Rice pilaf is the perfect side dish ever! An upgrade to your everyday rice with a kiss of warm flavors! Pilaf or pilau is a rice dish, or in some regions, a wheat dish.
The recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. Wikipedia
It’s like rice that puts on a nice dress with some makeups-not much extra work, but the payoff is a side dish that feels just a little bit fancy.
It’s a delicious one-pot wonder that boats of fluffy, toasted rice and orzo cooked with onions and celery in herb-infused chicken stock and is SO easy to whip up!
Rice Pilaf is a holiday-worthy, easy, side dish that goes with practically everything!
It’s wonderfully flavorful, simple, and a million times better than the boxed variety.
I love eating rice; in short, I could live off the rice. From
- Coconut Rice Recipe
- Fried Rice Recipe
- Nigerian Jollof Rice
- Cauliflower Fried Rice
- Coconut Rice Pudding (Sombi)
- Chicken Fried Rice
Rice Pilaf Recipe
This Rice Pilaf recipe is also extremely versatile. You can make it to your taste with different seasonings or add-ins such as carrots, peas, raisins, almonds, etc.
Or spice it up with a pinch of saffron, some spices, or even a strip of orange zest.
No matter how you mix it up, you just can’t fail.
How to Make a Simple Rice Pilaf
- 1 cup long-grain white rice
- One tablespoon extra-virgin olive oil or butter
- ½ medium yellow onion, diced
- 1 ¾ cups chicken broth, vegetable broth, water, or a mix of water and broth
- ½ teaspoon fine salt
- Firstly, rinse the rice: Place the rice in a strainer and rinse it thoroughly under cool water.
- Secondly, cook the onion: Warm the olive oil or butter in the saucepan over medium heat. Then, add the onion and cook until the onion is translucent and soft.
- Thirdly, toast the rice: Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.
- Fourthly, add the broth or water and boil: Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Then, bring it to a boil.
- After that, cover and cook: As soon as the water comes to a boil, reduce the heat to low and cover the pot. Then, cook without lifting the lid for 15 to 18 minutes. Lastly, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.
- Now steam the rice: Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes.
- Finally, fluff and serve: Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve.