Name: Rice Pilaf
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Middle Eastern / Mediterranean
Ingredients: 2 cups white basmati rice; 4 tbsp unsalted butter, ghee, or oil; 1 small yellow onion, finely chopped; 4 garlic cloves, finely chopped; 2 tsp kosher salt (Diamond Crystal preferred); ½ tsp onion powder; ½ tsp garlic powder; ½ tsp black pepper; ¼ tsp smoked or sweet paprika; 3½ cups chicken or vegetable broth (or water); ½ cup chopped parsley

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Rice pilaf is a fragrant, fluffy, and buttery rice dish that offers pure comfort. By toasting the rice grains in butter before cooking them in broth, the dish develops a lovely nutty flavor and prevents clumping. This simple version includes sautéed onion and garlic, a blend of spices, and fresh parsley, making it a versatile side that pairs beautifully with chicken, fish, or vegetables.

Rice Pilaf

Why You’ll Love This Recipe

I love this rice pilaf because it’s both easy and elegant. The process of rinsing and toasting the rice transforms plain grains into a fluffy, flavorful dish that never sticks together. The buttery aroma and subtle spices create a comforting base that I can customize by adding nuts, dried fruit, or vegetables. It’s perfect for weeknight dinners or special occasions, and I appreciate how it complements so many main dishes without overpowering them.

Ingredients

2 cups white basmati rice
4 tablespoons unsalted butter, ghee, or oil of choice
1 small yellow onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons kosher salt (such as Diamond Crystal)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon paprika, smoked or sweet
3½ cups chicken or vegetable broth or water
½ cup chopped parsley

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Rinse the rice in a fine-meshed sieve under cold water to remove excess starch. This step is key to making the rice fluffy and preventing clumping. Let it drain thoroughly.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until softened (about 7 minutes). Lower the heat to medium-low, then add the garlic and cook until fragrant, about 2 minutes.
Increase the heat to medium and add the drained rice. Stir frequently to coat the grains in butter and toast them until shiny and nutty-smelling, about 5 minutes. Be careful not to burn the garlic; reduce heat if needed. Stir in salt, onion powder, garlic powder, black pepper, and paprika, and cook for another minute.
Pour in the broth and bring to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and cook for about 15 minutes until the liquid is absorbed. Remove from heat and let the rice steam, still covered, for an additional 10 minutes.
Gently fluff the rice with a slotted spatula, fold in the chopped parsley, and serve.

Servings and Timing

This recipe serves 4 to 6 people. The total time to prepare and cook is approximately 35 minutes, including rinsing, sautéing, cooking, and resting the rice.

Variations

I often experiment with this recipe by adding or swapping ingredients. For example, replacing 1 cup of rice with 1 cup of orzo or broken vermicelli adds a nice texture variation. I also like tossing in toasted nuts like almonds or pistachios, dried fruit such as raisins or chopped apricots, or sautéed vegetables like carrots and peas. For a heartier meal, cooked shrimp or ground meat can be stirred in at the end. The spices can also be adjusted—adding cinnamon or cumin brings a warm, exotic flavor.

Storage/Reheating

I store leftover rice pilaf in an airtight container in the refrigerator for up to 4 days. When reheating, I sprinkle a little water over the rice and cover it to keep it moist, then microwave or gently reheat on the stove until warmed through. For best texture, avoid overcooking during reheating.

FAQs

How do I prevent the rice from sticking or clumping?

I make sure to rinse the rice thoroughly to remove excess starch, and then toast the grains in butter before adding liquid. This technique helps keep the rice fluffy and separate.

Can I use other types of rice for pilaf?

While basmati is my favorite for its aroma and texture, you can try jasmine or long-grain white rice. Keep in mind cooking times and liquid amounts might vary slightly.

What can I substitute for chicken broth?

Vegetable broth works well for a vegetarian option, or you can use water with added seasoning if you prefer a milder flavor.

Can I make this recipe vegan?

Absolutely. Just substitute the butter with olive oil or another plant-based oil, and use vegetable broth.

How do I add vegetables to this pilaf?

I usually add diced carrots or peas about halfway through the cooking process so they steam and soften along with the rice.

Conclusion

This rice pilaf recipe is one of my go-to side dishes because it’s simple, versatile, and flavorful. The buttery, toasted rice with aromatic spices and fresh parsley makes it a comforting yet elegant accompaniment to many meals. Whether I keep it classic or customize it with add-ins, it never fails to satisfy.