# Rice Pilaf

Long-grain rice toasted in butter with aromatics, then simmered in broth until every grain is fluffy and separate.

_Side_

Prep: 10 min · Cook: 25 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 2 tbsp unsalted butter
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 1 ½ cups long-grain white rice (such as basmati or jasmine)
- 2 ¼ cups chicken broth (low-sodium)
- ½ tsp kosher salt
- ¼ tsp black pepper (freshly ground)
- 1 piece bay leaf
- 2 tbsp fresh parsley (finely chopped, for finishing)

## Instructions

1. Melt the 2 tbsp unsalted butter in a medium saucepan over medium heat until foaming subsides.
2. Add the finely diced yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
3. Stir in the 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add the 1.5 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.
5. Pour in the 2.25 cups chicken broth and add the 0.5 tsp kosher salt, 0.25 tsp black pepper, and 1 bay leaf. Stir once to combine.
6. Bring to a boil over medium-high heat, then immediately reduce heat to the lowest setting and cover tightly with a lid.
7. Cook undisturbed for 17 minutes. Do not lift the lid — the trapped steam is what finishes the rice.
8. Remove from heat and let the rice rest, still covered, for 5 minutes.
9. Discard the bay leaf. Fluff the rice gently with a fork, then fold in the 2 tbsp fresh parsley and serve immediately.

## Tip

> Toasting the rice until you can smell a faint nuttiness — not just until it looks coated — is the step most home cooks rush. That 2–3 minutes of dry heat gelatinizes the outer starch and is what keeps the grains separate after cooking.

Tags: weeknight, vegetarian, one-pan, comfort-food

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