Cook What Matters

Recipes for meals that become memories

Simple Rice Pilaf

Simple rice pilaf is an easy stovetop rice recipe made with jasmine rice, butter, onion, garlic, and chicken broth. Light, fluffy, and full of flavor, this classic side dish pairs perfectly with roasted chicken, pot roast, or weeknight dinners.

Simple rice pilaf in a white serving bowl with parsley garnish
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Why This Recipe Matters 

My daughter, Emma, has always loved rice. Since she often skips most meats, having rice, vegetables, or bread on the table helps make sure there’s always something she’ll enjoy at dinner. That’s one reason this simple rice pilaf has become such a dependable side dish in our kitchen.

It’s a small upgrade from plain white rice but still incredibly easy to make. With sautéed onion, garlic, butter, and chicken broth, this simple side adds flavor without adding extra work. It’s the kind of reliable side dish that pairs with almost any meal, from Oven Roasted Chicken to Tender Pot Roast with Carrots and Onions.

A bowl of fluffy cooked rice garnished with herbs, placed on a wooden surface with a linen towel underneath.

Prepare Your Taste Buds 

This simple rice pilaf is everything a great rice side dish should be—light, fluffy, buttery, and full of flavor. The jasmine rice is rinsed first, then toasted in butter with onion and garlic until the grains are lightly golden and coated in rich flavor.

As the rice simmers in chicken broth, it absorbs all that savory goodness while staying tender and separate. A sprinkle of fresh parsley at the end keeps the flavors bright and simple. The result is a simple rice pilaf that tastes far more flavorful than plain rice and pairs beautifully with countless comforting dinners.

A large white bowl filled with fluffy cooked rice, garnished with finely chopped herbs, resting on a textured beige napkin on a dark wooden table.

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Simple Rice Pilaf

Simple rice pilaf in a white serving bowl with parsley garnish.
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This simple rice pilaf is light, fluffy, and full of flavor. Toasted rice cooks in broth with butter and aromatics for an easy side dish that pairs well with chicken, beef, or roasted vegetables.

  • Author: Sara Narburgh
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Units Scale
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely diced yellow onion
  • 2 tablespoons unsalted butter
  • 2 cups jasmine rice, rinsed and well drained
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Rinse the rice: Place the jasmine rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear. Shake well to remove excess moisture.
  2. Sauté the onion: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes.
  3. Toast the rice: Add the butter and allow it to melt. Stir in the rinsed rice and cook, stirring frequently, until the grains are lightly golden and coated in the fat, about 3 to 5 minutes.
  4. Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Simmer: Pour in the chicken broth and add the kosher salt. Stir once, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
  6. Finish: Remove from heat, sprinkle with chopped parsley, and gently fluff with a fork before serving.

Notes

  • Keep the lid closed: Avoid lifting the lid while simmering so the rice cooks evenly.
  • Fluff gently: Use a fork rather than a spoon to keep the texture light.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 120
  • Sugar: 0.4 g
  • Sodium: 183.4 mg
  • Fat: 5.3 g
  • Carbohydrates: 15.4 g
  • Fiber: 0.1 g
  • Protein: 3.1 g
  • Cholesterol: 7.6 mg

Handy Hints

  • Rinse the rice well: Rinsing jasmine rice removes excess surface starch, which helps keep this simple rice pilaf light and fluffy instead of sticky.
  • Drain the rice thoroughly: After rinsing, shake the strainer well and let the rice drain for a minute. Too much water left on the rice can affect how it toasts in the pan.
  • Toast the rice for flavor: Cooking the rice briefly in butter before adding the broth helps develop the classic nutty flavor that makes simple rice pilaf taste richer than plain steamed rice.
  • Keep the lid on while simmering: Once the broth is added and the pot is covered, avoid lifting the lid while the rice cooks. This traps the steam and helps the rice cook evenly.
  • Let the rice rest: After cooking, allow the rice to sit off the heat for about 5 minutes before fluffing. This helps the grains finish steaming and stay tender and separate.
  • Fluff gently with a fork: Use a fork rather than a spoon to fluff the rice so the grains stay light and don’t become compacted.
A large bowl of fluffy white rice with chopped herbs, alongside a smaller bowl of rice with a spoon resting inside, on a wooden table.

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  1. Sue Okulski

    Yum! I have never toasted the rice- can’t wait to try it 🙂

    Reply
  2. Sara

    Thank you! Toasting the rice adds such a nice flavor—I hope you enjoy it when you try it.

    Reply

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