Rice Pilaf Recipe

Rinse the rice

Place the 1.5 cups of long-grain rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs clear (about 30–45 seconds). Drain well. This removes excess surface starch and helps keep the grains separate.

Toast aromatics

Heat a medium saucepan over medium heat. Add 2 tbs unsalted butter and 1 tbs olive oil. When the butter melts and foam subsides, add 1/2 cup finely diced onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds, until fragrant, taking care not to brown.

Toast the rice

Add the drained rice to the saucepan with the aromatics. Stir to coat each grain with butter/oil. Cook, stirring frequently, for 2–3 minutes until the rice becomes slightly translucent at the edges and has a faint nutty aroma. This toasting step helps keep grains separate and builds flavor.

Add liquid and simmer

Carefully pour in 3 cups low-sodium chicken (or vegetable) broth. Add 1 bay leaf, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir once to combine and bring the mixture to a gentle boil over medium-high heat.

Cover and cook

Once boiling, reduce heat to low so the liquid simmers very gently. Cover the saucepan with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time to ensure even steam cooking.

Rest the rice

After 15 minutes, remove the pan from the heat but keep it covered. Let the rice steam and rest for 10 minutes. This resting step finishes cooking the rice evenly and prevents a gummy texture.

Fluff and finish

Remove the lid and discard the bay leaf. Add 2 tbs chopped fresh parsley and 1 tsp lemon zest (if using). Using a fork, gently fluff the rice by cutting down and lifting to separate the grains. Taste and adjust seasoning if needed, adding a pinch more salt or pepper to taste.

Serve warm as a side dish. Rice pilaf pairs well with roasted or grilled proteins and saucy main dishes.