Rice Pilaf Recipe

Rinse the Rice

In a fine-mesh sieve, rinse the long-grain white rice under cold running water. This helps remove excess starch and prevents the rice from becoming sticky. Drain well.

Chop the Aromatics

Finely chop the onion and mince the garlic while the rice is rinsing. Set aside.

Sauté Aromatics

In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

Toast the Rice

Add the rinsed rice to the saucepan and stir to coat the rice in the oil. Cook for about 2-3 minutes, stirring frequently, until the rice is slightly toasted.

Add Liquid and Season

Pour in the water or chicken broth and add the salt, black pepper, and bay leaf. Stir to combine.

Simmer the Pilaf

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed the liquid.

Fluff and Serve

Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Remove the bay leaf, fluff the rice with a fork, and stir in the chopped parsley if using. Serve warm.