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This easy Rice Pilaf recipe is a simple, flavorful side dish made with rice and vermicelli. A family favorite that pairs perfectly with chicken, pork or beef.
Why You’ll Love This Recipe
This homemade Rice Pilaf is a Wilkes family classic and probably the side dish I have made more than any other over the years. It’s simple, flavorful and so much better than plain rice.
My mother was given this recipe over 40 years ago by an Armenian man who served it at a church dinner, and our family has been enjoying it ever since. I made it hundreds of times while my kids were growing up and usually doubled the recipe because everyone loved it so much!
Rice pilaf is basically rice dressed up a little. The addition of vermicelli, or broken thin spaghetti, adds great flavor and texture without making the recipe complicated. It’s an easy side dish that works with just about anything, including chicken, pork and beef.
Ingredients Needed
- Long Grain White Rice, basmati or jasmine
- Vermicelli or thin spaghetti
- Chicken Broth
- Butter
- Salt
- Minced Onions
How to Make Rice Pilaf
- Place butter and broken up vermicelli into a medium to large pan or skillet.
- Over medium heat on the stovetop, allow butter to melt and brown, stirring often to prevent butter and spaghetti from burning.
- Cook until spaghetti turns a light golden brown over medium-low heat.
- Add in dried onion and salt.
- Pour in liquid. You can also use water but the chicken broth will add a lot more flavor. I have also made this with beef broth.
- Place lid on pot and bring to a boil, reduce heat and simmer until rice and pasta are cooked, about 15-20 minutes.
- Fluff rice with a fork before serving.
Tips from leigh Anne
- Brown the vermicelli. Don’t skip this step! Toasting the vermicelli in butter until golden brown gives the rice pilaf a delicious nutty flavor. Keep an eye on it because it can go from golden to burned quickly.
- Use long-grain rice. Long-grain white rice works best for pilaf because the grains stay light and fluffy rather than becoming sticky.
- Don’t peek. Once the rice is covered and simmering, resist the temptation to lift the lid. Keeping the steam trapped inside helps the rice cook evenly.
- Let it rest. After the rice has finished cooking, remove it from the heat and let it sit covered for about 5 minutes. Then fluff it gently with a fork before serving.
- Double it. This recipe is easy to double, and if your family likes it as much as mine does, you may want to! Leftover rice pilaf reheats beautifully.
- To change up the flavor profile, add in:
- Nuts: Use pecans, almonds, hazelnuts or walnuts.
- Dried Fruit: We like raisins, currants, cranberries, or apricots.
- Garlic. Minced garlic or garlic powder.
- Seasoning: Chives, Mint, Cilantro or Parsley
Frequently Asked Questions
What is rice pilaf?
Rice pilaf is a method of preparing rice where the rice is typically sautéed or toasted before being cooked in broth. Other ingredients such as pasta, vegetables, nuts or dried fruit can also be added for other variations. In this recipe, vermicelli gives the pilaf extra flavor and texture.
Can I double this recipe?
This recipe doubles and triples well. I have served this often at large group gatherings where I have fed up to 200 people.
Can I make rice pilaf ahead of time?
It can be made ahead of time, kept in the refrigerator in an airtight container and then reheated before serving. You can make it 1-2 days ahead of time.
How to reheat rice pilaf
The easiest way is in the microwave. You can also reheat it in a saucepan on the stove top. You may need to add in some additional liquid to keep it from sticking to the pan.
Can I freeze rice?
This rice freezes well in an airtight container. It will last in the freezer for up to 3 months.
What can I use instead of vermicelli?
You can use thin spaghetti or angel hair pasta. Just break it into small pieces before browning it in the butter.
After more than 40 years of making this Rice Pilaf, it is still one of our family’s favorite side dishes. It’s simple enough for a weeknight dinner but flavorful enough to serve for company or a holiday meal. If plain rice feels a little boring, give it a makeover with some butter and toasted vermicelli. Sometimes the simplest recipes really are the ones you come back to again and again.
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Rice Pilaf
Ingredients
- 1 cup long grain rice basmati or jasmine
- 1/2 cup vermicelli thin spaghetti
- 3 Tbsp butter
- 2 cups chicken broth or vegetable broth
- 1 tsp dry minced onion
- 1 tsp salt
Instructions
- In a pan melt butter and brown the broken up vermicelli
- Stir often as this will burn easily, cook until the noodles are browned
- Add chicken broth, onions and salt and bring to a boil
- Add rice and stir together, add the lid and simmer until rice is cooked, about 15-20 minutes
- Cover and simmer slowly until cooked through (15-20 minutes)
- Serves four but is easily doubled
Tips & Notes:
- Brown the vermicelli. Don’t skip this step! Toasting the vermicelli in butter until golden brown gives the rice pilaf a delicious nutty flavor. Keep an eye on it because it can go from golden to burned quickly.
- Use long-grain rice. Long-grain white rice works best for pilaf because the grains stay light and fluffy rather than becoming sticky.
- Don’t peek. Once the rice is covered and simmering, resist the temptation to lift the lid. Keeping the steam trapped inside helps the rice cook evenly.
- Let it rest. After the rice has finished cooking, remove it from the heat and let it sit covered for about 5 minutes. Then fluff it gently with a fork before serving.
- Double it. This recipe is easy to double, and if your family likes it as much as mine does, you may want to! Leftover rice pilaf reheats beautifully.
-
- To change up the flavor profile, add in:
- Nuts: Use pecans, almonds, hazelnuts or walnuts.
- Dried Fruit: We like raisins, currants, cranberries, or apricots.
- Garlic. Minced garlic or garlic powder.
- Seasoning: Chives, Mint, Cilantro or Parsley
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Nutrition Facts:
Michelle Robles says
This recipe is, for me, without a doubt, is hands down the BEST Rice Pilaf recipe out there. It’s quick and easy but most importantly, it truly tastes like rice pilaf should. I decreased the minced onion to 1/2 teaspoon as I felt a full teaspoon was too flavor forward – I want the onion flavor to be in the background (personal taste). Try it-you won’t be disappointed.