Basic Rice Pilaf
A recipe for basic rice pilaf that can be adapted to your likings.
Servings: 4 servings
Calories: 273kcal
Equipment
- 1 medium saucepan
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons butter or olive oil
- 1 small onion finely chopped
- 2 cups chicken stock or vegetable broth, warm
- ½ teaspoon salt adjust to taste
- freshly ground pepper to taste
- fresh parsley chopped, for garnish
Instructions
Build Your Flavor Base
- Heat butter or oil over medium heat. Add onions (and aromatics like garlic or celery) and cook until soft and fragrant.
Toast the Rice
- Add uncooked rice and stir for 2–3 minutes until lightly coated and slightly nutty.
Add the Hot Liquid
- Pour in warm stock (not cold). Bring to a gentle boil.
Season Early
- Add salt, pepper, and any herbs or spices.
Simmer & Cover
- Reduce the heat to low, cover, and cook undisturbed until the liquid is absorbed.
Rest (don't skip this step)
- Turn off the heat and let it sit covered for 5 minutes.
Fluff & Finish
- Use a fork to separate grains. Add herbs or butter if desired.
Notes
You can also swap broth flavors or use brown rice (adjust cooking time).
Nutrition
Calories: 273kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 518mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg