Fluffy Butter Rice
This classic butter rice is fluffy, rich, and perfectly seasoned with a golden color and irresistible buttery aroma. The toasting technique creates nutty depth while maintaining light, separate grains. It’s the ideal accompaniment to nearly any main dish from grilled meats to vegetable curries.
Prep Time : 5 min
Cook Time : 20 min
Servings : 4
5 min
20 min
4
Ingredients
For the Rice
• 300g long-grain white rice
• 45g unsalted butter — this one on Amazon
• 600ml chicken stock or water
• 5g sea salt — this one on Amazon
• 1g black pepper
• 1 bay leaf
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Rinse and Prepare Rice
Rinse 300g rice in a fine-mesh strainer for 1–2 minutes until water runs clear. Drain thoroughly so the liquid ratio stays accurate. This keeps finished rice fluffy rather than sticky. - Toast Rice in Butter
In a medium saucepan (2L) over medium heat, melt 45g butter until foaming. Add drained rice and stir constantly 2–3 minutes until grains are coated and some begin to turn slightly golden; this adds a nutty, savory base. Keep the butter from browning too dark unless you specifically want brown-butter flavor. - Add Liquid and Seasonings
Pour in 600ml chicken stock (or water), add 5g salt, 1g black pepper, and 1 bay leaf. Stir once, scraping any flavorful butter bits from the bottom, then bring to a rolling boil over high heat. - Simmer Rice
Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. Avoid stirring—steam is what cooks the rice evenly and keeps grains intact. - Rest and Fluff
Remove from heat and let stand covered 5 minutes. Remove bay leaf, fluff gently with a fork, and serve. If holding, keep covered; if rice tightens, loosen with a small splash of hot stock and fluff again.
*Notes :
- Toasting rice in butter is what makes this taste richer than the ingredient list suggests. Stir constantly so the butter coats grains evenly and doesn’t brown in one hot spot. Light gold is the target, not dark brown.
- Stock quality matters because the flavor is simple. If using water, the rice will be more neutral, so seasoning accuracy becomes more noticeable. Taste at the end and adjust salt cautiously.
- The 5-minute rest is part of cooking, not a pause. It redistributes moisture and prevents a wet bottom layer. Skip it and you often get rice that looks done but eats unevenly.
- Storage: refrigerate up to 4 days. Reheat covered with a spoonful of water or stock so it steams back to softness.
Nutrition Facts
( per serving )
Calories
~355 kcal
Protein
5 g
Fat
9 g
Carbs
60 g
Calories
~355 kcal
Protein
5 g
Fat
9 g
Carbs
60 g
Related Recipes
Related Recipes
Pomelo Green Iced Tea
Clean green tea infused with pomelo depth, lightly honeyed, salt-kissed, aromatic, and quietly complex.
Light Raspberry Mint Iced Tea
Delicate white tea layered with fresh raspberry, lemon brightness, and cool mint for a clean, ultra-drinkable pour.
Blueberry Lavender Lemonade
Floral lavender and juicy blueberries soften bright lemon into a calm, aromatic sip made for warm afternoons.
You might also like
You might also like
Asian Pulled Pork Rice Bowl
Braised pork shoulder glazed and served over rice with pickled vegetables and sriracha mayo.
Classic Chimichurri Sauce
Bold parsley, garlic, oregano, and chili blended with olive oil deliver sharp, herbaceous punch and heat.
Crispy Tofu Steaks
Golden cornstarch-coated tofu steaks with savory soy-sesame marinade and ultra-crispy texture.
Fluffy Butter Rice
Ingredients
Method
- Rinse 300g rice in a fine-mesh strainer for 1–2 minutes until water runs clear. Drain thoroughly so the liquid ratio stays accurate. This keeps finished rice fluffy rather than sticky.
- In a medium saucepan (2L) over medium heat, melt 45g butter until foaming. Add drained rice and stir constantly 2–3 minutes until grains are coated and some begin to turn slightly golden; this adds a nutty, savory base. Keep the butter from browning too dark unless you specifically want brown-butter flavor.
- Pour in 600ml chicken stock (or water), add 5g salt, 1g black pepper, and 1 bay leaf. Stir once, scraping any flavorful butter bits from the bottom, then bring to a rolling boil over high heat.
- Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. Avoid stirring—steam is what cooks the rice evenly and keeps grains intact.
- Remove from heat and let stand covered 5 minutes. Remove bay leaf, fluff gently with a fork, and serve. If holding, keep covered; if rice tightens, loosen with a small splash of hot stock and fluff again.