I’ve made this rice pilaf recipe more times than I can count, and every single time it surprises me with how flavorful it is. The first time I tried it, I couldn’t believe something so simple could taste so rich and buttery.
I love how the rice turns out perfectly fluffy, with each grain separate and lightly toasted. It smells incredible while cooking, and it pairs with almost anything. If you’ve ever wanted a dependable, go-to rice pilaf recipe, this is the one I always come back to.
Ingredients
Here’s everything you’ll need to make this classic rice pilaf recipe. Each ingredient plays an important role in building flavor and texture.
- 2 tablespoons unsalted butter
Butter adds richness and helps toast the rice. I prefer unsalted so I can control the salt level. - 1 tablespoon olive oil
Combining oil with butter prevents the butter from browning too quickly. - 1/2 cup finely chopped yellow onion
Fresh onion adds natural sweetness and depth. Dice it small so it blends smoothly into the rice. - 1 cup long-grain white rice
Long-grain rice works best because it stays fluffy and separate. Avoid short-grain rice, which turns sticky. - 2 cups low-sodium chicken broth
Broth infuses the rice with savory flavor. Use low-sodium to keep the seasoning balanced. - 1/2 teaspoon kosher salt
Enhances the flavor of the rice. Adjust based on the saltiness of your broth. - 1/4 teaspoon freshly ground black pepper
Adds subtle warmth without overpowering the dish. - 1 tablespoon chopped fresh parsley (optional)
A fresh finishing touch that adds color and brightness.
Note: The ingredient quantities above serve approximately 4 people as a side dish.
Variations
One of the reasons I love this rice pilaf recipe is how easy it is to customize. Here are a few delicious ideas:
- Dairy-free: Replace butter with additional olive oil or a plant-based butter alternative.
- Vegetarian: Swap chicken broth for vegetable broth for the same savory depth.
- Add nuts: Stir in toasted slivered almonds or pine nuts for crunch.
- Extra flavor: Add minced garlic with the onions for a stronger aromatic base.
- Herb boost: Mix in fresh dill, thyme, or cilantro for a different flavor profile.
- Lemon twist: Add a squeeze of fresh lemon juice before serving for brightness.
Cooking Time
Here’s how long this rice pilaf recipe takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 18–20 minutes
- Total Time: About 30 minutes
Equipment You Need
- Medium saucepan with lid – For cooking the rice evenly and trapping steam.
- Wooden spoon – To stir the rice and prevent scratching your pan.
- Measuring cups and spoons – For accurate ingredient measurements.
- Knife and cutting board – To finely chop the onion and herbs.
How to Make Rice Pilaf Recipe?
This rice pilaf recipe is simple but relies on a few key steps for perfect texture and flavor. Follow carefully, and you’ll get light, fluffy rice every time.
Step 1: Sauté the Aromatics
Start by heating the butter and olive oil in a medium saucepan over medium heat. Once the butter melts, add the finely chopped onion and cook until soft and translucent, about 3–4 minutes. Stir occasionally so it softens evenly without browning too much.
Step 2: Toast the Rice
Add the long-grain white rice directly into the pan with the onions. Stir constantly for about 2–3 minutes until the rice becomes lightly golden and smells nutty. This step is essential because toasting the rice helps keep the grains separate and enhances flavor.
Step 3: Add Broth and Seasoning
Carefully pour in the chicken broth, then add salt and black pepper. Stir once to combine everything evenly. Bring the mixture to a gentle boil over medium-high heat, allowing the flavors to start blending together.
Step 4: Simmer and Cover
Once boiling, reduce the heat to low and immediately cover the pan with a tight-fitting lid. Let the rice simmer undisturbed for 15–18 minutes until the liquid is fully absorbed. Avoid lifting the lid too often, as trapped steam is key to perfectly cooked rice.
Step 5: Rest and Fluff
Remove the pan from heat and let it sit covered for about 5 minutes. This resting time allows the moisture to redistribute evenly. Finally, fluff the rice gently with a fork and sprinkle with fresh parsley before serving.
Additional Tips for Making This Recipe Better
After making this rice pilaf recipe many times, I’ve picked up a few helpful tricks:
- I always toast the rice thoroughly because it really makes a difference in flavor and texture.
- I avoid stirring once the rice starts simmering; stirring can make it sticky.
- I let the rice rest after cooking, even if I’m in a hurry. That extra five minutes improves the fluffiness.
- I sometimes warm the broth before adding it so the cooking process stays steady.
- I taste and adjust salt at the end because broths vary in saltiness.
How to Serve Rice Pilaf Recipe?
Rice pilaf is one of the most versatile side dishes you can make. I love serving it alongside roasted chicken, grilled fish, or sautéed vegetables. It also pairs beautifully with beef dishes or Mediterranean-inspired meals.
For a more elegant presentation, spoon the rice into a small bowl and invert it onto a plate for a neat dome shape. Sprinkle extra chopped parsley or toasted nuts on top for color and texture. You can even drizzle a little olive oil or squeeze fresh lemon over it right before serving to brighten the flavors.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: Around 250–280 kcal
- Protein: 4–6 grams
- Carbohydrates: 35–40 grams
- Fat: 10–12 grams
Nutritional values may vary depending on the broth and butter used.
Make Ahead and Storage
This rice pilaf recipe stores beautifully, making it great for meal prep.
Storing
Allow the rice to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Make sure the lid is sealed tightly to maintain freshness.
Freezing
You can freeze rice pilaf in freezer-safe containers or resealable bags for up to 2 months. Flattening the rice in bags helps it freeze and thaw more evenly.
Reheating
To reheat, sprinkle a tablespoon of water over the rice and microwave it covered until warm. You can also reheat it in a saucepan over low heat with a splash of broth to restore moisture.
Why You’ll Love This Recipe?
This rice pilaf recipe is a reliable, flavorful side dish that works for almost any meal. Here’s why I keep making it again and again:
- Easy to prepare
The steps are simple and beginner-friendly, yet the results taste restaurant-quality. - Perfect texture
Toasting the rice and using the right liquid ratio ensures fluffy, separate grains every time. - Highly versatile
You can customize it with herbs, nuts, or different broths to match any cuisine. - Great for meal prep
It stores and reheats beautifully, making it ideal for busy weeks. - Family-friendly flavor
The mild, buttery taste pairs well with almost any main dish.
This rice pilaf recipe proves that simple ingredients can create something truly special. Once you try it, I’m confident it’ll become one of your favorite go-to side dishes too.