Rice Pilaf (Fluffy Stovetop Basmati Pilaf)
If you’re after a reliable, fluffy rice pilaf that never turns gluey, this method is for you. Classic pilaf transforms humble basmati into something fragrant and elegant by toasting the grains in butter with onions and warm spices before adding stock. The result? Distinct, tender grains that pair with everything from weeknight chicken to festive roasts. It’s a versatile one-pot rice side dish you can master in under 30 minutes.
Why you’ll love this rice pilaf
- Fluffy, never sticky. Rinsing + toasting locks in texture and aroma.
- Weeknight-easy. Simple stovetop method with an optional oven finish.
- Customizable. Fold in peas, toasted almonds, vermicelli, or herbs.
- Meal-prep friendly. Reheats beautifully with a splash of stock.
Want another quick, crowd-pleasing rice idea? Try my chicken fried rice for a fast main using leftover rice. For more quick inspirations, explore my 30-minute recipes.
Ingredients (serves 4–6)
Base Pilaf
- 300 g basmati rice (≈ 1½ cups), well rinsed until water runs clear
- 30 g unsalted butter (2 tbsp) + 1 tbsp olive oil
- 1 small yellow onion, finely diced (about 120 g / 1 cup)
- 2 cloves garlic, minced (optional)
- 600 ml hot chicken or vegetable stock (2½ cups), low-sodium
- 1 bay leaf
- ½ tsp fine salt (adjust if stock is salty), ¼ tsp black pepper
Warm Spice (optional but recommended)
- ½ tsp ground cumin or 1 cinnamon stick
- 2–3 whole cardamom pods (lightly crushed), or ¼ tsp ground
Finishes & Add-ins (choose a couple)
- 50 g vermicelli broken into 2–3 cm pieces (½ cup)
- 60 g frozen peas (½ cup), thawed
- 30 g toasted slivered almonds or pine nuts (¼ cup)
- 2 tbsp finely chopped parsley or dill
- 1 tbsp butter to finish (optional, for gloss)
Tip: If you love buttery rice sides, my homemade garlic butter is fantastic for finishing spoonfuls of pilaf right before serving.
Step-by-step: How to make perfect pilaf
- Rinse the rice
Place basmati in a fine mesh sieve and rinse under cold water, swishing until the water runs mostly clear (about 60–90 seconds). Drain well for 2–3 minutes. This removes surface starch for separate, fluffy grains. - Toast aromatics & (optional) vermicelli
Set a medium heavy-bottomed pot (with a tight lid) over medium heat. Add butter and oil. When foaming subsides, add onion and a pinch of salt. Cook 4–5 minutes until translucent with light golden edges.
— If using vermicelli, stir it in and toast 1–2 minutes until pale golden.
— Add garlic (if using) for 30 seconds until fragrant. - Bloom spices, then toast rice
Add cumin and/or cardamom (or cinnamon stick) and warm them 20–30 seconds. Stir in the well-drained rice and toast 1–2 minutes, coating every grain in the fat—this is your pilaf insurance for a fluffy finish. - Add hot stock & season
Pour in the hot stock, add bay leaf, salt, and pepper. Bring just to a gentle boil, then immediately reduce to low for a soft simmer. Give one gentle stir to make sure nothing sticks. - Cover & cook
Cover with a tight-fitting lid and cook 12–15 minutes undisturbed (no peeking!). You’ll hear faint bubbling. If your burner runs hot, use a heat diffuser.
Oven option: After adding stock, cover and bake at 175°C / 350°F for 18 minutes. - Steam off-heat
Remove from heat (or oven) and keep covered 10 minutes. This resting phase finishes cooking and sets the structure so grains separate. - Finish & fluff
Lift the lid; remove bay leaf and any whole spices. Fork-fluff gently. Fold in peas (they’ll warm from residual heat), nuts, herbs, and a dab of butter if you like a glossy finish. Taste and adjust salt.
Serving idea: Pair with my chicken piccata for a bright, lemony main, or keep it cozy with my creamy Roquefort chicken tenderloins. If you’re cooking for a crowd, my authentic Belgian fries make a fun second side.
Variations you’ll use on repeat
- Herbed Pilaf: Fold in 2–3 tbsp mixed parsley, dill, and chives with zest of ½ lemon.
- Vermicelli Pilaf (pilav): Toast ½ cup vermicelli in the butter/oil until golden, then proceed.
- Vegetable Pilaf: Sauté 1 small grated carrot with the onion; fold in peas at the end.
- Spiced Pilaf: Bloom ½ tsp turmeric + ½ tsp coriander with the aromatics for a golden hue.
- Mushroom Pilaf: Sauté 200 g sliced cremini until browned, then add onions; proceed as written.
Cooking a saucy main? Try my creamy mushroom steak sauce or my homemade Hollandaise (perfect with roasted vegetables and pilaf).
