Rice Pilaf
This rice pilaf is perfect to serve on its own or as a side dish alongside any main course with chicken, beef, lamb, or pork. Today, I served it along with baked chicken drumsticks. And this pilaf takes less than 30 minutes to make.
In our family, rice pilaf with a little bit of yogurt salad is a meal on its own. My kids love rice, so it’s my go-to lunch on busy days. In fact, when I make chicken schnitzel, breaded chicken breast, or chicken tenders, I always serve them with rice.
Today, I serve this pilaf with baked chicken drumsticks. These baked legs take about 40 minutes in the oven. So, rice is the perfect dish to make while waiting for the chicken to bake.
About this rice
Pilaf means rice that has been cooked with stock. You can, but you don’t have to, add veggies to the rice. However, carrots and peas add a nice touch of color to the rice, making it much more desirable, especially to kids.
When making pilafs and pulao, I use basmati rice. But you can also use jasmine or other white rice.
And I highly recommend reading the packaging and adjusting the quantity of water accordingly. Some rice needs a bit more water, while others need a bit less. Usually, every rice package will give the recommended suggestions.
All basmati rice works with a ratio of 1 cup rice to 1.5 cups water when unsoaked. And 1 cup of rice to 1 cup of water when soaked.
Ingredients and substitutes
- Rice – I love basmati rice, and almost all my rice dishes use basmati. But you can make this with jasmine or other rice as well. Whatever variety of rice you use, I highly recommend you read the label to see the recommended amount of liquid and adjust the amount of stock used in the recipe.
- Vegetables – I used carrots and peas today because they all cook at the same time as the rice. You can use other veggies, too, as long as they do not need more than 15 mins of cooking time. Veggies like cauliflower and broccoli cannot be used raw. And yet, if you par-boil them, you can finish cooking them with the rice.
- Garlic – Great flavor that can really add so much to a dish, but it can be strong if added too much. So, add only as much as mentioned in the recipe.
- Stock – I have used chicken stock for this rice, but you can also add vegetable or beef stock if you want. You can even use the same amount of water to keep it more neutral. And if a liquid stock is not on hand, you can also hydrate stock cubes.
- Fresh herbs – I am a cilantro person, so I always use cilantro. And yet, parsley and a sprinkle of mint are also great flavors to try.
Step-by-step: Rice pilaf
- Wash and soak rice for 30 minutes. Drain and set aside.
- In a saute pan, add the oil and butter. Sauté onions and garlic until the onions are translucent.
Pro tip – Use a wide-face skillet for cooking rice to ensure even cooking. - Add the carrots – sauté for 2 minutes. Then, add the peas, bay leaves, and cinnamon.
- Then, add the rice and sauté it for 2 minutes. Season with salt and pepper.
- Finally, add the stock and bring it to a boil. Once it comes to a boil, reduce the heat to an absolute simmer.
- Cover and cook for 20 minutes. Turn the heat off and let it rest for another 10 minutes.
Pro tip – The rice will continue to cook in the residual heat, making it light and fluffy. - After 10 minutes, add the parsley or cilantro and fluff the rice with a fork. Garnish with more fresh herbs – parsley/cilantro.
What do you serve with rice?
- Baked chicken legs or baked chicken thighs
- Sheet Pan Lemon Chicken or Breaded Chicken Breast
- Sesame Green Beans or Quick Garlic Sesame Asparagus
- Garlic Parmesan Asparagus
- Kale with Pine Nuts or Kale with Feta Cheese
Frequently asked questions
When adding vegetables to the rice, you want to pay attention to the water content. Any veggies that have low water content are best for rice pilafs. For example, carrots, peas, sweet potatoes, beets, and butternut squash.
You can add potatoes, but chop them into small dice, just like I have chopped the carrots in this dish. That’s so the potatoes cook at the same time as the rice. Large pieces of potato may stay raw in the center.
I use basmati rice when making pilaf and pulao. But you can use jasmine or other white rice.
I highly recommend reading the packaging and adjusting the quantity of water accordingly. Some rice needs a bit more water, while others need a bit less. Usually, every rice package will give the recommended suggestions.
All basmati rice works with a ratio of 1 cup rice to 1.5 cups water when unsoaked. And 1 cup of rice to 1 cup of water when soaked.
Absolutely. Just pay attention to the water-to-rice ratio and cooking times.
