This is an easy rice pilaf recipe that takes no longer and 25-30 minutes and it is packed with flavor!
What is rice pilaf?
Rice Pilaf is commonly cooked in chicken broth or wine for more flavor than just water and it pairs deliciously with protein such as steak bites or Greek yogurt baked chicken.
Rice pilaf also involves aromatics such as onion, garlic, fennel or carrots. In this recipe I show you how to make it with onion, garlic and butter over medium high heat.
Clearly rice pilaf does not have to be a boring or bland side dish that many people typically think it is. This rice pilaf is fluffy, fragrant and much more than your standard white rice.
This recipe for rice pilaf is prepared in a sauté pan (or you can use a saucepan) on the stove top, but you can also make baked rice pilaf by placing it in a covered casserole dish and baking in the oven.
I prefer basmati white rice or jasmine rice. Through research the best choice is long grain white rice. The individual grains are long and slender, and they contain a type of starch that is more apt to let the grains stay separate and fluffy as they cook.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Toast the rice in the butter, onion and vermicelli until each grain is well coated and translucent. Rinse the rice before you begin! This will rid the rice of outer starch and give you nicely separated grains in the final dish. If you don’t have vermicelli, break up angel hair pasta into small pieces! I do this all the time and it works perfectly. Use less liquid than usual and simmer gently: The rice to broth/water ratio for rice pilaf is different than what the bag may say. Use aromatics for a more in depth flavor: Onion, garlic, fennel or carrots are common. In this recipe I show you how to make it with onion, garlic and butter. Cooking time: Before you put the lid on, give the rice only one quick stir after you bring it to a simmer. Cook it covered on low heat for 15-20 minutes. Let it rest for another 10 minutes and then fluff with your fork! Orzo pasta is sometimes used in place of vermicelli. I love the rice and orzo combination and it helps give the pilaf extra texture as well.
