Fluffy Buttered Rice with Parsley
A reliable pot of fluffy rice that gives beans, chicken and saucy vegetables a simple base. A little butter and parsley keep it useful across several meals.
Original recipe: 6 portions.
Photo: Robert Moutongoh / Pexels — Pexels License · Photo source · License
How much are you cooking?
About 6 portions · 1 full batch · 2 portions now · 4 for later
Prepare the original-size recipe in the specified pan. For larger amounts, cook separate complete batches; keep the stated ingredient amounts and cooking temperatures for each batch.
For the original batch: Cool reserved rice promptly in shallow containers. Use the next day and reheat once to 165°F.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 2 tablespoons butter
- 3/4 teaspoon fine table salt
- 2 tablespoons fresh parsley, chopped
Method
- Rinse the rice in a fine sieve until the runoff is mostly clear, then drain well. Use a 2- to 3-quart saucepan with a tight lid.
- Add the rice, water, butter and salt. Bring to a boil, stir once, cover and immediately reduce the heat to its lowest setting.
- Cook for 15–18 minutes without lifting the lid. Turn off the heat and leave covered for 10 minutes. Check that the grains are tender and the water absorbed; if firm, add 2 tablespoons water and cook covered for another 3–5 minutes.
- Fluff gently with a fork and fold in the parsley. Expect about 4½ cups cooked rice, or 6 portions of ¾ cup each.
Serving, later meals and useful notes
This ratio is for rinsed long-grain white rice. Different varieties or package directions can require different water amounts; brown rice needs its own timing.
For later meals, spread reserved rice in shallow containers and refrigerate promptly; do not leave the pot on the counter to cool. Use the reserved rice the next day. Reheat only once, covered with a little water, until steaming throughout and at least 165°F.
The planner counts the rice once even if it appears on two nearby days. A side of beans turns it into a more substantial meal.
Estimated cost per portion
Estimated ingredient cost: $1.00–$2.00 per batch, or $0.17–$0.33 per stated portion. Ingredient-use allowance: rice $0.45–$0.80; butter, parsley and salt $0.55–$1.20. Fresh herbs from a whole purchased bunch may raise the checkout total. Ingredient amounts used, including pantry seasoning; excludes companion dishes, tax and energy. Package purchases can cost more.
Photo: Robert Moutongoh / Pexels — Pexels License. Original photograph · Pexels License. Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.
Make it a meal
- Buttery Peas, Carrots and Potatoes — Peas, carrots and a little potato add vegetables to a rice bowl.
- Budget Red Lentil Soup with Cumin and Lemon — Serve a small scoop with a thick bowl of lentils, instead of bread.
Put the meal together.
Choose the companions that help this meal. Portions and ingredients stay connected in your plan.
sideButtery Peas, Carrots and Potatoes
6 portions per full batch
mainBudget Red Lentil Soup with Cumin and Lemon
Estimated 10 cups; 6 complete 1½-cup portions, plus any remainder per full batch
These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.