This rice pilaf is unlike any you’ve had before. It’s a flavorful side dish with a deep, umami-rich taste. You’ll be obsessed! This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! September is National Rice Month, a special month celebrating the U.S. rice industry, including farmers, producers, and manufacturers. This year marks the 34th Anniversary of National Rice Month! And this mouthwatering pilaf features plenty of U.S.-grown basmati white rice to celebrate!
U.S.-grown rice: I love this recipe with either Basmati or Jasmine rice. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B vitamins, iron, and zinc. Plus, rice is gluten-free and the least allergenic of all grains! Caramelized Onions: Use yellow or sweet onions for the best caramelization. Slowly cooking them until they turn golden brown brings out their natural sweetness, which is key to achieving that signature French onion flavor. Don’t rush the caramelization process. Low and slow is the key to rich, sweet onions, this can take upwards of 45 minutes. Butter: Using butter for sautéing adds richness and depth to the onions, enhancing the overall flavor of the dish. I am also adding into the rice when making the pilaf. Broth: I like using bee broth, I find it adds a deep, rich flavor reminiscent of French onion soup. If you prefer a lighter taste, chicken broth works too. Herbs: Fresh or dried thyme adds an aromatic herbal note that complements the savory onions. You can also add a bay leaf to add depth of flavor while the rice simmers. Gruyère: I add it on top of the rice to mimic the classic French onion soup flavor. It adds a nutty, savory finish. I also like to add mozzarella or parmesan.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Success Tips
Low and Slow: The key to the rich flavor in French onion rice pilaf is properly caramelized onions. Cook them over low to medium heat, stirring frequently, until they turn a deep golden brown. Rushing this step will result in underdeveloped flavors. Trapping Steam: Once you add the broth and bring it to a simmer, cover the pot and reduce the heat to low. Don’t lift the lid while the rice is cooking; this ensures even cooking and prevents the steam from escaping. Broil it: For a cheesy crust, top the pilaf with cheese(s) of choice and briefly broil it in the oven until golden and bubbly.
