This classic rice pilaf recipe transforms plain rice into an elegant, flavorful side dish in just 30 minutes. With perfectly fluffy grains and rich buttery notes, this foolproof method delivers restaurant-quality results every time.
Whether you’re serving it alongside your favorite protein or enjoying it on its own, this versatile pilaf provides the perfect balance of taste and texture while keeping things simple.
Ingredients You’ll Need
- Butter: 2 tablespoons unsalted, for creating rich base flavor
- Onion: 1/2 cup finely chopped, adds aromatic foundation
- Garlic: 3 cloves minced, provides savory depth
- Rice: 1 1/2 cups long-grain white, choose high-quality for best results
- Broth: 3 cups low-sodium chicken or vegetable, for perfect moisture balance
- Seasonings: 1 teaspoon salt and 1/2 teaspoon black pepper
- Fresh Parsley: 1/4 cup chopped, adds vibrant finish
Step-by-Step Instructions
- Rice Preparation: Rinse rice thoroughly in fine mesh strainer until water runs clear
- Base Creation: Melt butter and toast rice until lightly golden, stirring frequently
- Aromatics: Add onion, garlic, and seasonings, cooking until onions become tender
- Cooking Process: Pour in broth, bring to boil, then reduce to simmer with tight lid for 15-18 minutes
- Resting Period: Remove from heat, keep lid on, and let rest for 10 minutes undisturbed
- Final Touch: Fluff rice gently with fork and incorporate fresh parsley
Cooking Techniques
Let’s talk about making perfect rice pilaf! The secret is in the toasting step – when you cook the rice in butter until it’s slightly golden, you’re building amazing nutty flavors.
And here’s a fun tip: keeping the lid on while cooking isn’t just a suggestion – it’s what creates that perfect, fluffy texture we all love. The steam needs to stay trapped inside to work its magic!
Variations & Substitutions
You can make this recipe your own in so many ways! Try adding slivered almonds or pine nuts when you’re toasting the rice. For a different flavor, swap the chicken broth for mushroom broth, or add some dried herbs like thyme or oregano.
Don’t have fresh parsley? Use 1-2 tablespoons of dried parsley instead. For a richer taste, try using ghee or olive oil in place of the butter.
Serving Suggestions
Rice pilaf makes such a lovely side dish! It pairs beautifully with grilled chicken, roasted fish, or your favorite curry. For a complete meal, add some roasted vegetables on the side – I love serving it with roasted carrots or green beans. Want to make it a vegetarian main dish? Top it with some chickpeas and a sprinkle of feta cheese.
Storage Tips
Your rice pilaf will stay fresh in an airtight container in the fridge for up to 4 days. To reheat, add a tiny splash of water or broth, cover with a damp paper towel, and warm it in the microwave. You can also freeze portions in freezer bags for up to 3 months – just thaw overnight in the fridge when you’re ready to use it!
Rice Pilaf
Equipment
- Medium saucepan
- Fine mesh strainer
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth or vegetable broth
- 1/4 cup fresh parsley chopped
Instructions
- Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
- Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden.
- Add onion, garlic, salt, and pepper and cook until onion has softened.
- Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes.
- Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.
- Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.
