Soft and fluffy rice with tons of flavor. This easy rice pilaf will become one of your favorite side dish recipes!
Flavorful Fluffy Rice
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.
Say no more to box rice mixes with extra preservatives and sodium. This easy rice pilaf is made totally from scratch, which means you can control what goes into it. You only need a handful of ingredients to get started and it’s seriously just as simple as making the boxed rice.
Whether you’re pairing it with steak, chicken, fish or pork, you can’t go wrong. This delicious side dish goes with just about anything. It’s definitely a family favorite and is on rotation quite often at our house!
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 recommend using long grain rice to make pilaf. Both jasmine or basmati will 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.
Cooking Tips
- Rinse beforehand. Before cooking, use a fine mesh strainer to rinse the rice with cold water until the water runs clear. This removes extra starch so that the rice isn’t too sticky once cooked.
- Toast in pan. Before covering the pan with the lid, toast the rice in the pan with the butter and spices until it turns a nice golden color. This helps enhance both the flavor and texture. Just keep stirring so that it doesn’t burn!
- No peaking. After the lid goes on, there’s absolutely no peaking! The goal is to keep the steam trapped so that the rice gets tender and doesn’t stick to the bottom of the pan.
- Fluff with fork. After it has cooked, don’t forget to gently fluff the rice with a fork to help evaporate any excess moisture and break up any lumps.
Extras to Add In
Although this dish is definitely not lacking in flavor, there are plenty of simple ways to enhance the taste and texture even more.
- Veggies: Sneak in extra vegetables when sautéing the onions. A few delicious options would be chopped bell pepper, celery, carrots, mushrooms and peas.
- Almonds. Mixing in sliced almonds is a great way to add some crunch to this dish. I’d recommend toasting the almonds first for even more flavor.
- Chicken. Turn this side into a main meal by mixing in some cooked rotisserie chicken right before serving. It’s an easier take on the classic chicken and rice!
- Garlic herb butter. The addition of fresh herbs like rosemary or thyme to your butter is an easy and delicious way to boost the flavor up a notch.
How Long Will it Last in the 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.
Main Dishes to Serve With:
- Parmesan Ranch Chicken
- Crockpot Italian Chicken
- Hawaiian Haystacks
- Chicken Marsala
- Roasted Pork Tenderloin
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Rice Pilaf
Ingredients
- 2 Tablespoons butter
- ¼ cup onion , finely chopped
- 1 clove garlic , minced
- 1 cup long grain rice
- 15 ounce can chicken broth , or vegetable broth
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
Instructions
- 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!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Love the tip to toast the rice in the pan first, such a great and easy side dish!
This recipe is so good. I find myself adding it as a side dish to many of my meals!
I’m so glad you love it! :)
I love making rice pilaf and this recipe is one of my favorites!!
This looks to die for. Rice is a great item to have for any meal.
One of our favorite side dishes. Yum
The best rice pilaf ever – so easy and so much flavor!
So glad you enjoyed it!
This is so easy, and it goes with just about anything!
this rice pilaf is super yummy!
This is absolutely amazing! Really easy and so flavorful!
One of my favorite sides! I love to make a big batch of rice pilaf to use throughout the week!
I made this AMAZING rice tonight!! I seriously want to make another pan and hide in a closet and eat it all! HAHAHA! (I will refrain though) My daughter who is not a lover of rice said it was good and my husband scraped the pan clean and piled all the leftovers on his plate (huge compliment!). This will be my new “go-to” side when I want rice! The only thing I did differently was I used 1/4 cup of butter because I buy the “half sticks” and it was just easier to throw the entire thing in the pan and not measure a little more from another stick. Then I didn’t use the onion because my family does not like the texture of cooked onion. Instead I just seasoned with onion powder. Then when I added the rice, I let it sauté in the butter for a minute or two before adding the chicken stock. I did need a little extra chicken stock at the end to finish it off. Perfect!
I’m so glad you enjoyed the rice Deborah! Thanks so much for your sweet comment. Xo. :)
I’ll have to try this. My kids LOOOVE the Near East Rice Pilaf, and I’ve been wishing I could find a recipe to make it from scratch. I’ll have to give this a try!
Thanks for commenting! :D My kids love it too!! It’s so good! This is an easy recipe, give it a try.
I think Rice Pilaf is my most favorite side dish over potatoes. I love using the Thai Jasmine long grain rice! Thank you for sharing this yummy recipe! And hope you start feeling better! (=
ooo me too! the thai jasmine long grain rice makes all the difference. oh and the butter. ;)
This looks great. I hope you are feeling better soon.
Thanks Kim! Much better. Hope you have a nice weekend!