Rice Pilaf

This Rice Pilaf is simple, fluffy, and flavorful, and a good side dish for Chicken, Beef, Pork, and more.
Course Side Dish
Cuisine American
Keyword rice pilaf
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 6
Calories 302kcal
Author Joanne Ozug


  • 2 cups long grain white rice (I think jasmine and basmati are best)
  • 2 tbsp butter (or olive oil*)
  • 1/2 cup chopped shallots
  • 1/4 + 1/4 tsp salt
  • 3 cups chicken stock


  • Place the rice in a strainer, and rinse well for 2 minutes.
  • Add the butter, shallots, and 1/4 tsp salt to a nonstick pan (use one that has a lid), and cook for 5 minutes, until slightly softened.
  • Add the rinsed rice and toast for 3-5 minutes, stirring often, until the rice turns chalky and opaque.
  • Add the chicken stock and remaining 1/4 tsp salt, and increase the heat to high. Once the liquid reaches a boil, reduce the heat to a simmer (low heat), and cover the pan with the lid**.
  • Cook for 18-20 minutes, until the liquid has been absorbed.
  • Stir and fluff the rice, as the bottom tends to get drier than the top, replace the lid, and let the rice sit for 10 more minutes. Serve and enjoy!


*To make this dairy free, you can use olive oil. It's still good, but know that it won't have that classic pilaf flavor.
**A tight-fitting lid is important, one that was designed for the pan, and not a makeshift lid.


Calories: 302kcal | Carbohydrates: 53g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 208mg | Potassium: 196mg | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.7mg