Rice Pilaf
Long-grain rice toasted in butter with aromatics, then simmered in broth until every grain is fluffy and separate.
Ingredients
- 2 tbspunsalted butter
- 1 smallyellow onion(finely diced)
- 2 clovesgarlic(minced)
- 1 ½ cupslong-grain white rice(such as basmati or jasmine)
- 2 ¼ cupschicken broth(low-sodium)
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- 1 piecebay leaf
- 2 tbspfresh parsley(finely chopped, for finishing)
Method
- 01
Melt the 2 tbsp unsalted butter in a medium saucepan over medium heat until foaming subsides.
- 02
Add the finely diced yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- 03
Stir in the 2 cloves minced garlic and cook for 30 seconds until fragrant.
- 04
Add the 1 ½ cups long-grain white rice and stir to coat every grain in butter. Toast for 2–3 minutes, stirring frequently, until the rice smells nutty and a few grains turn lightly golden.
- 05
Pour in the 2 ¼ cups chicken broth and add the ½ tsp kosher salt, ¼ tsp black pepper, and 1 bay leaf. Stir once to combine.
- 06
Bring to a boil over medium-high heat, then immediately reduce heat to the lowest setting and cover tightly with a lid.
- 07
Cook undisturbed for 17 minutes. Do not lift the lid — the trapped steam is what finishes the rice.
- 08
Remove from heat and let the rice rest, still covered, for 5 minutes.
- 09
Discard the bay leaf. Fluff the rice gently with a fork, then fold in the 2 tbsp fresh parsley and serve immediately.
Adapted from public domain & community sources