This easy rice pilaf is one of the most basic, yet incredibly flavorful recipes I’ve ever made on the stovetop. I often make a simple Instant Pot white rice recipe which is super convenient and easy, but making a homemade rice pilaf recipe has never been so fast, easy, and delicious. This little gem of a recipe came from my aunt and the first time I decided to make it, I paired it with this tender and classic southern pot roast recipe. And let me tell you, it’s the perfect side dish to complete a dinner. A lot of people wonder what type of rice is pilaf. Rice pilaf isn’t rice. It is both a cooking method and the end result of that cooking method. The cooking method involves sautéing long grain rice with some type of aromatics, either garlic, onion, or shallot in either butter or oil. As it becomes slightly toasted, it becomes firmer which prevents that sticky texture most boiled rice recipes produce. Unlike risotto, rice pilaf should be textured, not creamy. Far better than any boxed version, this seasoned rice pilaf is simple to make and goes with just about everything!
🛒 Ingredients You’ll Need
If you’ve ever wondered what is in a rice pilaf recipe, it’s truly the simplest ingredients that you probably already have in your kitchen. A traditional pilaf recipe is made with rice, onion, garlic, butter, chicken broth, and parsley. Using long-grain white rice works best when making pilaf. My base recipe differs just a little. I start by sautéing long grain white rice in butter and finely chopped onion. I then add chicken broth to provide a savory flavor. For seasonings, I keep it super simple and use bay leaves and Tabasco sauce. If you’ve never made rice pilaf with a small dash of Tabasco, it provides a hint of very mild chipotle spice that puts the flavor meter over the top! It’s the perfect seasoning because when it’s paired with the butter used to sauté and the chicken broth, it enhances the richness in every bite.
🍚 Types Of Rice To Use
Sometimes you will see variations such as brown rice pilaf and rice pilaf with orzo. Using any long grain rice works best when making a pilaf recipe. The reason you want to use a long grain is that it cooks up fluffy and does a great job of preventing stickiness. The most commonly used type is long grain white rice, but you can also use Jasmine or Basmati. Jasmine rice tends to be a bit thicker in texture while Basmati is more firm and can be a bit chewier. You’ll also see variations of this recipe using wild rice. When it’s cooked with long grain rice, it provides more texture to this dish and has more of an earthy taste with a firm texture. It’s almost chewy, but in a very good way. Orzo and brown rice are another great choice. I like using brown because of the nutritional value. Orzo is actually pasta and is a good choice if you want a chewy and tender texture.
📋 Step-By-Step Recipe Instructions
It’s so easy to learn how to make rice pilaf. Place a large skillet on the stovetop over medium-high heat and melt the butter. Expert Tip: You can use unsalted butter, salted butter, or margarine. I prefer using butter over margarine because it’s made with heavy cream as to where margarine is made with oil. The heavy cream base in butter helps with the savory fullness in taste when making this recipe. Once the butter has melted, add the finely chopped onion and sauté for 1-2 minutes. Add the rice and mix it well with the butter and onions, about 2-3 minutes, until you start to see some of the grains become lightly toasted. Expert Tip: This process is called pearling and really helps the morsels stay separated once it is fully cooked. I also find that it helps provide a nice and light toasted flavor. From there, add in the chicken broth, bay leaves, and Tabasco sauce. Stir well and bring the mixture to a boil. Cover the skillet and then reduce the heat to low and cook for 30 minutes until done. You’ll know it’s done when all fluids are gone and you are able to fluff it with a fork. It should not be sticky when serving with a spoon. Allow it to rest uncovered for 3-5 minutes before serving. This is a wonderful recipe to have in your cooking repertoire and it’s quickly going to become one of your favorite side dish recipes!
📖 Variations
There are so many additional ingredients you can add. I use chopped onions in this base recipe but you can substitute a shallot instead. Chopped or minced garlic is also a great addition. Garlic, onion, and shallots are aromatics and they add so much flavor. Adding chopped celery, carrots and peas are also great adds that provide texture and flavor. I also love adding chopped mushrooms. From a seasoning approach, there are so many flavors you can add using a variety of seasoning and spices. Dried oregano and thyme are common dried herbs you will find in a pilaf recipe but adding an Asian, cajun, or Indian seasoning adds a lot of extra flavor. I’ve added saffron to this recipe before and it was amazing. If you want to spruce things up a bit and turn this into a fancier recipe as I did with my wild rice with cranberries made in an Instant Pot, add some dried cranberries or pomegranate seeds. Adding lemon or orange zest provides a refreshing citrus taste. Nuts such as pecans, almonds, macadamions, and cashews are also tasty and add a bit of crunch.
🙋🏼 Frequently Asked Questions
💭 Expert Tips
For best results, rinse and drain the rice in a strainer before adding to the skillet to sauté. This rinsing process removes excess starch which helps prevent it from becoming sticky and becoming mushy.If it still has a bit of a crunch after the 30 minutes of cooking, add a bit more chicken broth and continue to cook covered for 10 more minutes. This allows more steam to finish cooking. This is especially true if you are using wild or brown.Once done, use a fork to fluff before scoping it out with a spoon. This allows air and spacing when fluffing to help with the separation. Keep leftovers stored in a covered container in the refrigerator for up to 4-5 days. Place in the microwave to reheat until warm. You can also freeze this recipe. Once it has cooled, place the rice in a freezer-safe bag or container for up to 3 months. When ready for use, thaw the container in the refrigerator and then warm it on the stovetop or in the microwave.
🍛 More Rice Recipes You’ll Love
I love all kinds of rice to the point where I just can’t get enough! In my house, some variation is served with almost every single dinner. I especially love how this Instant Pot Mexican Rice is made and how it tastes. It’s effortless and done in 15 minutes! And while orzo is really pasta…I love to make this easy orzo pasta salad because it’s full of flavor and pairs so well with so many main dishes.
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