Rice pilaf is a versatile side dish made by toasting rice in butter or oil before simmering it in broth with aromatics like onion and garlic. It comes out fluffy, with separate grains and a rich, nutty flavor that pairs with everything from roasted chicken to grilled fish. Getting the serving size right matters because rice expands as it cooks, and it is easy to make too much or too little. This guide covers exactly how much dry rice you need per person, plus a full stovetop recipe for a perfect batch.
Ingredients
- 2 cups (400 g) long-grain white rice, such as basmati or jasmine
- 3 tbsp (45 g) unsalted butter or olive oil
- 1 small yellow onion, finely diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 3 cups (710 ml) low-sodium chicken or vegetable broth
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp black pepper
- Optional: 1/2 cup (30 g) chopped fresh parsley for garnish
Instructions
- Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, about 1 minute. This removes excess starch and helps keep the grains separate. Shake off excess water and set aside.
- In a medium saucepan or Dutch oven with a tight-fitting lid, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the rinsed rice to the pot. Stir constantly for 2 to 3 minutes until the rice is coated in the butter and starts to look slightly toasted, with a nutty aroma. Do not let it brown.
- Pour in the broth, add the salt and pepper, and stir once. Bring the liquid to a boil over high heat.
- As soon as it boils, reduce the heat to low, cover the pot with the lid, and simmer gently for 15 minutes. Do not lift the lid during this time.
- After 15 minutes, remove the pot from the heat and let it sit, still covered, for 5 minutes. This resting time allows the rice to absorb any remaining liquid and steam evenly.
- Fluff the rice gently with a fork. Taste and add more salt if needed. Sprinkle with fresh parsley if using, and serve hot.
Tips
- Use the right rice: Long-grain rice like basmati or jasmine gives the fluffiest pilaf. Medium-grain rice will be stickier; if you use it, reduce the broth to 2 3/4 cups (650 ml) and cook for 12 minutes.
- Don’t skip the rinse: Rinsing removes surface starch that can make the pilaf gummy. If you prefer not to rinse, increase the broth by 2 tablespoons (30 ml) and expect a slightly stickier texture.
- Keep the lid on: Lifting the lid during simmering lets steam escape and can leave the rice undercooked. Trust the timing and resist checking.
- Make it ahead: You can prepare the pilaf up to 2 days in advance. Reheat with a splash of broth or water to restore moisture.
Serving Suggestions
Rice pilaf is a classic side for Middle Eastern and Mediterranean meals. Serve it alongside grilled lamb chops, roasted chicken, or baked fish. It also works well as a bed for stews like beef tagine or chicken curry, soaking up the sauce. For a vegetarian meal, pair it with roasted vegetables and a dollop of yogurt. A 1-cup (cooked) serving is typical, but you can adjust based on appetite and the rest of the menu.
Variations
- Orzo pilaf: Add 1/2 cup (100 g) of orzo pasta with the rice and toast it in the butter for 2 minutes before adding the broth. Use 3 1/2 cups (830 ml) broth and increase simmer time to 18 minutes.
- Mushroom pilaf: Sauté 8 oz (225 g) sliced mushrooms with the onion until they release their liquid and brown, about 6 minutes. Proceed as directed.
- Herbed pilaf: Stir in 2 tablespoons (8 g) each of chopped fresh dill, mint, and parsley after fluffing. This brightens the dish and pairs well with fish.
- Spiced pilaf: Add 1 teaspoon (2 g) ground cumin, 1/2 teaspoon ground turmeric, and a pinch of cinnamon with the garlic for a more aromatic pilaf.
Storage and Reheating
Refrigerate leftover pilaf in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To reheat, place the pilaf in a microwave-safe dish, sprinkle with 1 tablespoon (15 ml) of water or broth per cup, cover, and microwave in 1-minute intervals until hot, about 2 to 3 minutes. Alternatively, reheat in a skillet over medium heat with a splash of broth, stirring frequently, until warmed through. You can also freeze the pilaf in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) as recommended by the USDA FSIS for food safety.
Frequently Asked Questions
How much dry rice do I need per person? For a side dish, plan on 1/4 cup (50 g) of dry long-grain rice per person. That yields about 3/4 cup cooked. If rice is the main starch and you have hearty eaters, increase to 1/3 cup (65 g) dry per person, which yields about 1 cup cooked.
Why is my pilaf mushy? Mushy pilaf usually comes from too much liquid, stirring during cooking, or using a short-grain rice. Stick to the 1:1.5 ratio of rice to liquid for long-grain rice, don’t stir after adding the broth, and use the correct rice type.
Can I use brown rice instead of white? Yes, but brown rice needs more liquid and time. Use 2 cups (400 g) brown rice with 3 1/2 cups (830 ml) broth and simmer for 40 minutes, then rest for 10 minutes. The texture will be chewier and the flavor nuttier.
What is the best broth to use? Chicken broth gives a richer flavor, while vegetable broth keeps it vegetarian. Low-sodium broth is best so you can control the salt. If you only have salted broth, reduce the added salt to 1/2 teaspoon (2.5 g).
Can I make pilaf in a rice cooker? Yes. Toast the rice and aromatics in a skillet first, then transfer to the rice cooker with the broth. Use the regular white rice setting. The timing will vary by machine, but the result is similar.
How do I keep pilaf warm for a party? After cooking, transfer the pilaf to a slow cooker set to warm, or cover the pot with a clean kitchen towel and place the lid on top. The towel absorbs condensation and keeps the rice from getting soggy. It will stay warm for up to 2 hours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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