Rice Pilaf Recipe

Rinse rice

Place the rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). Drain well. This removes excess surface starch and helps keep the pilaf fluffy.

If you prefer, soak rinsed rice in cold water for 10 minutes then drain — optional step to further improve texture.

In a medium saucepan with a tight-fitting lid, heat the butter and olive oil over medium heat until the butter melts and begins to foam.

Add the diced onion and carrot. Sauté, stirring occasionally, until the onion is translucent and the carrot has softened, about 4–5 minutes.

Add the minced garlic and cook, stirring, for 30 seconds until fragrant (do not let it brown).

Add the drained rice to the pan. Increase heat to medium-high and cook, stirring constantly, until the rice grains are lightly toasted and opaque, about 2–3 minutes. Toasting develops a nutty flavor and helps separate the grains.

Pour in the chicken broth and the 1/4 cup water. Stir in the bay leaf, salt, black pepper, and dried thyme. Stir once to combine and bring the liquid to a gentle boil over medium-high heat.

Once it reaches a boil, reduce heat to low so the liquid simmers very gently. Cover the saucepan tightly with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

After 15 minutes, remove the pan from the heat and leave it covered for another 8–10 minutes to finish steaming. This off-heat rest lets the rice finish cooking and absorb steam for fluffy texture.

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

Taste and adjust seasoning with additional salt and pepper as needed.

Fold in the toasted slivered almonds and chopped parsley if using. If you like a little extra gloss, stir in 1 teaspoon of butter or 1 teaspoon of olive oil.

Serve warm as a side dish to proteins or vegetables.