Outback Rice Pilaf Recipe: Buttery, Fluffy Side Dish at Home

This Outback-style rice pilaf is a savory, buttery side made with long-grain rice, toasted orzo, onion, garlic, and broth. The combination gives it a fluffy texture and a lightly toasted flavor that pairs naturally with steak, chicken, or vegetables; this is a home-cook copycat-inspired version, not a claim to the restaurant’s exact formula.

Ingredients

1½ cups (285 g) long-grain white rice, such as regular or basmati rice
⅓ cup (55 g) dry orzo pasta
2 tablespoons (28 g) unsalted butter
1 teaspoon (5 ml) neutral cooking oil, such as canola or avocado oil
½ cup (75 g) finely diced yellow onion, about ½ a small onion
2 garlic cloves (about 6 g), finely minced
2½ cups (600 ml) low-sodium chicken broth
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
¼ teaspoon (0.5 g) paprika
½ teaspoon (0.5 g) dried parsley
1 tablespoon (4 g) chopped fresh parsley, for finishing

Instructions

Rinse and drain the rice. Put the rice in a fine-mesh sieve and rinse under cool water, stirring it gently with your fingers, until the water runs mostly clear. Drain it well for a minute or two. Rinsing removes loose surface starch, which helps the grains cook separately instead of turning sticky. Measure and prepare the remaining ingredients while the rice drains.
Soften the onion. Set a medium saucepan with a tight-fitting lid over medium heat. Add the butter and oil. When the butter has melted, add the onion and cook for about 4 minutes, stirring now and then, until it has softened but is not browned. Stir in the garlic for the final 30 seconds. Keep the heat moderate; garlic can turn bitter if it gets dark.
Toast the rice and orzo. Add the drained rice and dry orzo to the pan. Stir for 2 minutes, scraping the bottom so the grains and pasta are coated in the butter mixture. The orzo should look lightly golden in places and smell nutty, while the rice may look a little translucent around the edges. Toasting builds flavor, but it is not necessary to brown every grain.
Add broth and seasonings. Pour in the chicken broth, then add the salt, pepper, paprika, and dried parsley. Stir once to distribute the orzo and seasonings, and scrape up any toasted bits from the base of the pan. Bring the liquid to a gentle simmer, which should take about 2 minutes. If your broth is already quite salty, begin with less salt and adjust after cooking.
Cover and cook. Once the broth is simmering, cover the saucepan and reduce the heat to low. Cook for 19 minutes without lifting the lid or stirring. The covered pan traps steam so the rice can absorb the broth evenly; frequent lid lifting lets that steam escape and can leave the grains unevenly cooked. If your burner runs hot, use the lowest setting that maintains a quiet simmer.
Rest, fluff, and serve. Turn off the heat and leave the pan covered for 5 minutes. Remove the lid, fluff gently with a fork, and check that the rice and orzo are tender. If a little liquid remains, cover the pan for another 2 minutes off the heat. If the grains are still firm and the pan is dry, add 1 to 2 tablespoons (15 to 30 ml) hot broth or water, cover, and cook on low for 2 to 3 minutes. Taste and adjust the salt, then scatter over the fresh parsley and serve warm.

Tips

Choose a similar rice for the best texture. Regular long-grain white rice gives distinct, fluffy grains. Basmati works too, with a more fragrant result. Short-grain rice is starchier and tends to cling together, while instant rice has a different cooking time and does not toast or simmer like this recipe.
Drain rinsed rice thoroughly. Extra water clinging to the rice changes the liquid ratio. Let the sieve drain while you chop the onion and measure the seasonings. If you skip rinsing, the pilaf will still cook, though it may be a little stickier.
Keep the heat low after covering. A hard boil can scorch the bottom before the rice is tender. Use a heavy-bottomed saucepan if you have one, and resist stirring during the covered simmer. If your pan has a loose lid, place a clean kitchen towel over the pot before setting on the lid, keeping the towel away from the burner.
Adjust salt for the broth you use. Low-sodium broth gives you more control. If using regular broth, start with ¼ teaspoon salt and taste after the resting period. For a vegetarian version, use vegetable broth; it makes the pilaf slightly less savory but still well-seasoned.