Basmati rice – 1 cup rice to 1 1/2 cups water – 20 mins
Texmati rice – 1 cup rice to 2 cups water – 20 mins
Long-grain-rice – 1 cup rice to 1 1/2 cup water – 20 mins
Short grain rice – 1 cup rice to 1 1/2 cups water- 15 mins
Jasmine rice – 1 cup rice to 1 3/4 cup water – 15 mins
Yes, you can easily substitute brown rice for this recipe. Just make sure to adjust the water quantity and cooking times as stated in the brown rice packaging.
As a guide, the ratio for brown rice is:
When not soaked, use the ratio of 1 cup brown rice to 2 cups water or stock. If soaked for 1/2 hour, use the ratio 1 cup rice to 1.5 cups water or stock.
Brown rice usually takes about 20 to 25 minutes to cook. Then leave covered for an additional 15 minutes before you fluff.
Video
Ingredients
- 1 cup (200 g) Rice Basmati, washed, soaked for 30 mins
- 1 tbsp Oil
- 1 tbsp Butter
- 1 cup Onions chopped
- 1 Garlic minced
- 1 cup (130 g) Carrots diced
- 1 cup (145 g) Peas (fresh or frozen)
- 3 Bay leaves
- 1 Cinnamon stick
- 1½ cups (350 ml) Stock (chicken or vegetable)
- 1 tsp Salt
- 1 tsp Pepper
- ¼ cup Parsley or cilantro
Method
- Wash and soak rice for 30 minutes. Drain and set aside.
- In a saute pan, add the oil and butter. Saute onions and garlic until the onions are translucent.
- Add the carrots – saute for 2 minutes. Then, add the peas, bay leaves, and cinnamon.
- Then, add the rice and saute it for 2 minutes. Season with salt and pepper.
- Finally, add the stock and bring it to a boil. Once it comes to a boil, reduce the heat to an absolute simmer.
- Cover and cook for 20 minutes. Turn the heat off and let it rest for another 10 minutes.
- After 10 minutes, add the parsley or cilantro and fluff the rice with a fork. Garnish with more fresh herbs – parsley/cilantro.
Notes
- Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
- Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
- If you make a pilaf, lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
- Use the right ratio of rice to water. For soaked long-grain rice, such as this basmati, 1 cup rice works best with 1 ½ cups of water. If not soaked, use 2 cups of water for every 1 cup long grain rice (see FAQ below). And, if you don’t know how much water to use, read the package instructions, as most rice manufacturers will give you a guide for their product.
- Also, if you use vegetables in the rice, add ¼ cup more water for every 1 cup of veggies. However, if you use frozen veggies, do not add more water as frozen veggies tend to have excess moisture.
- Once the rice is lightly toasted, add the water and bring it to a boil.
- Then, cover the pot and reduce the heat to an absolute simmer (low).
- Cook the rice covered for 20 minutes.
- After 20 minutes, turn the heat off but do not open the pot – leave it for another 15 minutes.
- After 15 minutes, open the pot and fluff the rice with a fork.
How to make cucumber salad?
- 1 cup yogurt
- 1 cup of diced cucumber
- 1 cup tomatoes (optional)
- ½ tsp sugar
- ¼ tsp pepper
- ¼ tsp salt
- Combine all ingredients in a bowl.
- Taste and adjust seasoning. If the yogurt is not sour, add ¼ tsp lemon juice.
- Serve alongside any rice pilaf or biryani
Equipment you will need
Nutrition
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This has got to be the best rice recipe I have ever made. My kids loved it very much. Simple easy and flavorful.
Thank you so much for the lovely feedback. I am so happy you enjoyed this recipe.
Thanks. I used brown rice, it turned out delicious.
Thanks, for the feedback, Estela. Happy you enjoyed this
We love rice. This rice pilaf looks wonderful. I have never tried making my rice with cinnamon, I’ll have to remember that next time.
I’ve never made rice pilaf before but you’re making me think I need to change that. It looks so tasty, as do the chicken drumsticks you’ve served yours with! 🙂 Mmm.
I loved how super quick and easy your Easy Pilaf – Rice with Vegetables recipe was. I swear it took no time at all and was delish! I will be making this again for sure.
What a great recipe for rice pilaf. The instructions were so easy to follow and the flavors so wonderful. Loved it!
I’m a huge fan of pilaf, most of the time I eat it when I’m buying an Asian take away meal so I cannot wait to try your wonderful recipe. Love the video too, very thorough and detailed!