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Home » Collections » Sides » Easy Rice Pilaf
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Easy Rice Pilaf

By Rachael | Updated on December 28, 2022

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Easy Rice Pilaf:

Fluffy, flavorful, and fabulous, this easy rice pilaf recipe makes a great side dish all year long. The perfect side for any protein, and a regular in your dinner rotation.

The rice is perfectly cooked and fluffy, the flavors simple and wonderful. This is the kind of side that tastes amazing but really lets the main shine. It is far better than the boxed version, but just as easy to make.

Pair it with your favorite protein like Smoked Pork Butt and serve with chocolate cupcakes and peanut butter frosting for dessert.

Easy to make rice pilaf in a bowl with a wooden spoon scooping some out

I grew up eating rice pilaf at my grandparent’s house, but it was always the kind that came in one of those boxes with the seasoning packets, and it wasn’t until I was an adult and taking cooking classes online that I realized rice pilaf is a method for cooking rice.
And the perfect side for all kinds of meals like this braised beef or shrimp boil. And that the actual recipe can, and often does, change with the cook, but the idea remains the same.

What is the rice pilaf method?

The rice pilaf method is a method for cooking rice that involves using aromatics (garlic and onion), and some oil, and specific steps for cooking the rice to get a fluffy, tasty rice.

Essentially, professional chefs cook rice in different ways to achieve different results. Which is why you can get things like risotto which is rice that is high in starch, and creaminess, that is rich and saucy. But a pilaf is not creamy, it is textured, fluffy rice, with distinctive pieces.

What rice to use?

The pilaf method should be used when cooking with long grain rice.

  • Start by first cooking garlic and onion in oil.  Garlic and onion are your aromatics. They add flavor.
  • Then you add your rice to the pan and stir it so each grain is coated with the oil and is shiny. This is called pearling, and is part of what helps the rice stay separate once it is cooked. This gives you a nice flavor to as you toast the rice. But in this recipe, we do that to the orzo, and just pour the rice in. So easy!
  • Add texture: In this recipe we add some orzo in to give a difference in size and texture.
  • Fluff with a fork: Once the rice is cooked in the liquid of your choice, you have to uncover it and fluff it with a fork to allow the steam to escape. This is a critical step because if you don’t do this, the steam will continue to cook the rice, and you will end up with mushy, overcooked rice as a result.
Tip: Keep in mind, if you won’t be eating the rice pilaf right away and you need to keep it warm, replace the cover after most of the steam is gone.
a bowl of rice pilaf being fluffed with a fork

What is the best rice to use for rice pilaf?

The best rice for rice pilaf is a long grain rice.
I love using a white long grain rice such as jasmine or basmati. But you can choose.
Sometimes people will mix in colorful rice, such as wild rice to add some dimension.
However, because I like to use this rice pilaf recipe as a side dish, and not the star attraction, I like to keep things simple, and stick with a basic rice.

How do you make rice pilaf?

Every recipe for rice pilaf is different, with different additions from shallots and garlic, to carrots, and celery. But one thing remains the same, the basic method is as follows:

  1. Heat oil in a skillet
  2. Add onions and other aromatics, like garlic
  3. Add rice
  4. Add liquid
  5. Cover and let cook
  6. Rest the rice
  7. Fluff the rice
  8. Add anything else you want
  9. Eat the rice pilaf!

For this recipe we add some orzo pasta, which looks like a very large grain of rice, and is toasted to a golden brown to add some color and dimension to this side dish, as well as a fun texture.

Cooking rice pilaf in a skillet stove top, with a wooden spoon scooping some of the rice pilaf

How do you make rice pilaf in the oven?

This recipe can be made in the oven, however, I find it is so easy to make stove top, why bother? But if you want to make it in the oven, then what you will do is:

  • Preheat oven to 350 degrees
  • Follow recipe directions through step 4, where you have your rice and aromatics in a pan.
  • Then add your liquid and transfer to an oven safe cooking dish. Cover with foil.
  • Cook in the oven for about 35 minutes.
  • Remove from the oven, fluff with a fork, and continue with step 7 in the recipe card.

A beautiful bowl of rice pilaf with a cutting board and forks behind it

Serve Rice Pilaf with:

  • Lemon Butter salmon and Asparagus Foil Packs
  • Skillet Honey Mustard Chicken
  • Healthy Lemon Skillet Chicken
  • Salmon with Creamy Lemon Dill Sauce (Keto)
  • Honey Dijon Chicken Cobb Salad

Or Try this Wild Rice Pilaf for a fun change to rice pilaf.

Easy to make rice pilaf in a bowl with a wooden spoon scooping some out

Easy Rice Pilaf

Easy rice pilaf, a delicious and simple side dish with flavorful rice and orzo. Easy to make and great with any main. 
3.31 from 246 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: easy rice pilaf recipe, rice pilaf
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 244kcal
Author: Rachael

Ingredients

  • 2 tablespoons butter
  • 1/2 cup orzo pasta
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 1/2 cup white long grain rice uncooked
  • 2 cups chicken broth
  • 1 tsp Salt
  • ½ tsp Dried Parsley
  • ¼ cup Parmesan Grated

Instructions

  • In a large skillet over medium-low heat, melt butter *Note, you need a lid for the skillet for later
  • Add orzo pasta to butter, and cook and stir orzo until golden brown.
  • Once orzo pasta is golden, stir in onion and cook until onion becomes translucent.
  • Add garlic and cook for 1 minute until fragrant.
  • Add in the rice, and stir to coat with oil. Add chicken broth, salt, and parsley. Stir well, then increase heat to high and bring to a boil.
  • Once boiling, reduce heat to medium-low, cover skillet with lid, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Remove from heat and let stand for 5 minute
  • Stir in parmesan, then fluff with a fork.
  • Taste, and adjust seasoning as needed.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 35g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1165mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 10.1mg | Calcium: 99mg | Iron: 0.7mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
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Easy rice pilaf makes the perfect side dish for any meal

