The 5-Ingredient Rice Dish Everyone Should Know By Heart
I mostly eat plain steamed jasmine rice at home, especially when I’m cooking an Asian meal. But probably thanks to all the Rice-A-Roni I ate growing up, there are times when I want something full-flavored instead. This buttery rice pilaf fits the bill perfectly.
Making rice pilaf isn’t difficult, but it’s a delicate balance of coaxing lots of flavor into the rice and pasta, and getting just the right texture in the rice. With just five ingredients, this golden-hued rice pilaf packs lots of flavor into perfectly cooked, fluffy long-grain rice and orzo pasta. Here’s how to make it.
Why You’ll Love It
It’s just 5 ingredients but still flavorful. Butter, onion, and chicken broth ensure that this pilaf is packed full of flavor.
No mushy rice! This has the perfect amount of chicken broth so that the rice and orzo cook up into distinct, fluffy grains. We promise it’s not mushy.
Key Ingredients in Rice Pilaf
Rice: Long-grain white rice, such as jasmine, is used here so that you end up with long, fluffy grains.
Orzo: This rice-shaped pasta cooks up into a similar size and shape as the rice, but adds a different flavor and texture.
Onion: Finely chopped onion cooks down and adds a deeper flavor to the pilaf.
Chicken broth: Store-bought or homemade chicken stock works here, but stick to low-sodium broth.
How to Make Pilaf
Rinse the rice. Rinse the rice briefly to remove some of the starch from the outside of the grains.
Cook the onion. Sauté onion in butter until tender.
Toast the orzo and rice. Add the orzo and cook until golden brown, then add the rice and cook until the rice starts to turn translucent (this will help the rice maintain distinct grains).
Cook with liquid and let steam. Simmer in chicken broth until the rice and orzo are tender. Let sit off the heat for a few minutes before fluffing with a fork and stirring in some parsley if you’d like.
Helpful Swaps
Ghee can be used in place of the butter. Olive oil can also be used instead of butter, but the flavor of the pilaf will not be as rich.
To make the rice pilaf vegetarian, use low-sodium vegetable broth in place of the chicken broth.
Storage Tip
Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave.
What to Serve with Rice Pilaf
Rice Pilaf Recipe
Toasting the rice and pasta gives this pilaf an extra boost of flavor.
Prep time 5 minutes to 10 minutes
Cook time 30 minutes
Makes 4 1/4 cups
Serves 4 to 6
Ingredients
1 cup long-grain white rice
2 tablespoons unsalted butter or ghee
1/2 medium yellow onion, finely chopped (about 3/4 cup)
1/2 cup dried orzo pasta
1 1/2 cups low-sodium chicken broth
1 teaspoon kosher salt, plus more as needed
2 tablespoons finely chopped fresh parsley leaves (from about 8 sprigs, optional)
Instructions
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Place 1 cup long-grain white rice in a medium bowl and add enough cold water to cover. Swish the grains around with your hands, then drain through a fine-mesh strainer. Let sit in the strainer to drain well.
Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/2 finely chopped medium yellow onion and cook, stirring occasionally, until translucent, 3 to 5 minutes.
Stir in 1/2 cup dried orzo pasta and cook, stirring often, until golden-brown and fragrant, about 2 minutes. Stir in the rice and cook, stirring often, until starting to turn translucent, about 3 minutes.
Stir in 1 1/2 cups low-sodium chicken broth and 1 teaspoon kosher salt. Bring to a boil. Stir once more, then reduce the heat to low. Cover and cook until the rice and orzo are tender, 15 to 18 minutes.
Turn off the heat and let sit covered for 5 minutes. Uncover and sprinkle with 2 tablespoons finely chopped fresh parsley leaves if using. Fluff the rice with a fork. Taste and season with more kosher salt as needed.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
