Savor the simplicity of our Perfect Rice Pilaf. A foolproof recipe that guarantees a burst of flavor in every spoonful, making your weekly meal rotation irresistibly tasty!
A while ago, I shared a really delicious recipe for Greek Meatballs, and I mentioned that I served them with homemade rice pilaf. This is the recipe! If you’ve made pilaf before and it’s flopped, I’ve been there. However, I can assure you that this recipe will not disappoint. I’ve officially mastered making rice from scratch (instead of using a box mix)! For more perfect side dish recipes, try my Spanish Rice and Cilantro Lime Rice.
This rice pilaf recipe is irresistibly good! Every time I make it I get rave reviews. From young, old, picky, and adventurous eaters. It is certain to wow your crowd. It will become everyone’s new favorite side dish!
Table of Contents
Recipe Ingredients
- Garlic Powder: Provides a distinct, bold garlic flavor to the recipe.
- Paprika: Adds a subtle warmth and complexity, along with a hint of smokiness to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
For a vegetarian version, swap out the chicken broth for vegetable broth.
How to Make Rice Pilaf
Step 1: In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
Step 2: In a large skillet set over medium-low heat and add the olive oil.
Step 3: When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
Step 4: Pour the warm broth mixture into the skillet and stir to combine. Once the mixture simmers, cover and cook for 15 minutes.
Step 5: Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.
Step 6: Finally, fluff with a fork, serve warm and enjoy!
FAQs
Honestly, you can add in any veggies you prefer. Some of the vegetables I like to add in are carrots, celery, peas, mushrooms, or even bell peppers.
If you are wanting to cook rice pilaf in your Instant Pot, check out my Instant Pot Rice Pilaf recipe!
Yes, you can replace the vermicelli or orzo with an equal amount of fideo pasta.
Any long grain white rice is perfect for this recipe. Some I would recommend would be jasmine or basmati rice.
Storage Info
STORE the Rice Pilaf leftovers in an airtight container in the refrigerator for up to 4 days. To FREEZE it, place it in freezer-safe containers or bags and it will store for up to 2 months.
To REHEAT, you can use either the microwave or stovetop. In the microwave, sprinkle some water over the rice to keep it moist, then cover and heat. On the stove top, reheat over low heat with a splash of water or broth, stirring occasionally until everything has warmed through.
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Perfect Rice Pilaf Recipe
Ingredients
- 2 2/3 cup low-sodium chicken broth
- 1/3 cup unsalted butter
- 1 tsp kosher sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/8 tsp paprika
- pinch onion powder
- 2 tablespoon olive oil
- 1/3 cup vermicelli - or orzo
- 1 cup long grain white rice
- 1 tbsp fresh parsley - chopped
Instructions
- In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
- In a large skillet set over medium-low heat and add the olive oil.
- When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
- Pour the warm broth mixture into the skillet and stir to combine. Once the mixture simmers, cover and cook for 15 minutes.
- Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.
- Finally, fluff with a fork, serve warm and enjoy!
Not gonna lie – I was skeptical because I thought, “Man, that’s a lot of butter and a lot of broth!”
BUT. It turned out delicious. I used vermicelli (broke a bunch of angel hair into small pieces). I liked it so much I pre-mixed the seasonings in a little jar to have on-hand. I’ve been trying to put together a collection of side dish recipes so I don’t have to rely on the boxed stuff, so I’m really pleased to have this recipe for a side dish. Thanks for sharing it!
KG- The formula for rice traditionally is a 2:1 ratio, liquid:rice. Therefore 1 cup of rice + 1/3 cup of orzo/vermicelli = 1 & 1/3 cups of rice which would call for 2 & 2/3 cups of chicken broth. This is the basics, thus this recipe does not call for too much broth in fact it’s text cook basic cooking my friend.
Have you made this using less butter? I loved this recipe but it seemed to have a bit too much butter.
I have! I’ve actually reduced the butter to 1/4 c. (or a half stick) just because it was all we had on hand and it worked just fine.
Can this be baked in the oven? Would like to cook this for my mother’s 70th birthday party for 60 people. When cooking rice for this many people I find that baking with parboil rice is best. What Do You think?
Hi Vanessa, I’m afraid I’m not much help here. I haven’t tried that method before.
I made the recipe with parboiled rice . I find it healthier and the rice rises very well! I have never tried the oven. Just know that the step where the rice is sopose to turn “bright white” it will actually turn “bright orange”.
Hi Vanessa,
Did you try an oven method? Curios to know as I am making for 140 people.
Question? I made Mexican rice using long grain white rice and was instructed to wash my rice first so I’m wondering why I’m not instructed to wash my rice first for this recipe? Just curious because I’ll be using the same rice for this recipe. I love rice pilaf
Hi Vicki, you don’t have to rinse for this particular recipe, but you can if you want to get rid of any extra starch.
Oh ok thank you. Making it now
Hi,
Can you use long grain brown rice for the white? I am not a professional cook how much water and time would I need to use long grain white rice?
Sorry how much water and time would I need to use long grain brown rice?
I’ve never tried this recipe with brown rice before, so I can’t really say! Sorry about that!
I made this with brown rice & orzo and it turned out great! I cooked it for 20 min and then ended up adding water and cooking for another 25 min. So, in the beginning, you can prob just add 1 cup (approx) of water to the recipe and cook for 40-45min.