Rice Pilaf Recipe

Rice pilaf

1. 1

   Rinse and measure rice

   Place 1.5 cups long-grain white rice in a fine-mesh sieve and rinse under cold running water, stirring with your fingers, until the water runs mostly clear (about 30–60 seconds). Drain well. This removes excess surface starch and helps keep the grains separate.

2. 2

   Toast nuts (optional)

   If using slivered almonds, heat a small dry skillet over medium heat and toast 1/4 cup almonds, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.

3. 3

   Sauté aromatics

   In a medium saucepan with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until the butter foams. Add 1/2 cup finely diced yellow onion and 1/2 cup finely diced carrot (if using). Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

4. 4

   Toast the rice

   Add the drained rice to the pan with the softened aromatics. Stir frequently to coat the rice with the butter/oil and toast the rice lightly until some grains are opaque and have a slightly nutty aroma, about 2–3 minutes. This step helps keep grains separate and develops flavor.

5. 5

   Add liquid and seasonings

   Pour in 3 cups low-sodium chicken or vegetable broth. Add 1 teaspoon salt (adjust to taste), 1/2 teaspoon black pepper, and 1 bay leaf if using. Stir once to combine and bring the mixture to a gentle simmer over medium-high heat.

6. 6

   Simmer covered

   Once the liquid reaches a gentle simmer, reduce heat to low so the pot barely simmers. Cover with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time so steam can cook the rice evenly.

7. 7

   Rest off heat

   After 15 minutes, remove the pot from the heat but keep it covered. Let the rice rest, steam, and finish cooking for an additional 5–10 minutes (total resting time 5–10 minutes). This step ensures the liquid is fully absorbed and the grains finish evenly.

8. 8

   Fluff and finish

   Remove the lid and discard the bay leaf. Using a fork, gently fluff the rice to separate the grains. Stir in 1/2 cup thawed peas and the toasted almonds (if using). If you want brightness, stir in 1 teaspoon lemon zest. Taste and adjust seasoning with additional salt and pepper if needed.

9. 9

   Garnish and serve

   Transfer the pilaf to a serving bowl or keep in the pot. Sprinkle 2 tablespoons chopped fresh parsley over the top. Serve warm as a side dish. Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 4 days.