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Home / Mains

Rice Pilaf

This Rice Pilaf recipe is perfect with anything from chicken to fish and makes a great change from plain white rice.

Erren Hart

|

last Updated:

03/25/2025
4.86 from 68 votes
Jump to Recipe Video
Serves: 4 servings
Prep: 8 minutes mins
Cook: 15 minutes mins

A bowl of rice Pilaf in a dish with salt and pepper mills in the background.

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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 recipe for Rice Pilaf from Erren's Kitchen is 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.

A bowl of Rice Pilaf with a platter of chicken and salt and pepper in the background.

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.melted butter in a sauce pan

Add the onions and cook until soft (about 5 minutes).onions sauteing in a pan with butter

Add a garlic clove and the rice and stir until coated with the butter.Rice, garlic and onions in a saucepan coated in butter

Add the stock (chicken or vegetable stock work best).

Stock being poured into the pot with the rice mixture

Add the parsley and a bay leaf.A bay leaf being dropped in the pot with the parsley, stock and rice mixture

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.

The rice pilaf being stirred with a wooden spoon

Serve and enjoy!

A serving bowl filled with Rice Pilaf sprinkled with chopped parsley.

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

  • Roasted Brussels Sprouts
  • Roasted Broccoli
  • Maple Honey Roasted Parsnips 
  • Roasted Green Beans
  • Bacon Wrapped Sausage Stuffing

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.

A bowl of rice Pilaf in a dish with salt and pepper mills in the background.

Recipe

Rice Pilaf

This Rice Pilaf recipe is perfect with anything from chicken to fish and makes a great change from plain white rice.
4.86 from 68 votes
Print
Prep Time: 8 minutes mins
Cook Time: 15 minutes mins
Resting Time: 5 minutes mins
Total Time: 28 minutes mins
Serves 4 servings

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

* This recipe calls for parboiled or converted rice.  In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice.  In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
 
Substituting The Rice
You can use other types of long-grain rice (although I don’t recommend instant, quick-cook, or brown rice).  Just be sure to consult the package instructions for the rice to liquid ratios and cooking times and adjust accordingly.
Show Nutrition Hide Nutrition

Nutrition

Calories: 273 | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1047mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 0.7mg
Created by Erren Hart
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Update Notes: This post was originally published in May of 2015, but was republished with tips in July of 2018.

4.86 from 68 votes (43 ratings without comment)

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78 responses

  1. Jas Avatar
    Jas
    03/17/2019

    Love this, I make it often.👍🍚

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      03/18/2019

      I’m glad you like this recipe Jas!

      Reply
  2. Polly Avatar
    Polly
    01/14/2019

    LOVE this!

    Reply
    1. Erren Avatar
      Erren
      01/15/2019

      Awesome! LOVE comments like this! 🙂

      Reply
  3. Jacki Avatar
    Jacki
    10/17/2018

    I’m going to make this tonight. Do I need to rinse the rice first? Can I use dried parsley?

    Reply
  4. Jacki Avatar
    Jacki
    10/17/2018

    I’m making this tonight. Do I have to rinse the rice first? Can I use dried parsley?

    Reply
    1. Erren Avatar
      Erren
      10/17/2018

      No need to rinse the rice and dried parsley will do in a pinch, but fresh is always best.

      Reply
      1. Jacki Avatar
        Jacki
        10/17/2018

        Thanks! Looking forward to trying this dish.

      2. Erren Avatar
        Erren
        10/17/2018

        Hope you like it! 😊

  5. Sonia Jambor Avatar
    Sonia Jambor
    10/10/2018

    👍

    Reply
  6. Tammh Avatar
    Tammh
    08/23/2018

    This is the perfect rice Pilaf! Thank you!

    Reply
    1. Erren Avatar
      Erren
      08/23/2018

      That’s wonderful to hear! 😊

      Reply
  7. Kali Avatar
    Kali
    08/13/2018

    I loved it! Just made it for dinner tonight using the veggie stock option. When I read the ingredients I honestly thought it might turn out a little bland and that I’d have to dress it up a bit, but it was perfect as is. Adding this as a permanent item in my list of sides! Thanks for the recipe!

    Reply
    1. Erren Avatar
      Erren
      09/01/2018

      Hi Kali, I don’t know how this comment got missed! I’m so glad you enjoyed it! We love it in my house and the simplicity is what makes it so great!

      Reply
  8. Ellie Avatar
    Ellie
    07/03/2018

    Thanks for the recipe!

    Reply
  9. Judith Avatar
    Judith
    03/08/2018

    I tend to purchase large onions so I only used one half. That being said, this recipe was a perfect side for my broiled parmasan crusted Tilapia. Thank you for sharing.

    Reply
    1. Erren Avatar
      Erren
      03/08/2018

      Wonderful, Judith! I’m so glad you enjoyed the recipe! 😊

      Reply
  10. Judy Avatar
    Judy
    11/26/2017

    Thanks, Erren! Simple and delicious recipe. Made it last night and everybody remarked how good it was!

    Reply
    1. Erren Avatar
      Erren
      11/26/2017

      It’s a favorite in my house. So glad you like it! 😁

      Reply
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