Fluffy, flavorful and super easy to make. This Rice Pilaf recipe is easily one of my favorite go-to side dishes. Rice Pilaf pairs well with just about any protein, making it a fantastic side dish. This recipe is make-ahead, and meal prep friendly.
Rice Pilaf is such a great side dish, it is easy to make, nutritious and pairs well with so many different proteins. I love making it with dishes that have a gravy or sauce, like this Chicken in a White Wine Cream Sauce recipe and Pork Au Pov, where I can drizzle the sauce over the rice pilaf. It is so good! Of course, Rice pilaf is great without a creamy sauce over it. Especially when cooked in a good quality chicken stock. Cooking the rice in chicken stock gives it so much more flavor than cooking it in water. The onion and garlic also provide the rice with delicious flavor.
When making Rice Pilaf, the best texture and flavor comes from first toasting the rice. Toasting the rice is super simple and only takes about 6 minutes. This gives the rice a lovely nutty flavor that you do not get when you just boil the rice. When the rice is toasted before boiling it, the rice is able to cook more evenly.
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How to Make Rice Pilaf
Rinse the Rice
First rinse the rice 20 minutes before you plan on cooking the rice. Leave it in a mesh strainer to strain and dry while you prep the onions and garlic.
Sauté the Onions
In a large skillet over medium heat add in the olive oil and butter. Add the onions to the pan and sauté until soft, about 4 minutes.
Toast the Rice
Now add the rice to the pan with the onions, spread out into an even layer, and begin toasting the rice. Stir occasionally to prevent burning. Once the rice has started to lightly brown, add in the minced garlic and continue cooking for 1 minute.
Cook the Rice
Pour in the chicken stock, season with salt and pepper. Bring to a boil, cover with a lid, turn the heat to low and cook for 20 minutes. Once the 20 minutes are up, turn the heat off, remove the pan from the burner and let set for 10 minutes before you remove the lid and fluff the rice. Enjoy!
Tips
Toast the rice before cooking it. Toasting the rice gives it great flavor and the best texture.
Allow the rice to sit, covered and off the heat, for 10 minutes before removing the lid. This allows the rice to absorb all the liquid and dry out a bit, creating the best texture.
Vegetables like english peas or carrots can be added to the rice for additional flavor.
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Rice Pilaf
Fluffy, flavorful and easy to make. This Rice Pilaf is my go-to side dish that pairs with any protein. This easy recipe is meal prep and make-ahead friendly.
Ingredients
Instructions
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First rinse the rice at least 20 minutes before you plan on cooking the rice. Leave it in a mesh strainer to strain and dry while you prep the onions and garlic.
-
In a large skillet over medium heat add in the olive oil and butter. Add the onions to the pan and sauté until soft, about 4 minutes.
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Now add the rice to the pan with the onions, spread out into an even layer, and begin toasting the rice. Stir occasionally to prevent burning. Once the rice has started to lightly brown, add in the minced garlic and continue cooking for 1 minute.
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Pour in the chicken stock, season with salt and pepper. Bring to a boil, cover with a lid, turn the heat to low and cook for 20 minutes.
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Once the 20 minutes are up, turn the heat off, remove the pan from the burner and let set for 10 minutes before you remove the lid and fluff the rice. Enjoy!
Easy to make and great flavor! Keeping this one for sure.
Great to hear!