Rice pilaf

    40 min

    Pilaf rice is great for accompanying anything with a sauce because you can add whatever you want to the rice and season it to your fancy, but beware of using pilaf as a dustbin. All additions should be carefully seasoned and balanced.


    County Dublin, Ireland
    6 people made this

    Serves: 8 

    • 30g butter
    • 2 tablespoons finely chopped onion or shallot
    • 400g long-grain rice (preferably basmati)
    • 975ml chicken stock
    • salt and pepper to taste
    • 2 tablespoons fresh herbs (eg, parsley, thyme, chives, oregano)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt the butter in a heavy based frying pan and add the onion or shallot and sweat it for 2 to 3 minutes.
    2. Add the uncooked rice and toss until the grains change colour. Season with salt and pepper, add the chicken stock (slowly, to prevent the pan from spitting), cover and bring to the boil.
    3. Reduce the heat to a minimum and then leave to simmer for about 10 to 20 minutes. The rice will be cooked when all the liquid id absorbed.
    4. Just before serving, mix in the fresh herbs (if using). Serve and enjoy!

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    Reviews in English (2)


    This is very easy and so much tastier than ordinary rice with a curry. I always make twice the quantity as we never seem to have enough!  -  20 Apr 2016


    this rice is so easy and goes with almost everything! you can vary the herbs used to go with different meals, I added rosemary and thyme to go with baked aubergine (recipe on my page) and it worked very well, complementing all the flavours  -  31 Jul 2012