I perfected a foolproof Rice Pilaf Recipe that uses a simple technique to turn pantry staples into a reliable weeknight side with minimal fuss.

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I kept putting off writing about this but I can’t stop thinking about how simple long grain white rice and a little unsalted butter turned a boring side into something I actually crave. It’s not flashy, there’s no crazy ingredient, yet every spoonful has layers you want to figure out.

I tried it on a weeknight and felt like I found a secret that belonged in my regular rotation, not just for guests. You might roll your eyes, but give it a taste and you’ll be curious why you waited so long.

Best Rice Pilaf

Ingredients

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Long grain white rice: Main carbohydrate, light texture, mild flavor, absorbs aromas, not much fiber
Unsalted butter: Adds richness and mouthfeel, saturated fats, gives savory nutty flavor when toasted
Olive oil: Heart healthy fats, it’s fruity notes, helps sauté, lighter than butter sometimes
Yellow onion: Provides sweet and savory base, some fiber, caramelizes to deepen flavor
Garlic: Pungent aromatic, small amounts add depth and savory umami, healthful compounds
Chicken or vegetable broth: Liquid seasoning, adds salt and umami, boosts flavor without extra fat
Slivered almonds: Crunch, nutty protein and healthy fats, toasty topping, adds texture contrast
Lemon juice: Bright acid, wakes flavors, gives gentle tang, balances richness

Ingredient Quantities

1 1/2 cups long grain white rice

3 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion

2 garlic cloves

3 cups low sodium chicken broth or vegetable broth

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 bay leaf (optional)

2 tablespoons fresh parsley (optional)

1/4 cup slivered almonds (optional)

1 tablespoon lemon juice (optional)

Pinch saffron threads or 1/4 teaspoon ground turmeric (optional)

How to Make this

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1. Rinse 1 1/2 cups long grain white rice under cold water until the water runs clear, drain well — this removes surface starch so the grains stay separate.

2. Warm 3 cups low sodium chicken or vegetable broth in a small pot or microwave; if using saffron, crumble the pinch into 2 tablespoons hot broth to bloom it, or stir in 1/4 teaspoon ground turmeric so it dissolves.

3. In a medium heavy-bottomed saucepan over medium heat melt 3 tablespoons unsalted butter with 1 tablespoon olive oil. Add 1 medium yellow onion, finely chopped, and cook until soft and translucent, about 4 to 5 minutes.

4. Add 2 minced garlic cloves and cook 30 to 45 seconds until fragrant, then immediately add the drained rice and stir to coat the grains with butter and oil. Toast the rice, stirring, 2 to 3 minutes until the edges look slightly translucent.

5. Pour in the hot broth (including the saffron or turmeric liquid if used), add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 bay leaf if you like. Bring the pot to a gentle boil.

6. Reduce heat to the lowest simmer, cover tightly, and cook undisturbed for 15 to 18 minutes until the liquid is absorbed and the rice is tender. Use a tight lid and try not to lift it while cooking.

7. Turn off the heat and let the rice rest, covered, for 10 minutes so it steams and finishes cooking. If, after cooking, the grains are still a bit hard, add 2 to 3 tablespoons hot water, cover and give it another 2 to 4 minutes.

8. While the rice rests, toast 1/4 cup slivered almonds in a small dry skillet over medium heat, stirring, until golden and aromatic, then set aside. Chop 2 tablespoons fresh parsley.

9. Remove and discard the bay leaf, gently fluff the rice with a fork, then stir in 1 tablespoon lemon juice if using, the toasted almonds, chopped parsley, and a little extra butter if you want it richer. Taste and adjust salt and pepper, serve warm.

Equipment Needed

1. Fine mesh sieve or colander to rinse and drain the rice
2. Measuring cups and spoons (1 1/2 cup, 3 cups, tablespoons, teaspoons)
3. Medium heavy bottomed saucepan with a tight fitting lid for cooking the rice
4. Small pot or microwave safe bowl to warm the broth (and a small bowl to bloom saffron if using)
5. Wooden spoon or silicone spatula for stirring and toasting the rice
6. Small dry skillet to toast the slivered almonds
7. Chef’s knife and cutting board for chopping the onion and parsley
8. Fork for fluffing the finished rice and for tasting
9. Oven mitts or potholders to safely handle hot pans

FAQ

Q: Do I need to rinse the rice first? A: Yes, rinse under cold water until it runs clear if you want light fluffy grains. Rinsing removes surface starch that makes rice gummy. If you like stickier rice, skip rinsing.

Q: Why do we toast the rice in butter and oil? A: Toasting gives a nutty flavor and helps each grain stay separate. Cook the rice 2 to 3 minutes in the hot butter and oil with the onion before adding broth, youll smell the difference.

Q: What’s the exact cook time and liquid ratio for this recipe? A: Use a 2 to 1 ratio: 3 cups broth for 1 1/2 cups long grain white rice. Bring to a boil, cover, reduce to a low simmer and cook 18 to 20 minutes. Turn off heat and let rest, covered, 10 minutes. Then fluff with a fork.

Q: Can I swap ingredients or make it vegetarian? A: Sure. Use vegetable broth to keep it vegetarian. Add saffron or turmeric for color, toss in toasted slivered almonds, parsley and a squeeze of lemon at the end for brightness. For brown rice youll need more liquid and longer cook time.

Q: How do I keep the pilaf from getting mushy? A: Don’t lift the lid while it cooks, use the right liquid amount, and keep the simmer low. Let it rest after cooking so excess steam evens out. Fluff gently with a fork, dont stir aggressively.

Q: How do I store and reheat leftovers? A: Cool quickly, store in an airtight container in the fridge for 3 to 4 days. Reheat in a pan with a splash of broth or water over low heat, covered, until warmed thru. You can also freeze portions for up to 3 months.

Perfect Rice Pilaf Recipe Substitutions and Variations

Long grain white rice: swap for basmati or jasmine for a very similar light texture, use the same 1.5 cups rice to 3 cups broth ratio and same method. If you want brown rice instead you’ll need about 3 3/4 cups broth and 35-40 min simmer, then rest 10 min.
Butter + olive oil: for dairy free use 4 tbsp olive oil or coconut oil, or use ghee for a richer nutty note. Use the same total fat amount (3 tbsp butter + 1 tbsp oil = 4 tbsp) so the pilaf stays moist.
Chicken broth: swap with vegetable broth to keep it vegetarian, or water plus 1-2 tsp bouillon or stock concentrate (taste and cut salt if needed). Mushroom or mixed-vegetable stock adds extra umami.
Saffron (or turmeric): if you don’t have saffron use 1/4 tsp ground turmeric for color, or a pinch of smoked paprika for warm aroma. Safflower can mimic the color but not the floral saffron flavor.

Pro Tips

– Rinse and let drain really well, then toast the wet-but-not-soggy grains a little longer than the recipe says. It gives a nuttier flavor and helps keep the grains separate, just dont skip the draining or you’ll get gluey rice.

– Always pour in hot broth, not cold, and bloom saffron in a couple tablespoons of that hot liquid first if you have it. Hot liquid keeps the pot from dropping temp so the rice cooks evenly, and saffron needs that heat to wake up.

– Keep the heat at the lowest simmer and do not lift the lid while it cooks. Let it rest covered for the full 10 minutes afterwards, if it seems a bit underdone add 2 to 3 tablespoons hot water, cover and wait a few more minutes.

– Toast the slivered almonds in a dry pan right before serving and add them last with a squeeze of lemon and a bit more butter if you want richer rice. The contrast of crunchy warm nuts and bright lemon makes a simple rice feel fancy.