How to Make Rice Pilaf
This rice pilaf turns out perfectly every time and is so simple & full of flavor! Serve with grilled meat and vegetables or as a side dish with your favorite meal.
Servings 6 servings
Calories 192kcal
Equipment
- Spoon
Ingredients
- 2 Tbsp. butter, unsalted
- 1/3 cup vermicelli
- 1/2 cup white onion, finely diced
- 2 cloves garlic, minced
- 1 cup long grain white rice (Basmati)
- 2 cups chicken broth or water
- 1/2 tsp. salt
Instructions
- Rinse the rice: Place rice in a mesh strainer and rinse it thoroughly under cool water. The water will appear cloudy at first, then the water will run clear. This helps to remove the surface starch to help yield fluffier, more distinct grains. Set the strainer of rice aside while you cook the onion.1 cup long grain white rice (Basmati)
- Melt the butter in a saute pan over medium heat.2 Tbsp. butter, unsalted
- Add in the vermicelli and toast it gently, stirring often to prevent burning.1/3 cup vermicelli
- Add in the onion and garlic and cook over medium heat to soften, stirring frequently, about 1-2 minutes.1/2 cup white onion, finely diced, 2 cloves garlic, minced
- Add rice and stir into the onion/butter until the grains look translucent, about 30 seconds. Then add in the broth and salt and bring to a small boil.2 cups chicken broth or water, 1/2 tsp. salt
- Reduce heat to low, cover and simmer with the lid on for 15-20 minutes.
- Remove from the heat and allow to sit covered for 5 minutes. Fluff with a fork and garnish with parsley.
Video
Notes
- Rice will last in your fridge for 2-3 days.
- Feel free to add in ground spices such as coriander, cumin, or cinnamon. Just a little bit goes a long way in pilaf.
Nutrition
Serving: 0.5cup | Calories: 192kcal | Carbohydrates: 33.1g | Protein: 4.2g