Description
A fragrant, fluffy, and buttery basmati rice pilaf made by toasting rice in butter with onions, garlic, and spices before simmering in broth, finished with fresh parsley for a versatile and elegant side dish.
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
Instructions
- Rinse rice under cold water in a fine-mesh sieve until water runs clear. Drain thoroughly.
- In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, about 7 minutes. Add garlic and cook until fragrant, 2 minutes.
- Increase heat to medium and stir in rice. Toast, stirring often, until shiny and nutty-smelling, about 5 minutes. Add salt, onion powder, garlic powder, pepper, and paprika; cook 1 more minute.
- Pour in broth, bring to a boil over high heat. Cover, reduce to low, and cook for 15 minutes until liquid is absorbed.
- Remove from heat and let steam, covered, for 10 minutes. Fluff gently, fold in parsley, and serve.
Notes
- Rinsing the rice removes excess starch for fluffier grains.
- To add texture, replace 1 cup rice with 1 cup orzo or vermicelli.
- Enhance flavor with toasted nuts, dried fruit, or sautéed vegetables.
- Make vegan by using olive oil and vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern / Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 2g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
