Rice Pilaf Recipe

Rinse the rice

Place rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until water runs mostly clear (about 30–45 seconds). Drain well. This removes excess starch and prevents clumping.

Measure broth and water. Keep warm in a small saucepan over low heat while you cook the rice so adding warm liquid prevents the rice from seizing up when added to the toasted rice.

Sauté aromatics

Heat a medium saucepan or large skillet with a tight-fitting lid over medium heat. Add butter and olive oil. When butter is melted and foam subsides (about 1 minute), add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables are softened, about 4–5 minutes.

Add minced garlic and cook until fragrant, about 30 seconds, taking care not to brown the garlic.

Toast orzo (if using) and rice

Add the orzo (if using) to the pan and stir constantly until it is golden brown, about 2 minutes. Add the drained rice and continue toasting, stirring, until the rice becomes slightly translucent at the edges and a faint nutty aroma develops, about 2–3 minutes. Toasting deepens flavor and helps keep separate grains.

Stir in thyme, bay leaf, salt, and pepper, coating the rice and aromatics for about 20 seconds.

Add warm liquid

Pour in the warm broth and the 1/4 cup water, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the surface barely simmers. Cover tightly with a lid and cook undisturbed for 15 minutes.

Rest and fluff

After 15 minutes, turn off the heat but leave the lid on. Let the rice rest, covered, for 8–10 minutes. This finishing steam ensures even texture. Remove the bay leaf.

Remove the lid and, using a fork, gently fluff the rice to separate the grains.

Stir in the optional finishing butter (1 tbs) until melted for a glossy finish, then fold in the chopped parsley and lemon zest, adjusting salt and pepper to taste.

Serve warm as a side dish or base for proteins. Yields fluffy, separate grains with a savory aromatic profile.