Fragrant Fluffy Rice Pilaf (Printable)

Fluffy rice cooked with onions, garlic, spices, and garnished with parsley and toasted almonds.

# Ingredient List:

→ Grains

01 - 1 cup long-grain white rice (such as Basmati or Jasmine)

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 2 cups low-sodium vegetable broth (or chicken broth)

→ Spices & Seasoning

06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 bay leaf
09 - 1/4 teaspoon ground cumin (optional)
10 - 1/4 teaspoon ground turmeric (optional, for color)

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons toasted slivered almonds

# How to Make:

01 - Rinse the rice under cold water until the water runs clear. Drain thoroughly.
02 - In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add the minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the rice and cook, stirring frequently, for 2 to 3 minutes until lightly toasted.
05 - Incorporate the broth, salt, pepper, bay leaf, cumin, and turmeric. Stir to combine and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 15 to 18 minutes, until the rice is tender and liquid is absorbed.
07 - Remove from heat and let the rice rest, covered, for 5 minutes.
08 - Fluff the rice gently with a fork and discard the bay leaf.
09 - Top with chopped parsley and toasted almonds if desired. Serve warm.

# Expert Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours on it.
  • The toasted rice and fragrant spices transform something simple into something memorable.
  • It pairs with almost anything, from curry to grilled chicken to roasted vegetables.
02 -
  • Never skip the rinsing step—it's the difference between fluffy pilaf and mushy rice.
  • The toasting step is where this dish becomes special; rushing it means missing out on that nutty, deep flavor that makes people ask what they're eating.
  • If your rice still seems wet after simmering, cover it and let it sit an extra minute or two rather than turning up the heat.
03 -
  • For extra richness, use half butter and half olive oil, or even a mix of butter and ghee if you want something more aromatic.
  • If your broth is salty, dial back the added salt and taste before serving—store-bought broths are tricky that way.
  • Letting the rice sit undisturbed after it simmers is just as important as the cooking itself; it's how you get fluffy, separated grains instead of a dense mass.

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