This easy rice pilaf is a flavorful homemade side dish made with toasted rice, vegetables, and broth. It’s simple, dependable, and far better than any boxed mix!
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Before You Get Started
- Toasting the rice before adding liquid is the secret to classic rice pilaf flavor.
- Use long-grain white rice for the best texture. Do not substitute instant rice or brown rice.
- A good-quality broth makes a big difference since the rice absorbs all of that flavor as it cooks.
How to Make Rice Pilaf
If you’ve only had rice pilaf from a box, you’re in for a treat! This homemade rice pilaf has a richer flavor, a better texture, and comes together with simple ingredients you probably already have in your kitchen. Here’s how to do it:
Step 1: Toast the Rice
Melt the butter in a large skillet with a lid or a Dutch oven over medium heat. Add the uncooked rice and cook, stirring frequently, until lightly toasted and fragrant, about 2-3 minutes.
Don’t skip this step. Toasting the rice adds the signature nutty flavor that makes rice pilaf different from plain steamed rice.
Step 2: Cook the Vegetables
Add the onion, celery, and carrot. Continue cooking until the vegetables begin to soften, about 4 minutes. Season with salt and pepper to taste.
⇢ Dice the vegetables finely so they blend into the rice instead of overwhelming it.
Step 3: Add the Broth and Simmer
Pour in the broth and add the bay leaf. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and cook for 16-20 minutes, or until the liquid is absorbed and the rice is tender.
Resist the urge to lift the lid while the rice cooks. Trapped steam helps the rice cook evenly and stay fluffy.
Step 4: Fluff and Finish
Remove the pan from the heat. Discard the bay leaf and fluff the rice with a fork.
Stir in the fresh parsley and toasted almonds just before serving.
Serve It Alongside:
Storage and Make-Ahead Tips
Rice pilaf is a great make-ahead side dish because it reheats beautifully.
Make Ahead: Prepare the rice pilaf up to 2 days in advance and store it covered in the refrigerator.
Refrigerator: Store leftovers in an airtight container for 4-5 days.
Freezer: Freeze in an airtight container for up to 3 months.
Reheating: Add a splash of broth or water before reheating in the microwave or on the stovetop to keep the rice moist and fluffy.
Frequently Asked Questions
What is rice pilaf?
Rice pilaf is a rice dish made by first toasting the rice and then simmering it in broth with aromatics for extra flavor.
Why is my rice pilaf mushy?
Too much liquid or overcooking are the most common causes. Measure carefully and avoid lifting the lid while the rice cooks.
Can I make rice pilaf vegetarian?
Yes. Simply substitute vegetable broth for the chicken broth.
Can I use jasmine or basmati rice?
Yes. Both are long-grain rice varieties and work well in this recipe.
What else can I add to rice pilaf?
There are so many possible variations! For instance, stir in frozen peas or corn at the end of cooking. Add sautéed mushrooms with the onions, celery, and carrots. Swap the almonds for pecans, pistachios, or walnuts. Add dried cranberries, apricots, or golden raisins for a touch of sweetness. Use rosemary, thyme, basil, oregano, or chives in place of the parsley.
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Watch How to Make It
Rice Pilaf
Ingredients
- 1 tablespoon salted butter
- ½ cup finely diced onion
- ½ cup finely diced celery
- ¼ cup finely diced carrot
- 2 cups chicken broth (or sub with vegetable broth)
- 1 bay leaf
- 1 cup uncooked long-grain white rice
- ¼ cup chopped fresh parsley
- ¼ cup sliced almonds, toasted
- Kosher salt and pepper, to taste
Instructions
- Melt the butter in a large skillet (that has a lid) or Dutch oven over medium heat. Add the rice and cook, stirring regularly, until the rice is lightly toasted, about 2-3 minutes.
- Add the onion, celery and carrot; cook, stirring regularly, until the vegetables start to soften, about 4 minutes.
- Add salt and pepper, to taste. If you’re using salted chicken broth, you probably won’t need too much extra salt. If you’re using low-sodium or homemade unsalted broth, you may need up to ½ – ¾ teaspoon of salt (or more to taste).
- Add the broth to the skillet with the rice and vegetables. Add the bay leaf; bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the rice simmer for 16-20 minutes.
- Once the liquid has been absorbed and the rice is tender, turn off the heat, discard the bay leaf, fluff the rice with a fork, and stir in the fresh parsley and toasted almonds.
Notes
- Use long-grain white rice for the best texture.
- Do not substitute instant rice or brown rice.
- Jasmine or basmati rice can work with minor cooking-time adjustments.
- Toast the rice before adding liquid for maximum flavor.
- Use vegetable broth for a vegetarian version.
- Stir frozen peas or corn into the rice during the final few minutes of cooking.
- Add fresh lemon zest for a bright citrus flavor.
- Substitute pecans, walnuts, or pistachios for the almonds.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze cooked rice pilaf for up to 3 months.
Nutrition
Originally published in April, 2021, this post was updated in July, 2026.
Haven’t made it yet, but sounds mmm, mmm, good! Needed a good pilaf recipe! Thanks
Hope you enjoy it, Suzanne!