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.
Ingrédients
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.