A simple, flavorful side dish, this rice pilaf is cooked in one skillet and ready in about 30 minutes. The buttery, savory profile complements a wide range of main dishes and elevates plain rice into something special.
✔️ Quick Recipe Overview
Why this rice pilaf works: It’s simple, adaptable, and reliably fluffy with a satisfying texture. Time: 35 minutes. Equipment: skillet.
This easy rice pilaf is a quick stovetop recipe that transforms plain rice into a seasoned, buttery side. The method is straightforward and produces a textured, non-sticky result that pairs well with many proteins and vegetables.
The recipe I use comes from family and quickly became a go-to side for roasted meats, salmon, shrimp, and pot roast. Unlike risotto, pilaf is meant to be light and separated rather than creamy—the rice is toasted briefly in fat before adding liquid, which helps keep the grains distinct.
ℹ️ Why This Recipe Works
1. Upgrades everyday rice with minimal effort. 2. A flexible base you can customize with herbs, vegetables, nuts, or dried fruit. 3. Uses pantry staples and fits both weeknight dinners and holiday menus.
🛒 Ingredients You’ll Need
A classic pilaf relies on simple ingredients you likely already have: long-grain rice, onion, butter, chicken broth, bay leaves, and a small dash of hot sauce. Long-grain white rice, Jasmine, or Basmati work best because they stay fluffy and separate when cooked.
My version starts by sautéing long-grain rice in butter with finely chopped onion, then cooking it in chicken broth with bay leaves and a touch of Tabasco for a subtle, smoky heat that enhances the buttery flavor.
🍚 Types Of Rice To Use
Long-grain white rice is the standard; Jasmine and Basmati are fine alternatives with slightly different textures. Wild rice adds earthy flavor and chew, while brown rice increases nutrition but needs a longer cooking time. Orzo (a pasta) can be used for a different texture, and mixing in wild rice or nuts gives added complexity.
📋 Step-By-Step Recipe Instructions
How to make pilaf: Heat a large skillet over medium-high and melt the butter. You can use salted or unsalted butter; unsalted gives you more control over final seasoning. Once melted, add the finely chopped onion and sauté 1–2 minutes until softened.
Add the rice and stir for 2–3 minutes so each grain is coated with butter and begins to turn lightly golden—this step, called pearling, helps keep grains separate after cooking and adds a subtle toasted flavor.
Pour in the chicken broth, add bay leaves and Tabasco, stir, and bring to a boil. Cover, reduce heat to low, and simmer for about 30 minutes, until the liquid is absorbed and the rice is tender. Remove the lid and fluff with a fork. Let rest uncovered 3–5 minutes before serving.
📖 Variations
This pilaf is a versatile template. Swap shallots for onions or add garlic, mushrooms, diced carrots, peas, or celery for extra texture and color. Fresh or dried herbs—oregano, thyme, or saffron—change the flavor profile, or try cajun, Indian, or Asian spice blends for a bolder approach. For a festive touch, stir in dried cranberries, pomegranate seeds, citrus zest, or toasted nuts like pecans, almonds, or cashews.
🙋🏼 Frequently Asked Questions
A classic pilaf uses rice sautéed in butter or oil with aromatics (onion, garlic, or shallot), then cooked in broth with herbs and seasonings. The result is fluffy, well-separated grains with savory flavor.
“Pilaf” describes rice cooked with other ingredients—such as vegetables, nuts, fruit, or proteins—often using a toasting step before adding liquid.
Yes. Pilaf can be a low-fat, nutritious side, especially when made with broth and bulked up with vegetables or lean protein. Choosing brown rice increases fiber and nutrients.
💭 Expert Tips
- Rinse and drain rice before cooking to remove excess surface starch and reduce stickiness.
- If rice is still firm after 30 minutes, add a splash more broth and cook covered for an extra 8–10 minutes—especially for brown or wild rice blends.
- Fluff with a fork and let the rice rest a few minutes before serving to allow steam to finish cooking and to separate the grains.
- Store leftovers in a covered container in the refrigerator for 4–5 days. Reheat in the microwave or on the stovetop with a little water or broth.
- Freeze cooled pilaf in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator and reheat gently.
🍛 More Rice Recipes You’ll Love
If you enjoy this pilaf, try other rice dishes—Mexican rice, wild rice with fruit and nuts, ororzo salads—for variety. Rice is a versatile base that pairs well with almost any main course.
Easy Rice Pilaf
Ingredients
- 2 ½ Tablespoons butter, salted or unsalted
- 1 ½ Tablespoons onion, finely chopped
- 1 cup long grain rice, uncooked
- ¼ teaspoon Tabasco sauce
- 1 ½ cups chicken broth
- 2 bay leaves
Instructions
- Melt the butter over medium-high heat in a large skillet.
- Sauté the chopped onion in the butter for 1–2 minutes.
- Add the rice and sauté for 2–3 minutes until well coated and lightly toasted.
- Add the chicken broth, Tabasco sauce, and bay leaves. Bring to a boil.
- Cover, reduce heat to low, and cook for 30 minutes until the liquid is absorbed and the rice is tender.
- Fluff with a fork, let rest 3–5 minutes, then serve.
Notes
- Rinse and drain rice before sautéing to remove surface starch and reduce stickiness.
- If rice remains slightly firm after 30 minutes, add a bit more broth and cook covered for another 8–10 minutes.
- Fluff with a fork to help separate the grains before serving.
- Store leftovers in the refrigerator for 4–5 days; reheat with a splash of water or broth.
- Freeze cooled pilaf for up to 3 months in a freezer-safe container; thaw in the refrigerator before reheating.
Nutrition
Carbohydrates: 19 g |
Protein: 2 g |
Fat: 4 g
Update Notes: This post was originally published in May 2017 and updated with refreshed instructions, photos, FAQs, and tips in February 2022.