Rice pilaf is a classic side dish made by toasting rice in fat (like butter or oil) before simmering it in a seasoned broth. What makes it special is how each grain cooks up fluffy and separate, not sticky. It’s a simple dish that tastes rich and full of flavor, thanks to the technique used. Rice pilaf can be a tasty base for grilled meats or served on its own with veggies. From weeknight dinners to holiday spreads, this dish works for nearly any occasion. Let’s dive into how you can make the perfect rice pilaf right in your own kitchen.
Quick Facts
Here’s a quick look at what you need to know about this recipe:
| Course | Side Dish |
|---|---|
| Cuisine | Middle Eastern, Mediterranean |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 20 minutes |
| Calories | ~230 per serving |
Equipment Needed
To cook rice pilaf properly, it’s important to have the right tools. Here’s what you’ll need:
- Medium saucepan with lid – This is where the magic happens. A tight-fitting lid helps the rice steam perfectly.
- Wooden spoon or silicone spatula – Great for stirring without scratching your pan.
- Measuring cups and spoons – Precision matters for rice-to-liquid ratio.
- Fine mesh strainer – To rinse the rice and remove excess starch.
- Cutting board and sharp knife – For prepping aromatics like onions or garlic.
- Small bowl – Useful for setting aside measured spices or herbs.
Having these on hand will make your cooking process smooth and stress-free.
Ingredients
Here’s what you’ll need to make classic rice pilaf:
- 1 cup long-grain white rice (like Basmati or Jasmine)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 2 cups chicken or vegetable broth (low-sodium preferred)
- 1 garlic clove, minced (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Follow these simple steps for fluffy, flavorful rice pilaf:
- Rinse the rice under cold water using a mesh strainer until the water runs clear.
- Heat butter or oil in a medium saucepan over medium heat.
- Sauté onion for 2–3 minutes until translucent. Add garlic if using and cook for 30 seconds.
- Add the rice, stir well to coat every grain in fat, and toast for 2–3 minutes.
- Pour in broth, add salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat to low, cover with lid, and simmer for 15 minutes.
- Turn off the heat and let it sit, covered, for another 5 minutes.
- Fluff with a fork, remove bay leaf, and sprinkle with fresh parsley before serving.
Essential Note:
Don’t skip rinsing the rice—this helps prevent the grains from clumping together. Also, avoid stirring the rice while it cooks, or it could turn mushy.
