Jul 14 2026
Restaurants›Perseid›Rice Pilaf Recipe

Rice Pilaf Recipe

Inspired by Perseid
Time30m
Serves4

Make Rice Pilaf Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grains

Liquids

Aromatics

Herbs & Spices

Fats

Garnish

Method

Preparation

  1. 1

    Rinse the Rice

    Place the long-grain white rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps the rice remain fluffy.

  2. 2

    Chop the Vegetables

    Finely chop the onion and mince the garlic. Set aside.

Cooking

  1. 3

    Sauté Aromatics

    In a medium-sized saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional 1 minute until fragrant.

  2. 4

    Toast the Rice

    Add the rinsed rice to the saucepan and stir to coat the grains in the oil. Toast the rice for about 2-3 minutes, stirring frequently, until it becomes slightly golden.

  3. 5

    Add Liquids and Spices

    Pour in the chicken broth, then add the bay leaf, salt, black pepper, and cumin. Stir to combine and bring the mixture to a boil.

  4. 6

    Simmer the Rice

    Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15-18 minutes, or until the rice is tender and all the liquid has been absorbed.

  5. 7

    Remove from Heat

    After the rice has cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to steam.

  6. 8

    Fluff and Garnish

    Remove the bay leaf from the rice. Use a fork to fluff the rice gently, then stir in the chopped fresh parsley for garnish.

More from Perseid