Soft and fluffy rice with tons of flavor. This easy rice pilaf will become one of your favorite side dish recipes!
We make rice quite often at our house. While we love the classic white rice, we also love to make rice variations with a little more flavor. This pilaf is one of our go-to’s, as well as cilantro lime rice, fried rice and Mexican rice. All are so yummy and easy!
Rice pilaf has to be hands down one of the best rice recipes out there! It has amazing flavor and is super soft and fluffy. Plus it’s really easy to whip up, so we usually end up making it several times a month.
What is the difference between rice and pilaf?
Regular white rice isn’t typically flavored and is usually cooked with water. Pilaf cooks in chicken broth (and other aromatics like onions and garlic) to create a more flavorful and seasoned dish.
What rice to use for pilaf?
I’d recommend using long grain rice to make pilaf. Both jasmine or basmati rice would work. Long grain holds it’s shape very well after cooking and is great to use when cooking with broths or sauces. I love to use it because it doesn’t clump or get overly fluffy like some of the other variations.
How to make rice pilaf
- SAUTE. In a pot, melt butter over medium-heat. Add in onions and cook until lightly browned, then add in garlic and rice. Cook for 3 minutes, or until the rice has turned golden brown. Stir often, don’t let it burn.
- BOIL. Pour in broth, S&P and bring to a slight boil. Once at a boil, turn heat to low and cover with lid.
- FLUFF. Cook for 15-20 minutes, or until it is tender. Fluff with a fork, then S&P to taste. Serve and enjoy!
What to serve with
It honestly can be served with just about anything, but below are a few of our favorite pairings:
- Parmesan ranch chicken
- Crockpot Italian chicken
- Hawaiian haystacks
- Chicken marsala
- Slow cooker honey chicken
- Oven-baked steak
How long will it last in fridge?
Pilaf will keep in the refrigerator for about 3-4 days. Just make sure to store in an airtight container. You can also freeze it if you have extras. Let cool completely then add to freezer bag and store in the freezer for up to 3 months.
To reheat, I’d recommend adding the leftovers to a saucepan with a couple of tablespoons of chicken broth (so it doesn’t dry out). Then cover with lid and cook on low, stirring occasionally until warm.
Rice Pilaf Recipe
- 2 Tablespoons butter
- 1/4 cup onion , finely chopped
- 1 clove garlic , minced
- 1 cup long grain rice
- 15 ounce can chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a pot, melt the butter over medium heat. Add in onions and cook until lightly browned. Next add in the minced garlic and rice. Cook for 3 minutes, or until the rice has turned golden brown. Stir often, don't let it burn.
- Pour in chicken broth, S&P and bring to a slight boil. Once at a boil, turn the heat to low and cover the pan with a lid.
- Cook for 15-20 minutes, or until rice is tender. Fluff with a fork. S&P to taste and enjoy!