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4.7 from 18 votes

How to Make Rice Pilaf

This rice pilaf turns out perfectly every time and is so simple & full of flavor! Serve with grilled meat and vegetables or as a side dish with your favorite meal.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
25 mins
Servings: 6 servings
Calories: 192 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 Tbsp. butter, unsalted
  • 1/3 cup vermicelli
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup long grain white rice (Basmati)
  • 2 cups chicken broth or water
  • 1/2 tsp. salt

Instructions

    Cup of Yum
  1. Rinse the rice: Place rice in a mesh strainer and rinse it thoroughly under cool water. The water will appear cloudy at first, then the water will run clear. This helps to remove the surface starch to help yield fluffier, more distinct grains. Set the strainer of rice aside while you cook the onion.
  2. Melt the butter in a saute pan over medium heat.
  3. Add in the vermicelli and toast it gently, stirring often to prevent burning.
  4. Add in the onion and garlic and cook over medium heat to soften, stirring frequently, about 1-2 minutes.
  5. Add rice and stir into the onion/butter until the grains look translucent, about 30 seconds. Then add in the broth and salt and bring to a small boil.
  6. Reduce heat to low, cover and simmer with the lid on for 15-20 minutes.
  7. Remove from the heat and allow to sit covered for 5 minutes. Fluff with a fork and garnish with parsley.

Notes

  • Rice will last in your fridge for 2-3 days. 
  • Feel free to add in ground spices such as coriander, cumin, or cinnamon. Just a little bit goes a long way in pilaf. 

Nutrition Information

Serving 0.5cup Calories 192kcal (10%) Carbohydrates 33.1g (11%) Protein 4.2g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 192

% Daily Value*

Serving 0.5cup
Calories 192kcal 10%
Carbohydrates 33.1g 11%
Protein 4.2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.