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!
I had rice pilaf at a seafood restaurant and it had raisins in it. I had to inform them there are no raisins in rice pilaf. Likewise there is no garlic in rice pilaf. Garlic is a crutch of young chefs today. They tend to put garlic in everything. No chef worth her or his salt uses garlic.
I totally agree with you about the raisins, unless it’s a Moroccan dish 🙂 Garlic however, is something our family really enjoys (especially coming from Italian heritage), you can skip it if you’d like.
“No chef worth her or his salt uses garlic.” bwahahaha! That’s the funniest thing I’ve read all day. Thanks for the hearty laugh!
A gobsmaking show of ignorance!
Our word for Pilaf came from the Persian “Pilāv”. Ancient Persian Pilāv was a very popular dish, seasoned with anything from bits of Lamb or Venison, to Pistachios, Herbs, whole Spices (such as Saffron) or dried fruits like Raisins, Dates or Figs.
And your comment about garlic? Not worthy of a reply!
The ORIGINAL pilaf (plov in the Caucasus mountains, where its a national dish) recipe calls for raisins. Your comment is incredibly ignorant.
Can I use Jasmine Rice (not long grain)? I’m very eager to use this recipe, and I have a LOT of Jasmine Rice in my pantry right now
That’s what I use to make this recipe and I have never had a problem with it; just decrease the cooking time. Hope this helps.
Can it be done with one minute ride and egg noodles?
Thank you
I’ve never tried with minute rice or egg noodles. It would definitely change the cook time. I’m also not sure how much liquid would be required. Please let me know if you give it a try!
I have used boxed rice pilaf for years and didn’t have any for dinner last night. Made this recipe and my family loved it! Will never go back! I always have the ingredients in my pantry so I never have to be without it again! THANK YOU!
We did too… and I feel the same!
As a child and young adult, I ate a lot of Rice-A-Roni. This is an amazing substitute. All the flavor without all the preservatives and high sodium. I use vermicelli and just break it into small pieces by hand. We love it. I make it at least 3 times a month. Love it.