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Related categories:
Sideseasy rice pilaf Rice Pilaf

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Comments

  1. Sabrina says

    December 10, 2018 at 2:15 pm

    We love this and have it a few times a week! It's such a great side dish and goes with everything so why not!
    Reply
  2. Mallory Lanz says

    December 10, 2018 at 2:41 pm

    I've been looking for a good rice pilaf recipe. Glad to have one in my arsenal!
    Reply
  3. Jennifer says

    December 10, 2018 at 2:41 pm

    Rice pilaf is my favorite!!!
    Reply
  4. Stacie A Hamilton says

    December 10, 2018 at 4:34 pm

    Oh, wow! I've never made rice pilaf from scratch because I didn't know it was so easy. This is now on my holiday cooking list for this Christmas.
    Reply
    • Rachael says

      December 10, 2018 at 5:56 pm

      It is! I hope you try it.
      Reply
  5. Jocelyn says

    December 11, 2018 at 11:43 am

    I love how easy it is to make this homemade rice pilaf!!! So fluffy and delicious!
    Reply
  6. Stephanie says

    December 12, 2018 at 7:46 pm

    Where did get the platess? They are so cute!
    Reply
  7. Betty says

    February 8, 2019 at 9:35 am

    If I needed this recipe to feed 6 -8 people how would I adjust the recipe?
    Reply
    • Judy says

      November 2, 2019 at 7:02 pm

      I am also interested in adjusting this for 8 people. Was there a reply that I don’t see here?
      Reply
      • Rachael says

        November 5, 2019 at 12:35 pm

        I am sorry for missing this question. To adjust for 8 people simply double the recipe.
  8. Cindy says

    February 22, 2019 at 10:43 am

    Hi, thanks for this recipe. It looks fantastic! I appreciate you including the oven instructions, and would like to answer your, “but why bother” question. For me, the reason to do it in the oven would be if I already had the oven on anyway and wanted to cook both dishes together for energy efficiency. Also, sometimes I use the oven if it’s a cool day, but not cold enough to run the furnace or build a fire. Baking something can take the chill out of the kitchen. Again, any thanks!
    Reply
  9. Erin says

    May 11, 2019 at 10:27 am

    I have a question: You say this recipe makes 4 servings. How much is in a serving?
    Reply
  10. Katherine says

    July 31, 2019 at 11:00 pm

    I’ve never been able to make rice on the stove for some reason it always turns out crunchy or liquid never absorb especially rice pilaf. I finally had success with this recipe!!! I’m adding this into my rotation everyone loves it and hank you so much for sharing this recipe. Turns out perfect
    Reply
    • Rachael says

      August 4, 2019 at 11:31 am

      I am so glad you like it. It is one of our favorites for sure!
      Reply
  11. Lorrie says

    October 9, 2019 at 7:51 am

    Can I prepare this in the morning and just heat it up for dinner?
    Reply
    • Rachael says

      October 11, 2019 at 3:33 pm

      Yes, you definitely can.
      Reply
  12. Eline schell says

    November 14, 2019 at 1:16 pm

    Can I omit the orzo?
    Reply
    • Rachael says

      November 18, 2019 at 12:08 am

      Yes you can.
      Reply
  13. Yvette says

    December 6, 2019 at 12:14 pm

    Can you help me figure out how to make this in a 22 quart “Hamilton Beach roaster oven”. Need to make rice pilaf for a staff party & I can’t seem to find a bag big enough. Help please!!
    Reply
    • Rachael says

      December 13, 2019 at 3:40 pm

      Shoot, I am not sure. I would say just triple the recipe.
      Reply
  14. mpotter says

    April 30, 2020 at 11:40 am

    I found this recently and have already made it SEVERAL times. It is so simple & delicious. Thank you! I was curious, though- you mention "pearling" but you don't indicate that in the recipe. (add rice and broth and spices). So I watched the video. Again, nope. I do coat the rice and toast/pearl it before adding the broth. I have heard it enhances the flavor (I learned about the technique from a Spanish rice dish we love). In any case, we do love this recipe and it has appeared at many dinners since finding you. Thanks again.
    Reply
    • Rachael says

      May 11, 2020 at 9:48 am

      Yes, this is an "easy" method, so while that is the traditional route, you do not HAVE to. I usually just add the rice, give it a quick stir, and then add the broth. I didn't give my video team clear enough instructions it appears. But it works either way. So glad you enjoyed it.
      Reply
  15. Dawn says

    July 19, 2020 at 11:37 am

    I have made this rice for company twice, and both people wanted the recipe from me. This is easy to make, and so delicious! This is now our new favorite side dish!
    Reply
  16. Tony Thomassen says

    August 6, 2020 at 6:36 pm

    Made this tonight for the first time. Made dinner for my daughter, son in law. They loved it. My daughter had two helpings. Went great with oven baked chicken thighs And steamed broccoli. My two grandchildren cleared their plates and said it was “yummy.”
    Reply
  17. Megan says

    May 24, 2021 at 3:30 pm

    This recipe is SO good.
    Reply
    • Rachael says

      May 25, 2021 at 9:01 am

      Thank you, I am so glad you enjoyed it.
      Reply
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