The best Rice Pilaf recipe has rice toasted in butter until golden then cooked in chicken broth with seasonings. It pairs perfectly with any main dish and is picky-eater approved!
The easiest upgrade to plain white rice is this Rice pilaf.
The easiest upgrade to plain white rice is this Rice pilaf.It's embarrassing how much this simple rice pilaf recipe has stolen the show at dinner; it's such a basic side dish dish but so GOOD and so dang versatile to serve with basically any main dish. The flavor hits in all the right ways, and it's so comforting. Best of all is I always have what I need to make it; toasted white rice, butter, chicken broth, and a few spices.
If you love this recipe, make sure to try Coconut Rice, Wild Rice Pilaf, Authentic Mexican Rice, or Breakfast Fried Rice.
How to make Rice Pilaf:
Combine: Rinse rice well in a fine mesh strainer. Toast the rice in a saucepan with butter until it's golden. Add onion, garlic, salt, and pepper. Add chicken broth, bring to a boil, cover, reduce heat to a simmer and cook for about 20 minutes (until liquid has absorbed). Remove from heat and let rest, with the lid still on, for 10 minutes.
Serve: Remove lid and gently fluff rice with a fork. Stir in chopped parsley and serve seasoned rice pilaf immediately with any meal like Honey Mustard Chicken, Air Fryer Salmon Bites, Roast Chicken, and Steak Kabobs.
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Recipe
Rice Pilaf
Equipment
Ingredients
- 2 Tablespoons unsalted butter
- 1/2 cup onion (71g), finely chopped
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 1/2 cups long-grain white rice (297g)
- 3 cups low-sodium chicken broth (711g), or vegetable broth
- ¼ cup fresh chopped parsley (15g)
Instructions
- Rinse rice: Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.1 ½ cups long-grain white rice
- Sauté and season: Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.2 Tablespoons unsalted butter, ½ cup onion, 3 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Cook: Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. Don't remove lid during cooking. Cook for 18 minutes. Remove pot from heat and allow to rest, with lid on, for 10 minutes.3 cups low-sodium chicken broth
- Fluff rice with a fork and gently stir in chopped parsley.¼ cup fresh chopped parsley
Notes
Nutrition
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I originally shared this recipe February 2020. Updated October 2022 and May 2025.
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I made this recipe tonight to a company roasted asparagus and salmon fillets, both cooked to perfection in our “air fryer”.
Minor modifications:
–Substituted vegetable broth
–Added thinly sliced celery (2 stalks)
–Added a couple tablespoons of sliced almonds
–Added a pinch of saffron (Do it! It enhanced the flavor amazingly, and I don’t consider myself to be any wiz with spices! )
We love pilaf and you cannot go wrong with basics; onion, garlic and parsley. Thank you for your recipe that is simple and smells amazing !!
This is a great simple side. Followed the recipe as printed and it came out flavorful with good texture. Will definitely make many more times.
Thanks
Easy peasy. Made this to accompany some seared scallops and it was perfect. Saving to make again.
Way too much broth. You only need 2 cups of broth for 1 1/2 cups of rice.
Way too much broth. You only need 2 cups of broth for 1 1/2 cups of rice.
Good recipe. Too much broth. I will reduce by one cup next time.
I felt the recipe made as is, was a little bland. Additionally, the water to rice ratio makes the rice too mushy. The garlic should be added after the onions are softened, as the garlic will cook a lot faster than the onion and you can burn the garlic really easily. Burned garlic is bitter.
The second time I made this recipe, I used a 1/2 Cup less water. I added the garlic after the rice was browned and the onions were softened. I also added finely chopped celery (about 1/4 cup) and sauteed it with the onions. Adding toasted pine nuts or sliced almonds to the recipe also adds a nice flavor and really dresses brings the recipe to a ‘gourmet’ level. At least in my humble opinion. Thank you for sharing your recipe. I look forward to trying out your other recipes.
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