Tips & troubleshooting (read this once, cook it forever)
- Rice-to-liquid ratio: For well-rinsed basmati, 1 part rice : 1.6–1.7 parts stock is the sweet spot. Here we use 300 g (1½ cups) rice to 600 ml (2½ cups) stock.
- Keep the lid on. Lifting it releases steam and can undercook the top layer.
- Hot stock = even cooking. Avoids temperature shock that can split grains.
- Heavy pot, low heat. Thin pots scorch; diffuse heat if your stove runs hot.
- Too firm? Sprinkle 2–3 tbsp hot stock over the surface, cover 5 more minutes off-heat.
- Too soft? Spread pilaf on a tray and let steam off 3–4 minutes, then re-fluff.
Make-ahead, storage & reheating
- Fridge: Cool completely; store airtight up to 4 days.
- Freeze: Portion into freezer bags, press flat, and freeze up to 2 months.
- Reheat: Sprinkle with 1–2 tbsp stock per serving; cover and warm over low heat or microwave covered until steamy, then fluff.
- Next-day upgrades: Turn leftovers into my chicken fried rice or stuff into roasted peppers with a spoon of my tomato sauce with fresh tomatoes.
What to serve with rice pilaf
- Bright & zesty: my chicken piccata
- Comforting & creamy: my Marry Me Chicken
- Grill night: Pilaf, a green salad, and my homemade Caesar salad
- Seafood spin: Pilaf + pan-seared salmon, then finish with my lemon pasta for the table sharers
- Dessert: Keep it classic with my ultra-rich chocolate mousse
Rice Pilaf (Fluffy Stovetop Basmati Pilaf)
If you’re after a reliable, fluffy rice pilaf that never turns gluey, this method is for you. Classic pilaf transforms humble basmati into something fragrant and elegant by toasting the grains in butter with onions and warm spices before adding stock. The result? Distinct, tender grains that pair with everything from weeknight chicken to festive roasts. It’s a versatile one-pot rice side dish you can master in under 30 minutes.
Ingredients
Base Pilaf
- 300 g basmati rice ≈ 1½ cups, well rinsed until water runs clear
- 30 g unsalted butter 2 tbsp + 1 tbsp olive oil
- 1 small yellow onion finely diced (about 120 g / 1 cup)
- 2 cloves garlic minced (optional)
- 600 ml hot chicken or vegetable stock 2½ cups, low-sodium
- 1 bay leaf
- ½ tsp fine salt adjust if stock is salty, ¼ tsp black pepper
Warm Spice (optional but recommended)
- ½ tsp ground cumin or 1 cinnamon stick
- 2 –3 whole cardamom pods lightly crushed, or ¼ tsp ground
Finishes & Add-ins (choose a couple)
- 50 g vermicelli broken into 2–3 cm pieces ½ cup
- 60 g frozen peas ½ cup, thawed
- 30 g toasted slivered almonds or pine nuts ¼ cup
- 2 tbsp finely chopped parsley or dill
- 1 tbsp butter to finish optional, for gloss
Instructions
- Rinse rice until water runs clear; drain 2–3 minutes.
- In a medium heavy pot, melt butter with oil over medium. Sauté onion with a pinch of salt 4–5 minutes until translucent; add garlic 30 seconds. If using vermicelli, toast it until pale golden.
- Bloom spices (cumin/cardamom/cinnamon) 20–30 seconds. Stir in rice and toast 1–2 minutes to coat every grain.
- Add hot stock, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to low, cover, and cook 12–15 minutes (no peeking).
- Oven option: Cover and bake 18 minutes at 175°C / 350°F.
- Rest off-heat 10 minutes, still covered. Remove bay leaf/whole spices.
- Fluff with a fork; fold in peas, nuts, herbs, and optional butter. Taste & season, then serve.
Notes
Tips & troubleshooting (read this once, cook it forever)
- Rice-to-liquid ratio: For well-rinsed basmati, 1 part rice : 1.6–1.7 parts stock is the sweet spot. Here we use 300 g (1½ cups) rice to 600 ml (2½ cups) stock.
- Keep the lid on. Lifting it releases steam and can undercook the top layer.
- Hot stock = even cooking. Avoids temperature shock that can split grains.
- Heavy pot, low heat. Thin pots scorch; diffuse heat if your stove runs hot.
- Too firm? Sprinkle 2–3 tbsp hot stock over the surface, cover 5 more minutes off-heat.
- Too soft? Spread pilaf on a tray and let steam off 3–4 minutes, then re-fluff.
Make-ahead, storage & reheating
- Fridge: Cool completely; store airtight up to 4 days.
- Freeze: Portion into freezer bags, press flat, and freeze up to 2 months.
- Reheat: Sprinkle with 1–2 tbsp stock per serving; cover and warm over low heat or microwave covered until steamy, then fluff.
- Next-day upgrades: Turn leftovers into my chicken fried rice or stuff into roasted peppers with a spoon of my tomato sauce with fresh tomatoes.
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