Introduction

Butter Rice Pilaf is a simple yet flavorful side dish that elevates plain rice with rich butter, aromatic onions, and fragrant garlic. This recipe creates a tender, fluffy pilaf perfect to accompany a variety of main courses.

A close-up view of a large round white bowl filled with cooked rice that has a light cream color with a slightly fluffy texture. The rice is sprinkled with small bits of green herbs and tiny black pepper flakes evenly spread throughout the top layer, adding contrasting colors. The bowl is placed on a wooden surface with a soft focus gray and white checkered cloth in the background. The rice looks tender and moist, with individual grains clearly visible and slightly separated. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tbsp butter
½ cup onion (finely diced)

1 tsp garlic (minced)
1½ cups white long grain rice

3 cups chicken broth
½ tsp salt

¼ tsp black pepper
2 bay leaves

Instructions

Step 1: In a medium-sized pot over medium-high heat, melt the butter until it starts to sizzle slightly. Add the diced onion and cook until tender, about 3 minutes. Then add the minced garlic and cook until fragrant, about 30 seconds.

Step 2: Stir in the rice and toast it in the butter for about 2 minutes, stirring frequently to coat the grains.
Step 3: Pour in the chicken broth, then add salt, black pepper, and bay leaves. Bring the mixture to a boil.
Step 4: Reduce the heat to low, cover the pot with a lid, and let the rice simmer gently for about 18 minutes.

Step 5: Remove the pot from heat but keep the lid on, letting the rice sit undisturbed for an additional 3 minutes to finish steaming.
Step 6: Remove the lid, discard the bay leaves, and fluff the rice gently with a fork before serving.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.

Add finely chopped herbs like parsley or thyme for a fresh finish.
Use a heavy-bottomed pot to prevent the rice from sticking or burning.
If you prefer a nuttier flavor, toast the rice a little longer before adding the broth.

Storage

Store leftover butter rice pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore moisture as needed.

How to Serve

A close-up view of a white bowl filled with fluffy cooked rice, each grain separate and soft in texture. The rice is light beige in color with small black pepper specks and tiny green parsley bits scattered evenly throughout. The bowl sits on a wooden surface, but the background is changed to a white marbled texture for clarity. The dish shows no other layers, just the simple seasoned rice filling the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so adjustments would be needed. For best results, follow a brown rice pilaf recipe or increase broth and simmer time accordingly.

What can I serve with butter rice pilaf?

Butter rice pilaf pairs beautifully with grilled or roasted meats, sautéed vegetables, and flavorful sauces. It also works well alongside dishes like chicken, beef stew, or fish.