Rice Pilaf
Buttery, fragrant rice pilaf with toasted orzo, fluffy long-grain rice, and savory broth. A reliable stovetop method for tender, separate grains.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cups orzo pasta
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 cups long-grain white rice rinsed and well drained
- 2 cups low-sodium chicken broth
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh parsley chopped
- 1 tsp lemon zest optional
Instructions
- Rinse the rice in a fine-mesh strainer under cool water, swishing with your hand, until the water runs mostly clear. Drain well and set aside.
- Set a medium, heavy-bottomed saucepan over medium heat. Add the butter and olive oil. When the butter melts and foams, add the orzo and cook, stirring often, until deeply golden, 3 to 5 minutes.
- Stir in the onion and cook until softened and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 30 seconds.
- Add the rinsed rice and stir to coat, toasting for 1 minute to lightly dry the grains.
- Pour in the chicken broth, then add the salt, pepper, and bay leaf. Stir once to combine and bring to a gentle boil.
- Reduce the heat to low so the surface barely simmers. Cover tightly and cook without stirring until the liquid is absorbed and the rice is tender, 15 to 18 minutes.
- Remove from the heat and keep covered to rest for 10 minutes. Do not lift the lid during this time.
- Uncover, discard the bay leaf, and fluff the pilaf with a fork. Fold in the parsley and lemon zest, taste, and add a pinch more salt if needed.
- Serve warm, garnished with extra parsley if you like.
Notes
- Use a pot with a tight-fitting lid to trap steam for even cooking.
- If using jasmine rice, check for doneness 1 to 2 minutes earlier; it cooks slightly faster.
- For vegetarian pilaf, swap chicken broth for vegetable broth and keep the same ratios.