Rice Pilaf
Rice Pilaf recipe with step-by-step instructions, cooking tips, and ingredient variations. Learn how to make fluffy, flavorful pilaf using broth, spices, and long-grain rice
Ingredients
- 1 ½ cups long-grain rice (basmati works well)
- 3 tablespoons butter or oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced (optional)
- 3 cups chicken or vegetable broth (or water)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 bay leaf (optional)
- ¼ cup toasted nuts (almonds, cashews, or pistachios) – optional
- 2 tablespoons raisins – optional
- Fresh parsley, chopped (for garnish)
Instructions
Rinse The Rice:
- Rinse rice under cold water until the water runs clear. Drain and set aside.
Sauté The Onion:
- In a saucepan, heat butter or oil over medium heat.
- Add onion and cook until soft and lightly golden (about 4–5 minutes).
- Add garlic and cook for 1 more minute.
Toast The Rice:
- Add the rinsed rice to the pot and stir for about 2 minutes.
- This helps coat the grains and gives a nutty flavor.
Add Broth & Seasoning:
- Pour in the broth or water, add salt, pepper, and bay leaf.
- Stir once, then bring to a gentle boil.
Simmer:
- Reduce heat to low, cover the pot, and cook for 15–18 minutes
- or until liquid is absorbed and rice is tender.
Rest:
- Turn off heat and let the rice sit covered for 5 minutes.
Fluff & Garnish:
- Remove bay leaf. Fluff rice with a fork.
- Stir in toasted nuts and raisins if using.
- Top with fresh parsley.