The Perfect Rice Pilaf Recipe: Easy & Delicious Delight
A foolproof, chef-tested stovetop rice pilaf that yields glossy, separate grains — toasted rice simmered in flavorful stock with aromatics, finished with butter and fresh herbs. Quick to make, endlessly adaptable, and perfect as a side or main component for weeknight dinners and special meals.
Ingredients
- 1 cup long-grain white rice or basmati; rinse well; soak basmati 15–30 minutes if preferred
- 1 3/4 cups low-sodium chicken or vegetable stock warm
- 2 tablespoons unsalted butter divided
- 1 tablespoon neutral oil olive or vegetable
- 1 medium yellow onion finely diced (about 1 cup)
- 2 garlic cloves finely minced
- 1/4 cup finely diced carrots optional — for color & sweetness
- 1 bay leaf optional
- 1/2 teaspoon kosher salt adjust to taste based on stock
- Freshly ground black pepper to taste
- 1/4 cup toasted slivered almonds or toasted pine nuts optional
- 1 tablespoon chopped fresh parsley or dill for finishing
- Zest of 1/2 lemon optional, for brightness
- Optional flavor additions pick one or two: 1/4 teaspoon ground turmeric or a pinch of saffron (bloomed in 2 tbsp warm stock), 1/2 teaspoon cumin seeds, or 1/4 cup dried fruit (apricots/raisins) for a Middle Eastern twist.
Instructions
- Rinse and (optionally) soak: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. If using basmati, soak for 15–30 minutes then drain.
- Prep aromatics: Finely dice the onion, mince the garlic, and dice the carrots (if using). Warm the stock in a small saucepan or microwave. If using saffron, bloom the threads in 2 tablespoons of warm stock and set aside.
- Toast nuts (if using): In a dry skillet over medium heat, toast slivered almonds or pine nuts until fragrant and golden (30–90 seconds). Remove and set aside.
- Heat fat: In a heavy-bottomed saucepan over medium heat, add the oil and 1 tablespoon butter. Swirl to coat.
- Sauté aromatics: Add the diced onion (and carrots if using) with a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 4–6 minutes. Add the garlic and cook 30–45 seconds until fragrant.
- Toast the rice: Add the drained rice to the pan and stir to coat every grain in the fat and aromatics. Toast the rice for 2–4 minutes, stirring frequently, until it smells nutty and the edges turn slightly translucent. If adding whole spices (cumin seeds), add them now to bloom.
- Deglaze (optional): Splash in 2 tablespoons dry white wine if using and let it reduce almost completely — this adds depth.
- Add stock and season: Pour in the warm stock (and saffron + its soaking liquid if using). Add the bay leaf, 1/2 tsp kosher salt (adjust if stock is salty), and a few grinds of black pepper. Bring to a gentle simmer.
- Cover and cook: Reduce heat to low, cover tightly, and simmer undisturbed for 15–18 minutes for long-grain white rice (start checking at 15 minutes). Do not lift the lid repeatedly.
- Rest and finish: Remove from heat and keep covered for 10 minutes to let steam finish the rice. Remove the bay leaf. Add the remaining 1 tablespoon butter, gently fold in toasted nuts (if using), lemon zest, and chopped herbs. Fluff with a fork to separate the grains.
- Serve: Transfer to a warmed serving dish and garnish with additional herbs or nuts as desired.
Notes
- Rinsing rice removes excess surface starch and prevents gumminess. Soaking basmati produces longer, more separate grains.
- Use low-sodium stock so you can control salt; taste and adjust at the end.
- For brown rice, increase liquid to 1 cup rice : 2 1/4 cups stock and cook ~35–45 minutes covered, then rest 10 minutes.
- Instant Pot/pressure cooker adaptation: Sauté aromatics on sauté mode, add rice and 1 1/4 cups stock (1:1.25), seal and cook at high pressure 5 minutes; natural release 10 minutes.
- Make-ahead & storage: Cool to room temperature within 2 hours, refrigerate in an airtight container up to 3 days. Freeze portions up to 2 months.
- Reheating: Add 1–2 tbsp warm stock or water per cup of rice and reheat covered on low (stovetop) for 5–8 minutes or in a 325°F (165°C) oven covered for 15–20 minutes. Microwave in 1-minute bursts, fluffing between.
- Variations: Mediterranean (sun-dried tomatoes, olives, feta), Middle Eastern (saffron, dried fruit, toasted almonds), Mushroom (sautéed cremini + thyme), Herbed Lemon (lots of fresh herbs + lemon juice).
- Troubleshooting: Gummy rice = rinse more and avoid stirring while cooking. Under-cooked = add a few tbsp hot stock, cover, and finish on low for 5 minutes then rest. Burnt bottom = scoop out unburnt rice immediately and don’t scrape the pan.