Rice Pilaf Recipe

Recette facile de riz pilaf maison, préparé avec du riz long grain, du bouillon de poulet ou de légumes, des oignons, de l’ail et du persil frais. Un accompagnement léger, parfumé et savoureux, parfait pour les repas en famille, les plats méditerranéens ou pour remplacer le riz nature.

Ingredients

• 2 tablespoons unsalted butter
• ½ cup finely chopped onion (71 g)
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ cups long-grain white rice (297 g)
• 3 cups low-sodium chicken broth (711 g), or vegetable broth
• ¼ cup fresh parsley, chopped (15 g)

Instructions

1. Rinse the rice
   Place the rice in a fine-mesh strainer or colander and rinse under cold water until the water runs clear. Set aside to drain.
2. Sauté and season
   In a medium saucepan, melt the butter over medium heat. Add the rice and cook, stirring often, until lightly golden. Stir in the onion, garlic, salt, and pepper. Cook until the onion softens and becomes fragrant.
3. Cook the pilaf
   Pour in the chicken broth and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and let simmer for 18 minutes without lifting the lid.
4. Rest and finish
   Remove from the heat and allow the rice to rest, covered, for 10 minutes. Fluff with a fork and stir in the fresh parsley before serving.

Tips

• Rinsing the rice removes excess starch, ensuring fluffy grains instead of sticky clumps.
• Use a heavy-bottomed saucepan to prevent the rice from burning.
• For extra flavor, toast the rice a bit longer until it reaches a deeper golden color.

Variations and Substitutions

• Broth: Swap chicken broth for vegetable broth to make it vegetarian.
• Herbs: Try dill, cilantro, or thyme instead of parsley.
• Add-ins: Stir in toasted almonds, peas, or sautéed mushrooms for texture and flavor.
• Grain alternative: Substitute long-grain rice with basmati or jasmine rice for a fragrant twist.

FAQs

Can I make rice pilaf ahead of time?
Yes. Cook the pilaf, cool completely, and refrigerate for up to 3 days. Reheat gently with a splash of broth.

Why is my rice mushy?
Too much liquid or overcooking can cause mushy rice. Stick to the exact rice-to-liquid ratio and don’t remove the lid while cooking.

Can I freeze rice pilaf?
Yes. Store cooled pilaf in an airtight container and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge.

Serving Suggestions

• Pair with roasted chicken, grilled fish, or lamb for a complete meal.
• Serve alongside stews or curries to soak up the flavorful sauce.
• Use as a base for Mediterranean bowls with grilled vegetables and hummus.

Why You’ll Love This Recipe

This rice pilaf is fluffy, aromatic, and full of flavor with minimal ingredients. It’s versatile, pairs well with countless dishes, and is easy enough for weeknights but elegant enough for special occasions.

Rice Pilaf Recipe

Servings

5

servings

Prep time

5

minutes

Cooking time

25

minutes

Ingredients

• 2 tablespoons unsalted butter

• ½ cup finely chopped onion (71 g)

• 3 cloves garlic, minced

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 ½ cups long-grain white rice (297 g)

• 3 cups low-sodium chicken broth (711 g), or vegetable broth

• ¼ cup fresh parsley, chopped (15 g)

Directions

• Rinse the rice
• Place the rice in a fine-mesh strainer or colander and rinse under cold water until the water runs clear. Set aside to drain.
• Sauté and season
• In a medium saucepan, melt the butter over medium heat. Add the rice and cook, stirring often, until lightly golden. Stir in the onion, garlic, salt, and pepper. Cook until the onion softens and becomes fragrant.
• Cook the pilaf
• Pour in the chicken broth and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and let simmer for 18 minutes without lifting the lid.
• Rest and finish
• Remove from the heat and allow the rice to rest, covered, for 10 minutes. Fluff with a fork and stir in the fresh parsley before serving.