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 until the water runs mostly clear (about 30–60 seconds). Drain well. This removes excess starch and keeps the pilaf fluffy.

Measure liquids

Combine 3 cups chicken broth and 1/2 cup water (total 3 1/2 cups) and have them warm or at room temperature. Warming the liquid helps the rice cook evenly.

Heat a 3- to 4-quart saucepan over medium heat. Add 3 tbs unsalted butter and 1 tbs olive oil. When butter is melted and foam subsides (about 1 minute), add the finely diced 1/2 cup onion, 1/2 cup carrot, and 1/4 cup celery. Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 4–5 minutes.

Add 2 tsp minced garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat slightly if garlic browns too quickly.

Add the drained rice to the pan with the aromatics. Stir to coat the grains with butter and oil. Toast the rice, stirring frequently, for 2–3 minutes until some grains turn opaque and take on a light golden edge — this develops flavor and separates the grains.

Stir in 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried thyme, and 1 bay leaf, distributing evenly through the rice.

Carefully pour the warm broth-and-water mixture into the pan (it may steam). Stir once to combine and bring the liquid to a gentle simmer over medium-high heat.

Once simmering, reduce heat to low so the surface of the liquid is barely moving. Cover the pan with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

After 15 minutes, remove the pan from heat but keep it covered. Let rice steam in the closed pot for an additional 8–10 minutes to finish cooking gently and absorb any remaining moisture.

Remove lid and discard the bay leaf. Fluff the rice gently with a fork to separate the grains.

Gently fold in 2 tbs chopped fresh parsley for brightness. If using optional add-ins, fold in 1/2 cup thawed peas and/or 2 tbs toasted slivered almonds now. Taste and adjust seasoning with additional salt (up to 1/4 tsp) and pepper as desired.

Transfer the pilaf to a serving bowl or serve directly from the pan. Garnish with a little extra chopped parsley and a few toasted almonds if desired.