Rice Pilaf Recipe

Time35m

Serves4

Make Rice Pilaf Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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.

1
Rinse the Rice
Place the long-grain white rice in a fine mesh strainer and rinse it under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2
Chop Aromatics
Finely chop the medium onion and mince the garlic cloves. Set aside.

3
Sauté Aromatics
In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
4
Toast the Rice
Add the rinsed rice to the saucepan and stir well to coat the rice with the oil and aromatics. Toast the rice for about 2 minutes, stirring frequently.
5
Add Broth and Spices
Pour in the chicken or vegetable broth, and add the bay leaf, salt, and black pepper. Stir to combine.
6
Bring to a Boil
Increase the heat to high and bring the mixture to a boil.
7
Simmer
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
8
Rest the Rice
Remove the saucepan from the heat, keep it covered, and let it rest for 5 minutes. This allows the rice to steam and finish cooking.
9
Fluff and Garnish
After resting, remove the bay leaf and fluff the rice with a fork. If desired, stir in fresh chopped parsley for garnish before serving.