Rice Pilaf
A comforting chicken built around uncooked long grain rice, carrots, finely diced and fresh parsley, chopped — roughly 60 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Melt the butter in a large saucepan over medium heat, then add the chopped onion and diced carrots and cook for 5 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the uncooked rice and stir constantly for 2 to 3 minutes until the grains turn translucent at the edges and smell lightly toasted.
- Pour in the boiling-hot chicken broth, add the salt and pepper, and stir once to combine.
- Bring to a boil, then reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes until the liquid is absorbed and the rice is tender.
- Remove from the heat and let stand, still covered, for 5 minutes.
- Fluff the rice gently with a fork, stir through the chopped parsley, and serve.
You'll use: Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Rice Pilaf take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Rice Pilaf is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Polu.jpg by Mizu basyo at Japanese Wikipedia, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.