Rice Pilaf

Content… What Is It? Pilaf vs. Risotto Recipe Ingredients How to Make It Recipe Variations Make-Ahead Instructions Serving and Storage Instructions What to Serve More Incredibly Simple Rice Recipes to Try Watch How to Make It

What Is Rice Pilaf?

Rice pilaf (pilau or pilav) features rice simmered in a seasoned broth with spices and vegetables (and sometimes meat for a one-pot meal). While you can make pilaf with wheat or other grains, it’s usually a rice dish. The origin seems to be Persia, but did you know that almost every culture has its version? Spain has paella, India has biryani, and East Africa has pilau and jollof rice.

Rice Pilaf vs. Risotto

When I moved to the U.S. years ago, I could hardly believe how little people consume rice (at least where I was). LOL. 😂 Believe me, it was hard for me to adjust to at first because I love all things rice.

1. Risotto. If you haven’t tried making risotto at home, please try it. The creamy, comforting arborio rice slowly simmers in a flavorful chicken stock layered with a smokey, cheesy flavor. A soul-satisfying replacement for your morning porridge.
2. Rice Pilaf. Unlike creamy risotto, pilaf is fluffier. You can make it with a wide variety of rice cooked in a flavorful broth with vegetables, meats, and fruits. A versatile rice pilaf recipe can be sweet or savory and easily customized for any table.

Recipe Ingredients

1. Butter – Toasting the rice in butter delivers amazing flavor. You could use olive oil, but you do need some fat so your rice doesn’t burn.
2. Rice – Long grain rice is my choice for homemade rice pilaf. You’ll get fluffier results, but short and medium grain will work in a pinch.
3. Seasonings – Onion, celery, garlic, thyme, salt, black pepper, Creole seasoning, and bay leaf provide more than just flavor. Did you know the aroma affects up to 80% of our taste experience?
4. Chicken Broth – Add substance and flavor with chicken broth. Of course, beef broth or bouillon is good too. Use what you have on hand.
5. Veggies – Green onions and zucchini add color and deliciousness. They’re optional, but I love them.
6. Parsley is always a perfect garnish, and a friend swears it helps digestion.

How to Make Rice Pilaf

• Toast the Rice – Melt butter in a medium saucepan over medium-high heat. When the butter has melted, add rice and brown, stirring occasionally, for 2-3 minutes. 
• Aromatics – When rice has browned, add onion, garlic, celery, and thyme, and cook for another minute. At least until the onion becomes soft and translucent. 
• Season with salt, pepper, Creole seasoning, and a bay leaf. Cook until fragrant (about 30 seconds), stirring often. 
• Simmer – Add the chicken broth and stir. Bring to a boil, stirring once or twice. Reduce heat to low, cover saucepan, and simmer until rice is tender and the liquid absorbs (15-18 minutes).
• Add Veggies – Remove the pan from the heat, and stir in the green onions and zucchini (if using). Let the rice rest (covered) for 5 minutes, and then fluff the rice with a fork or serving spoon.
• Serve – Garnish with chopped parsley and serve.

Recipe Variations

1. Add-ins. Rice Pilaf is super versatile. If you Google rice pilaf, you’ll see a bunch of versions, ranging from healthy vegetable add-ins like carrots, peas, and sauteed mushrooms. Moreover, you could also add raisins, currants, nuts, dried apricots, apples, cranberries, etc.
2. Spice swaps. Turn your recipe into an Asian-inspired pilaf with toasted sesame oil, sriracha, and snow peas. Or give it an Indian twist with raisins, curry powder, and coconut milk.
3. Vegetarian. Replace chicken broth with vegetable broth, and you’re good to go.
4. One-pot pilaf. Add your choice of cooked protein (chicken, turkey, beef, pork, etc.) close to the end of the cooking time. A healthy one-dish meal for the win.
5. Orzo pilaf. Replace ½ cup of rice with ½ cup of orzo pasta, toast it with the rice, and continue with the recipe.
6. Brown rice pilaf. Add extra broth and cook the rice for 35-40 minutes because brown rice takes longer and absorbs more liquid. You may want to check it halfway through to make sure it has enough liquid.

Make Ahead Instructions

To make this ahead, just follow the cooking instructions and then let it cool down. Cover and store it in the fridge for a day or two. Reheat rice pilaf in a pan over low heat, adding a little more broth to moisten it back up. And yes, you can freeze it for 2-3 months. Let it thaw overnight in the fridge for the easiest reheating.

Serving and Storage Instructions

While rice pilaf is best fresh and steaming hot, it’s also a great leftover. Keep it in the fridge in an airtight container for 3-4 days. Then reheat it on the stove or microwave for a quick and easy side.

What to Serve With Rice Pilaf

Rice pilaf pairs well with almost anything entree. Pellet grilled salmon, stuffed pork chops, and roast turkey are good choices. One of those with a tossed salad and garlic bread, and you’ve got a meal fit for a king.

For those who observe the Holy Week as I do, you can pair this Rice Pilaf here with this tasty and super easy baked cod.

More Incredibly Simple Rice Recipes to Try

1. Mexican Rice
2. Arroz con Gandules
3. East African Pilau
4. Yellow Rice

Watch How to Make It

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This blog post was originally published in April 2019 and has been updated with additional tips, new photos, and a video