Rice Pilaf – 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 rice pilaf is one of our go-to’s, as well as cilantro lime rice and Mexican rice. All are so yummy and easy!
Homemade rice pilaf
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.
This homemade rice pilaf goes with just about anything. Whether you’re pairing it with steak, chicken, fish or pork, you can’t go wrong! It’s definitely a family favorite and is often on rotation. It makes the perfect side dish. :)
What is the difference between rice and rice pilaf?
Regular white rice isn’t typically flavored and is usually cooked with water. Rice pilaf cooks in chicken broth (and other aromatics like onions and garlic) to create a more flavorful and seasoned rice.
What rice to use for pilaf?
I’d recommend using long grain rice to make rice pilaf. Both jasmine or basmati rice would work. Long grain rice 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 rice variations.
How to make rice pilaf
Scroll down for the printable rice pilaf recipe.
- Cook butter, onions, garlic and rice on medium-heat. 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.
- Add broth, bring to a boil, then cook on low. Pour in broth, S&P and bring to a slight boil. Once at a boil, turn heat to low and cover with lid.
- Cook then fluff with fork. Cook for 15-20 minutes, or until rice is tender. Fluff with a fork, then S&P to taste. Serve and enjoy!
What to serve rice pilaf with?
This easy rice pilaf makes the perfect side dish! 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 rice pilaf last in fridge?
Rice 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 leftover rice 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!
So have you tried rice pilaf? What’s your favorite rice recipe?