Rice Pilaf Recipe
Make Rice Pilaf Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and aromatics
Liquid and seasoning
Finishing
Method
Rice and aromatics
Rinse and prep rice
Place the rice in a fine-mesh sieve and rinse under cold running water, rubbing between your fingers, until the water runs mostly clear (about 30–60 seconds). Drain well. This removes excess surface starch and prevents clumping.
Sweat the aromatics
In a medium saucepan with a tight-fitting lid, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat until the butter is melted and foam subsides. Add the diced onion and carrot. Cook, stirring occasionally, until the onion is translucent and the carrot softens, about 4–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
Toast the rice
Add the drained rice to the saucepan with the aromatics. Stir continuously for 2–3 minutes so each grain is coated with fat and the rice becomes slightly toasted and glossy. This step improves flavor and helps keep grains separate.
Liquid and seasoning
Add stock and simmer
Pour in 3 cups of room-temperature or warm stock, then add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried thyme or parsley, and the bay leaf if using. Stir once to combine, bring the mixture to a gentle boil over medium-high heat.
Cover and cook gently
As soon as it reaches a boil, reduce heat to the lowest simmer, cover with the lid, and cook undisturbed for 15 minutes. Do not lift the lid during this time so steam cooks the rice evenly.
Rest off heat
After 15 minutes, remove the pan from heat but keep it covered. Let the rice rest for 8–10 minutes; the residual steam will finish cooking and allow the grains to firm up.
Finishing
Fluff and finish
Remove and discard the bay leaf if used. Add 1 tablespoon butter, the chopped parsley, and the lemon zest if using. Using a fork, gently fluff the rice to incorporate the butter and herbs and separate the grains. Taste and adjust seasoning with additional salt or pepper if needed.
Serve
Transfer to a warmed serving bowl and serve hot as a side dish. Stored leftovers: refrigerate in an airtight container for up to 3 days.