Serving Suggestions

Serve the pilaf warm as a side for grilled or pan-seared steak, roast chicken, pork chops, or baked fish. Its mild, buttery flavor works especially well alongside dishes with peppery seasoning or a browned crust, because the rice catches juices without competing with the main course. For a simple plate, add a green salad or steamed broccoli and serve lemon wedges at the table.

For a more substantial meal, spoon the rice beside roasted vegetables such as carrots, zucchini, or bell peppers, or pair it with sautéed mushrooms and green beans. If you are serving a saucy main dish, keep the pilaf lightly seasoned so it can balance the sauce rather than make the whole plate too salty. This batch makes six side portions; for a buffet, plan on a smaller scoop if there are several other sides.

Variations

Make it vegetarian: Replace the chicken broth with low-sodium vegetable broth. A mushroom broth also works and gives the rice a deeper, earthy flavor. Check the label and reduce added salt if the broth is seasoned.

Skip the orzo: If you do not have orzo, leave it out and use 1½ cups (285 g) rice with the same broth quantity. The result will be a straightforward rice pilaf without the little toasted pasta pieces. Avoid substituting a much larger pasta shape, which would need a different amount of liquid and cooking time.

Add vegetables: Stir in ½ cup (60 g) finely diced carrot or celery with the onion and cook until softened. You can also fold ½ cup (75 g) thawed peas into the finished pilaf while fluffing; the residual heat warms them without making them mushy.

Use a different herb profile: Replace the dried parsley with ½ teaspoon (0.5 g) dried thyme, or finish with 1 tablespoon (4 g) chopped chives. A small squeeze of lemon at serving brightens the buttery flavor. Keep additions modest so the toasted rice and orzo remain the focus.

Storage and Reheating

Transfer leftover pilaf to a shallow, covered container and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Do not leave cooked rice at room temperature for an extended period, and discard it if it has been out longer than 2 hours. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator.

To reheat on the stove, put the rice in a saucepan with 1 tablespoon (15 ml) water or broth per cup of pilaf. Cover and warm over low heat, stirring once or twice, until steaming hot throughout. For the microwave, add a splash of liquid, cover loosely, and heat in short intervals, stirring between them. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a large portion. Add fresh parsley after reheating for a fresher finish.

Frequently Asked Questions

Is this the exact Outback Steakhouse rice pilaf?
This is a home-style, restaurant-inspired version designed around the familiar combination of seasoned rice and toasted orzo. Restaurant recipes can vary and are not provided here as an official formula. The broth, butter, garlic, and paprika make a flavorful approximation that is easy to prepare with ordinary grocery-store ingredients.

Why is my rice sticky or mushy?
Common causes include using a short-grain rice, adding too much liquid, stirring while it simmers, or lifting the lid repeatedly. Rinse and drain long-grain rice, measure the broth accurately, and keep the pan covered over low heat. If the rice is cooked but slightly wet, let it rest covered off the heat for a few minutes before fluffing.

Can I make this with brown rice?
Not by simply swapping it in at the same timing. Brown rice needs more liquid and a longer simmer than white rice, and the orzo may become overcooked before the brown rice is ready. For a dependable result, follow the cooking instructions on the brown rice package and cook the orzo separately, folding it in near the end.

Can I make the pilaf ahead?
Yes. Cook it, cool it promptly in a shallow container, and refrigerate it within 2 hours. Reheat it with a little broth or water just before serving, checking that the center reaches 165°F (74°C). For the freshest texture, chop the parsley shortly before serving rather than mixing it in before storage.

Can I cook it without orzo?
Yes. Omit the orzo and keep the listed rice and broth quantities for a simple rice pilaf. The dish will lose the toasted pasta flavor and the small, tender pasta pieces, but the rice still absorbs the seasoned broth. There is no need to replace the orzo with another ingredient.

Can I use water instead of broth?
Water will cook the rice, but the finished pilaf will taste milder. If water is your only option, keep the butter, onion, garlic, and seasonings, and taste after cooking to see whether it needs a little more salt. A low-sodium vegetable broth is a closer substitute when you want to avoid chicken broth.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).