I love this recipe because it’s elegant yet incredibly easy to make. Toasting the rice before simmering gives it a subtle nutty flavor, and cooking it in broth instead of water adds depth and richness. It’s a versatile side that feels fancy enough for entertaining but simple enough for weeknights. Plus, it reheats beautifully, making it great for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons unsalted butter ½ cup finely chopped onion (71 g) 3 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 ½ cups long-grain white rice (297 g) 3 cups low-sodium chicken broth (711 g), or vegetable broth ¼ cup fresh parsley, chopped (15 g)
Directions
Rinse the rice: I start by placing the rice in a fine-mesh strainer and rinsing it under cold water until the water runs clear. This step removes excess starch and helps the rice stay fluffy rather than sticky. I let it drain well.
Sauté and season: In a medium saucepan, I melt the butter over medium heat. I add the rice and cook, stirring often, until it turns lightly golden. Then, I stir in the chopped onion, minced garlic, salt, and pepper. I cook for another few minutes until the onion softens and becomes fragrant.
Cook the pilaf: I pour in the chicken broth (or vegetable broth for a vegetarian version) and bring the mixture to a boil. Once boiling, I cover the pan with a tight-fitting lid, reduce the heat to low, and let it simmer gently for about 18 minutes. I don’t lift the lid during this time to ensure even cooking.
Rest and finish: After 18 minutes, I remove the saucepan from the heat and let it rest, covered, for 10 minutes. Then, I fluff the rice gently with a fork and stir in the chopped fresh parsley just before serving.
Servings and Timing
This recipe makes about 5 servings and takes around 30 minutes total—5 minutes for prep and 25 minutes for cooking.
Variations
I sometimes stir in toasted almonds or pine nuts for extra crunch or add raisins for a hint of sweetness. For more flavor, I cook the rice with a bay leaf or a pinch of saffron. I also like mixing in peas, carrots, or sautéed mushrooms for a more substantial side dish. If I want a richer version, I use part butter and part olive oil.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I sprinkle a bit of water over the rice and microwave it covered for 1–2 minutes, or reheat it gently in a covered pan on the stove. I can also freeze it for up to 2 months—I thaw it in the fridge overnight and reheat as usual.
FAQs
Can I use brown rice instead of white rice?
Yes, but I increase the cooking time to about 40–45 minutes and add an extra ½ cup of broth.
How do I keep the rice from sticking?
Rinsing the rice before cooking and avoiding stirring while it simmers helps keep the grains separate and fluffy.
Can I make this recipe vegan?
Yes, I use vegetable broth and plant-based butter or oil instead of regular butter.
Can I use basmati rice?
Yes, basmati works beautifully and gives the pilaf a more aromatic flavor and lighter texture.
What’s the difference between rice pilaf and plain rice?
Rice pilaf is sautéed in butter before simmering, which gives it a toasty, nutty flavor and a more complex taste.
Can I add vegetables to the pilaf?
Absolutely. I often stir in peas, diced carrots, or chopped bell peppers during the last few minutes of cooking.
Can I make this ahead of time?
Yes, it reheats well. I make it a few hours ahead, keep it covered, and fluff it again before serving.
What kind of broth works best?
I prefer low-sodium chicken broth for flavor control, but vegetable broth makes a great vegetarian option.
Can I use instant rice?
I don’t recommend it, as instant rice won’t toast properly or absorb the flavors as well.
Can I add spices for extra flavor?
Yes, I sometimes add a pinch of turmeric, cumin, or cinnamon for warmth and color.
Conclusion
This Rice Pilaf is simple, flavorful, and always dependable—a perfect side dish that elevates any meal. I love how the buttery, aromatic rice pairs with fresh herbs to create something comforting yet elegant. Whether I’m serving it with grilled chicken, roasted vegetables, or a hearty curry, this pilaf adds a touch of homemade warmth and sophistication every time.
A light, buttery, and fragrant Rice Pilaf made with perfectly fluffy long-grain rice, sautéed onions, garlic, and fresh parsley. This versatile side dish complements everything from grilled meats to curries and is elegant enough for entertaining yet simple enough for everyday meals.
Ingredients
2 tablespoons Unsalted butter
½ cup Finely chopped onion (71 g)
3 cloves Garlic, minced
1 teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
1 ½ cups Long-grain white rice (297 g)
3 cups Low-sodium chicken broth (711 g), or vegetable broth
¼ cup Fresh parsley, chopped (15 g)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, melt butter over medium heat. Add the rice and cook, stirring often, until lightly golden and fragrant.
Stir in chopped onion, garlic, salt, and pepper. Cook for 2–3 minutes until the onion softens.
Pour in chicken broth (or vegetable broth) and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and simmer gently for 18 minutes without lifting the lid.
Remove from heat and let rest, covered, for 10 minutes.
Fluff gently with a fork and stir in chopped parsley before serving.
Notes
For added crunch, stir in toasted almonds or pine nuts before serving.
Add raisins or dried cranberries for a touch of sweetness.
Enhance flavor with a bay leaf, pinch of saffron, or turmeric during cooking.
Use basmati rice for a lighter, aromatic version.
To make vegan, use plant-based butter and vegetable broth.
