This easy homemade Rice Pilaf is absolutely life-changing. Adapted with minor tweaks from Brian Lagerstrom's version of rice pilaf, this recipe is easy to prepare but so packed with flavor you'll think it was slowly simmering on the stove for days.
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Why You'll Love This Easy Rice Pilaf
The first time my daughter tasted this homemade rice pilaf she said "This is like a Rice-a-Roni copycat, but like a million times better."
Seriously, this rice pilaf is easy to prepare and you probably already have most of the ingredients in your pantry. It's much tastier than any processed rice out of a box and without any added preservatives.
What You Need
- Rice - You can use any long-grain rice you like, but I prefer the aromatic jasmine rice
- Angel hair pasta - Also called capellini, this super thin pasta cooks quickly and cooking it in the butter adds a savory nuttiness to the dish
- Butter - Rich and decadent
- Chicken Stock - Skip the water and cook your rice with stock to add a deep richness of flavor that will elevate the entire dish
- Garlic - Run fresh garlic through a press or mince as small as possible
- Onion - This recipe uses a box grater to create a fine pulp that practically melts into the rice (the perfect way to hide it from picky eaters!)
- Better than Bouillon - Roasted chicken flavor to complement the chicken stock
- Salt - I always prefer kosher salt when cooking
- Lemon Juice - Adds a light freshness to balance all the richness
- Parsley - Fresh herbs add a bright pop of color and flavor
- Grated Parmesan - Adds a nutty creaminess that takes this dish from delicious to life-changing
Step By Step Instructions
Step 1 - Heat a deep skillet or Dutch oven on medium high heat and add butter so it starts melting while you gather and prep your other ingredients. Add the broken angel hair pasta and cook until golden brown.
Step 2 - Add the rice and cook for a few minutes until it starts to become translucent.
Step 3 - Add the grated onion, garlic, and salt. Stir in until fully incorporated.
Step 4 - Add the Better the Bouillon and chicken stock and stir well. You can also add a ¼ cup of dry white wine such as pinot grigio and letting it cook off for a minute or two before you add the chicken stock.
Step 5 - Bring it to a low simmer and then reduce the heat to low and cover with a lid and cook for 15 minutes. Then remove the pot from the heat and let it sit for another 10 minutes (don't open the lid!)
Step 6 - Remove the lid, add in the grated parmesan, lemon juice and chopped parsley, and gently stir to mix in. Transfer to a serving dish or bowl and serve.
Easy Homemade Rice Pilaf
Ingredients
- 6 tablespoons butter
- 4 ounces angel hair pasta broken into pieces about 1 inch each
- 2 cups jasmine rice
- 1 cup onion grated
- 1 tablespoon garlic pressed or minced
- 2 teaspoons kosher salt
- 2 tablespoons Better than Bouillon roasted chicken flavor
- 4 cups low sodium chicken stock
- ¼ cup parmesan cheese grated
- ¼ cup parsley chopped
- 1 teaspoon lemon juice
Instructions
- Heat a deep skillet or Dutch oven and add butter. Once melted add the angel hair pasta and cook until golden brown (about 3 minutes).
- Add the rice and stir to ensure it's all coated in butter. Cook for another 3 to 4 minutes.
- Add the grated onion, pressed garlic, and salt. Mix well until fully incorporated.
- Add the Better than Bouillon and the chicken stock and stir to mix everything together. Bring it to a low simmer and then turn the heat down to low and cover the pot with a lid. Let cook for 15 minutes and DON'T remove the lid.
- Remove from the heat and let it rest for another 10 minutes with the lid on (I'm serious...no peeking!)
- When ten minutes have passed remove the lid. Gently fold in the grated parmesan and parsley.
Notes
- Rinsing and draining the rice will remove excess starch, but one time I made this dish and completely forgot to rinse the rice and it still tasted great
- This recipe works just as well if you omit the angel hair pasta and just make the rice
- You can slice the onions very finely, but I find it comes out better when using a box grater to turn it into a pulp. It quite literally melts into the rice so you get the flavor but no onion chunks
- Optional - add a ¼ cup of dry white wine (I prefer Pinot Grigio) before you add the chicken stock for another layer of flavor
Nutrition
I'm not a trained chef, just an average guy who taught himself how to cook. I make easy meals that anyone make themselves. If I can cook it, so can YOU!
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