Sultana rice pilaf

    25 min

    The rice is cooked in chicken stock instead of water to enhance the flavour. Use vegetable stock if you're looking for a vegetarian side dish.

    56 people made this

    Serves: 4 

    • 15g (1/2 oz) butter
    • 1 small onion, finely chopped
    • 200g (7 oz) uncooked long grain white rice
    • 60g (2 oz) sultanas
    • 350ml (12 fl oz) chicken stock
    • salt and freshly ground black pepper to taste
    • 30g (1 oz) flaked almonds

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Melt butter in a medium saucepan over medium heat. Sauté onion, stirring, until tender. Stir in the rice, sultanas, stock, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

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    Reviews in English (36)


    This was absolutely delicious and easy! I used a little more butter than called for by accident and I think it made it even better! I toasted the almonds and have also made this with wild rice and it tasted just as great! Thanks for such a wonderful recipe.  -  13 May 2003  (Review from Allrecipes US | Canada)


    For something so simple, this was really nice! I replaced the onion with a very small amount of onion powder, left out the salt and pepper, and next time would slightly reduce the amount of butter as well. This recipe made a great side dish for Honey Grilled Fish, and it would probably go well with any other flavorful fish as well. I didn't personally care for the taste of the raisins, but they look beautiful and are easy enough for picky eaters to avoid :-)  -  05 Nov 2005  (Review from Allrecipes US | Canada)


    I really liked this recipe. I love just about most rice dishes but love those that have more flavor and this one delivers that. The only change I made (I just couldn't help myself) is that I added about 3 cloves of crushed garlic and saute that with the onions since that is what I do with my rice. It was just natural to me. The kids were not a big fan but I was.  -  19 Nov 2010  (Review from Allrecipes US | Canada)