Rice Pilaf is a timeless side dish that transforms ordinary rice into something aromatic, fluffy, and bursting with flavor. With just a few pantry staples, you can create a dish that pairs perfectly with chicken, fish, or vegetarian meals. This Rice Pilaf recipe is simple, foolproof, and ideal for busy weeknights or special gatherings. Save this one to your board—it’s a recipe you’ll make again and again.
Why You’ll Love This Recipe
- Fluffy texture that never clumps together
- Full of flavor from broth, herbs, and light seasoning
- Easy to customize with vegetables, nuts, or dried fruit
- A versatile side dish that works year-round
Ingredients
- 2 cups long-grain white rice (basmati or jasmine recommended)
- 3 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt (adjust depending on broth)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or oregano
- 1 bay leaf
- 1/4 cup fresh parsley, chopped (for garnish)
Optional add-ins: 1/4 cup slivered almonds, golden raisins, or peas.
Step-by-Step Instructions
- Rinse rice under cold water until water runs clear; drain well.
- In a large skillet or saucepan, heat butter or olive oil over medium heat.
- Sauté onions until translucent, then add garlic and cook for 1 minute.
- Stir in rice and cook for 2–3 minutes until lightly toasted.
- Pour in broth, add salt, pepper, thyme, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover tightly and simmer for 18–20 minutes.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff rice with a fork, discard bay leaf, and garnish with parsley before serving.
Tips & Variations
- Swap butter for olive oil to make it dairy-free.
- Add sautéed mushrooms or bell peppers for more vegetables.
- Mix in almonds or pistachios for crunch.
- Use golden raisins or dried cranberries for a sweet contrast.
- Make it a full meal by adding shredded chicken or chickpeas.
Storage & Freezer Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat with a splash of broth or water to keep it moist.
- Freeze cooled rice pilaf in freezer-safe bags for up to 2 months.
Serving & Pairing Ideas
- Pair with roasted chicken or grilled salmon.
- Serve alongside Mediterranean dishes like kebabs or falafel.
- Use as a base for curries or stews.
- Add to lunch bowls with roasted vegetables and tahini sauce.
Frequently Asked Questions
What’s the difference between rice pilaf and plain rice?
Rice pilaf is sautéed with aromatics like onion and garlic, then simmered in broth with herbs, which gives it more depth of flavor compared to plain steamed rice.
Can I make rice pilaf in advance?
Yes! Rice pilaf reheats beautifully. Just fluff it again after warming and add a splash of broth if it feels dry.
Can I make this recipe gluten-free?
Absolutely. Just ensure your broth is certified gluten-free. Rice itself is naturally gluten-free.
Which rice is best for pilaf?
Long-grain varieties like basmati or jasmine work best because they cook up fluffy and separate, not sticky.
Ready to Make It?
This Rice Pilaf recipe is a classic that belongs in every kitchen. With its fluffy texture and savory flavor, it’s the perfect side dish to complement any meal. Pin it now and give it a try tonight—you’ll love how easy and delicious it is.
You Might Also Like
- Garlic Parmesan Sweet Potato Wedges – Crispy, golden, and full of flavor.
- Lentil Soup – A comforting bowl of protein-packed goodness.
- Creamy Pumpkin Pasta – Rich, seasonal, and perfect for fall dinners.
- Cheesy Baked Ziti with Spinach and Mushrooms – A hearty pasta bake for cozy nights.
Rice Pilaf
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Rice Pilaf is fluffy, flavorful, and infused with aromatic herbs. A versatile side dish perfect for pairing with chicken, fish, or vegetarian meals.
Ingredients
2 cups long-grain white rice (basmati or jasmine)
3 tablespoons butter or olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or oregano
1 bay leaf
1/4 cup fresh parsley, chopped
Instructions
1. Rinse rice under cold water until water runs clear; drain well.
2. Heat butter or olive oil in a large skillet or saucepan over medium heat.
3. Sauté onions until translucent, then add garlic and cook for 1 minute.
4. Stir in rice and cook for 2–3 minutes until lightly toasted.
5. Add broth, salt, pepper, thyme, and bay leaf; stir to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
7. Remove from heat, keep covered, and let rest 5 minutes.
8. Fluff with a fork, discard bay leaf, and garnish with parsley.
Notes
Optional add-ins: slivered almonds, golden raisins, or peas.
Swap butter for olive oil to make it dairy-free.
Reheat with a splash of broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg