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There’s something about Rice Pilaf that makes every dinner feel more like an occasion. The rice is fluffy and buttery with crunchy almonds and sweet-tart cranberries that make every bite different. It has way more flavor and texture than plain rice ever could. You’ll wonder how something this easy can be this good.
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I make it for Thanksgiving, Christmas, and family dinners because it’s a versatile side dish that goes with almost anything I’m serving. It’s budget-friendly, great for making ahead, and perfect for potlucks or easy weeknight meals when you need something more interesting than plain rice. The pilaf stays fresh in the fridge for about 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Rice Pilaf with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this buttery, nutty rice pilaf ready in about 30 minutes.
Toast the Aromatics
Melt the butter in a large skillet or pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until it’s softened and translucent. Toss in the chopped garlic and cook for 1 more minute, until fragrant.
Toast the Rice
Throw the white rice into the pot and cook, stirring frequently, so it’s lightly toasted and golden. You’ll notice the grains start to smell nutty and turn slightly golden at the edges.
Mix in ½ cup of the toasted almonds and ¼ cup of the dried cranberries. The almonds add texture, while the cranberries will plump up as the rice cooks.
Simmer Until Tender
Season with salt and pepper. I keep a salt-and-pepper grinder right by the stove because freshly ground seasonings make such a difference in flavor.
Pour in the vegetable broth and stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–20 minutes, or until the rice is tender and all the liquid has been absorbed. I like using this universal glass lid so I can check the progress without lifting it and letting steam escape.
Fluff and Finish
Remove the skillet from the heat and fluff the rice with a fork. The grains should be separate and fluffy, not sticky or clumpy. Stir in the chopped green onions for a fresh, mild onion flavor and a pop of color.
Serve
Transfer the pilaf to a large ceramic bowl and top with the remaining toasted almonds and dried cranberries. The extra almonds and cranberries on top make it look beautiful and provide a crunchy, sweet contrast in every serving.
If you’re bringing it to a potluck or holiday dinner, I transfer it to an insulated casserole carrier to keep it warm during transport, and it stays at the perfect temperature for up to an hour.
Rice Pilaf
Ingredients
- 4 tablespoons butter
- ½ cup onion diced
- 1 tablespoon chopped garlic
- 1 cup long-grain white rice
- 1 cup toasted slivered almonds divided
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 3 cups vegetable broth
- ½ cup dried cranberries divided
- 4 tablespoons green onions chopped
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the garlic and cook for 1 minute more.4 tablespoons butter, ½ cup onion, 1 tablespoon chopped garlic
- Add the rice to the skillet and cook, stirring frequently, until lightly toasted and golden. Mix in ½ cup of the toasted almonds and ¼ cup of the dried cranberries.1 cup long-grain white rice, 1 cup toasted slivered almonds, ½ cup dried cranberries
- Season with salt and pepper. Pour in the vegetable broth and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid has been absorbed.½ teaspoon salt, Freshly ground black pepper, 3 cups vegetable broth
- Remove from the heat and fluff with a fork. Stir in the green onions.4 tablespoons green onions
- Transfer to a serving dish and top with the remaining almonds and cranberries.
Video
Notes
- Toast the rice properly: Stir the rice constantly in the butter until the grains turn golden and smell nutty, usually about 3–4 minutes, so every grain is coated and develops that deep flavor.
- This stovetop pilaf uses long-grain rice: Cook it over medium-low heat after bringing it to a boil, which gives you precise control over the temperature and ensures the long-grain rice stays fluffy and separate.
- Don’t lift the lid while simmering: Once you cover the skillet and reduce the heat, resist the urge to peek because lifting the lid releases steam and can make the rice cook unevenly or turn out sticky.
- Add cranberries in stages: Mixing some cranberries into the rice while it cooks lets them plump up and infuse the pilaf with sweetness, while the ones on top stay slightly chewy for textural contrast.
- Try these simple swaps: Use basmati or jasmine rice for extra aroma, swap vegetable broth for chicken broth or chicken stock for deeper flavor, add diced celery with the onion, stir in fresh parsley with the green onions, use olive oil instead of butter, add frozen peas in the last 5 minutes, substitute garlic powder for fresh garlic, or swap rice for orzo pasta and reduce cooking time to 10–12 minutes.
- Flash-freeze for meal prep: Spread cooled pilaf on a baking sheet and freeze for 1 hour, then transfer to containers so the grains stay separate and don’t clump when you reheat individual portions.
Nutrition
How to Store Leftovers
Store leftover rice pilaf in an airtight container in the refrigerator for up to 4 days. When you’re ready to reheat it, add a tablespoon of water or vegetable broth and microwave in 30-second intervals, fluffing with a fork between each interval to redistribute the moisture. You can also reheat it in a skillet over low heat with a splash of broth.
For longer storage, freeze the pilaf in freezer-safe containers or resealable bags for up to 3 months. Let it cool completely before freezing, and press out as much air as possible from the bags. Thaw it overnight in the fridge, then reheat using the same method as refrigerated leftovers.
What to Serve With Rice Pilaf
Serve this alongside roasted turkey, glazed ham, herb-roasted chicken, or prime rib for holiday dinners and Sunday suppers. The buttery, nutty flavors complement roasted Brussels sprouts, glazed carrots, green beans almondine, or honey-roasted root vegetables for a complete spread.
For weeknight meals, pair it with grilled chicken, baked salmon, or pork tenderloin and steamed broccoli or a simple green salad. It also works well with hearty soups and stews like beef stew, chicken noodle soup, or vegetable soup for a comforting dinner.
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