This recipe for rice pilaf is a simple side dish that is a great alternative to plain white rice. Its mild chicken and garlic flavors make it a versatile and easy side for any supper.
This is my go-to side dish.
It’s quick, easy, full of flavor and adaptable too (you can add vegetables or meat to make it a one-pot meal)! It goes with anything from roast chicken to curry!
I love this rice pilaf with shrimp scampi because it’s mild, but it also adds depth to the dish without clashing with it.
Why this recipe works:
- The light flavor of the rice makes this the perfect side dish for almost any main meal.
- The ingredients in this recipe are very common and probably already in most people’s pantries.
It’s so easy to make and goes with so much! It’s perfect for those busy days when I pick up a cooked chicken for dinner and then just whip this up with some steamed broccoli. It’s so simple and so much better than getting a full take out.
This is also a great dish for children. I used to give it to my son with some steamed broccoli when he moved onto solid foods. He loved it (and still does).
Here’s How to make it:
Melt the butter in a medium saucepan.
Add the onions and cook until soft (about 5 minutes).
Add a garlic clove and the rice and stir until coated with the butter.
Add the stock (chicken or vegetable stock work best).
Add the parsley and a bay leaf.
Season with salt and pepper, raise the heat and bring to a boil.
As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender.
Serve and enjoy!
So next time you go to put the boxed stuff in your grocery cart, think twice. You can make this at home with all your own ingredients.
Other Side Dishes You’ll Love
Cook’s Tips:
- Once you set the stove to low heat, cover the pot and make sure to keep it covered. The steam helps to cook the rice.
- Don’t skip the step of letting the rice rest after it’s done cooking. The moisture will continue to seep into the rice.
- Long grain rice works best for this recipe. I always use Uncle Ben’s – I’m not being paid to say that – it’s really the only rice I use (the long cook variety – I never touch quick-cook rice).
Variations:
- Add cooked chicken and frozen peas to make this into a full meal.
- Swap out the chicken stock for vegetable stock to make this a vegetarian side dish.
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Let's Make Rice Pilaf
Ingredients
- 2 tablespoons unsalted butter
- 1 onion chopped
- 1 garlic clove peeled
- 1 cup converted rice (parboiled)* rice see recipe notes below
- 2 cups chicken stock
- 1 bay leaf
- a handful of fresh parsley chopped
- salt and pepper to taste
Instructions
- Melt the butter with the onion in a medium saucepan over medium heat and cook until the onions are soft, about 5 minutes.
- Add the garlic clove and rice and stir until coated with the butter.
- Increase the heat to medium-high.
- Stir in chicken stock, bay leaf, and parsley. Season with salt and pepper, raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
- Remove from the heat and let sit for 5 minutes. Discard the bay leaf and garlic clove. Fluff the rice and serve.
Tips + Notes
Nutrition Information:
Update Notes: This post was originally published in May of 2015, but was republished with tips in July of 2018.
Marie Grace says
I wanted like to double the recipe for the Rice pilaf. Can you provide me with the exact measurements of the ingredients?
Erren's Kitchen says
Hi Marie. At the top of the recipe card you can adjust the servings and the ingredients will adjust based on that as well. Here are the measurements for doubling:
4 tablespoons unsalted butter
2 onion chopped
2 garlic clove peeled
2 cup converted rice (parboiled)* rice see recipe notes below
4 cups chicken stock
2 bay leaf
a handful of fresh parsley chopped
salt and pepper to taste
Natalie says
A perfect side dish for our chicken. I usually use chicken broth when making rice for chicken, but the addition of onions, garlic, and the bay leaf took this to a different level. I will definitely make this again, and may even adopt someone’s suggestion of adding slivered almonds to add texture. Thanks!
Erren's Kitchen says
I am so happy you loved it, Natalie!!
Tom Condon says
I could make this my go-to side for nearly every meal..
Would you please adapt this recipe for a Zojirushi Rice Cooker?
Erren's Kitchen says
Sure thing, Tom!
In a small pan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the garlic clove and stir until fragrant, about 1 minute.
Remove the onion and garlic mixture from the heat and transfer it to the rice cooker bowl.
Add the converted rice to the rice cooker bowl and stir until the rice is well coated with the butter and onion mixture.
Pour in the chicken stock.
Add the bay leaf and chopped parsley.
Season with salt and pepper to taste.
Close the lid of the rice cooker and select the “White Rice” setting (or equivalent setting for cooking regular rice).
Start the rice cooker.
Once the rice cooker signals that the rice is done, let it sit with the lid closed for an additional 5 minutes to allow the flavors to meld and the rice to finish steaming.
Open the lid, discard the bay leaf and garlic clove, and fluff the rice gently with a fork.
Tips: The Zojirushi Rice Cooker is very versatile, but cooking times and water-to-rice ratios might vary slightly depending on the model. The “White Rice” setting is generally appropriate for parboiled rice.
Ensure the total liquid (including any water content from sautéed onions) does not exceed the maximum fill line in your rice cooker.
I have not used the rice cooker, but I hope these directions work well for you! Please let us know! 😊
Tracy says
Turned out great!! Everyone loved it and asked when I was making again.
Super easy and delicious!!
Erren's Kitchen says
That is so wonderful! We’re so glad it turned out delicious!! Thank you for trying it out, Tracy!
Cec says
My husband is not a rice fan and he loved it! It was easy to make and delicious! Thank you for your recipe!
Erren's Kitchen says
Hi Cec! I love that we turned him into a rice fan! Thank you so much for giving it a try!
Lolly says
very nice, I done this with brown rice and fish, had to alter simmering time but worked very well. cooking again today. was a hit with both my adult children.
Erren's Kitchen says
Hi Lolly. That’s great to hear! Adapting the recipe with brown rice and serving it with fish sounds like a fantastic idea. It’s wonderful that you were able to adjust the simmering time to suit your preferences, and it’s even better that both your children enjoyed it. It’s always a win when a dish becomes a family favorite. Enjoy making it again, and thank you for sharing your positive experience!
Megan says
Kids even commented that they loved the rice!!! Turned out perfect! Thanks.
Erren Hart says
Your positive feedback is much appreciated, Megan! I’m glad the recipe worked out for you and the kids loved it too. 🙂
Joan says
is this okay to make the day before or is it best done fresh?
Erren Hart says
Great question! This rice pilaf can definitely be made ahead of time and reheated when you’re ready to serve. Just make sure to let it cool completely before storing it in an airtight container in the fridge. To reheat, you can either use the microwave or heat it up in a pan with a little bit of water or broth to keep it from drying out. Enjoy!
Vickie says
Hi, could you add slivered almonds to this recipe ?
Erren Hart says
Absolutely! Adding slivered almonds to rice pilaf is a great way to add texture and nutty flavor to the dish. You can either toast them separately in a dry pan or add them to the rice during cooking for a more subtle flavor. Just be sure to keep an eye on them to prevent burning. Enjoy your rice pilaf with the added crunch of slivered almonds!