. Stir in chopped parsley or an extra dab of butter if you like.

Notes:

Rinsing the rice is key to avoiding gummy texture. If you’re using salted butter, reduce or skip the added salt. You can double the batch, but be sure to use a large enough pot. For extra buttery flavor, add a teaspoon of butter on top before serving.

Variations I’ve Tried and Loved:

Looking to switch things up? These ideas add flavor without complicating the method:

• Lemon butter rice: Add a teaspoon of lemon zest and a squeeze of juice at the end
• Garlic-herb version: Sauté fresh minced garlic in butter before toasting rice
• Coconut butter rice: Replace half the water with coconut milk for richness
• Brown butter twist: Use browned butter for a deep, nutty flavor

(For a tangy, savory classic from the Philippines, try our Authentic Filipino Chicken Adobo Recipe — it’s simple, hearty, and packed with flavor)

How I Like to Serve It:

This rice goes with nearly everything. I often pair it with roasted chicken, grilled shrimp, or saucy dishes like adobo, curry, or stir-fries. It’s also perfect as a light base under fried eggs or sautéed vegetables.

Make Ahead and Storage Tips:

You can make butter rice ahead and store it in an airtight container in the fridge for up to 4 days. Reheat it with a splash of water in the microwave or on the stovetop with a bit of butter. You can also freeze cooked rice in portions for easy weekday meals.

Nutrition:

Calories: ~220 per serving
Carbs: 36g
Protein: 3g
Fat: 7g
Sodium: 290mg
Values are estimates and may vary based on specific ingredients used.

Frequently Asked Questions

Can I use brown rice instead of white?

Yes, but increase the cooking time to about 40–45 minutes and add ¼ cup more water.

What if I want it more buttery?

Add 1 more tablespoon of butter at the end when fluffing the rice for extra richness.

Is garlic powder necessary?

Not at all. It adds a little depth, but you can skip it or replace it with onion powder or a pinch of cumin.

Can I cook this in a rice cooker?

Yes — just toast the rice and butter in a pan first, then transfer everything to your rice cooker and proceed as usual.