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Rice Pilaf is a classic dish that’s easy to make and full of flavor. This single serving recipe is perfect for anyone who wants a quick and delicious side dish without a lot of leftovers. With just a few simple ingredients—rice, butter, onions, garlic, broth, and salt—you can create a savory dish that’s perfect for any meal.
Looking for more single serving side dishes? You’ll love these easy and flavorful options: simple and delicious baked rice, creamy and comforting mashed potatoes, quick and tasty buttered noodles, and rich and creamy risotto. These sides are perfect for any meal and sure to satisfy.
Why You’ll Love This Easy Rice Pilaf Recipe
- Simple Ingredients: You likely have everything you need in your pantry and fridge.
- Flavorful: The combination of butter, onions, and garlic adds a rich, savory taste to the rice.
- Versatile: You can easily add vegetables, proteins, or spices to customize the dish to your liking.
- Perfect Portion: This recipe is tailored for one serving, so you won’t have leftovers.
- Economical: Uses budget-friendly ingredients that are easy to find.
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Ingredients
If you have any ingredients leftover from this single serving rice pilaf recipe, check out our Leftover Ingredients Recipe Finder.
- Rice: Use long-grain white rice for a fluffy texture.
- Butter: Adds a rich flavor and helps to sauté the onions and garlic. You can substitute with olive oil if preferred.
- Onions: Provide a sweet, savory base flavor. Shallots can be used as a substitute.
- Garlic: Adds depth and aroma. Feel free to adjust the amount to your taste.
- Broth: Chicken broth adds flavor. For a vegetarian option, use vegetable broth.
- Salt: Enhances all the other flavors. Adjust to taste, especially if using a low-sodium broth.
Recipe Variations
Rice Pilaf is versatile, and you can easily customize it. Here are some variations to try:
- Vegetable Rice Pilaf: Add a quarter cup of frozen mixed vegetables. No need to thaw; just add them straight from the freezer and let them thaw in the heated pan.
- Herbed Rice Pilaf: Stir in fresh or dried herbs like parsley, dill, or thyme for extra flavor.
- Lemon Rice Pilaf: Add a squeeze of fresh lemon juice and some zest for a bright, citrusy flavor.
- Mushroom Rice Pilaf: Sauté a half cup of sliced mushrooms with the onions for a hearty twist.
- Spiced Rice Pilaf: Add a quarter teaspoon of ground cinnamon or ground turmeric along with a handful of raisins or nuts for a sweet and savory mix.
- Cheesy Rice Pilaf: Stir in some grated Parmesan cheese for a rich, cheesy flavor.
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How To Make Rice Pilaf
See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the vegetables: Melt butter in a small skillet and sauté the onions and garlic until they are soft and the onions are translucent. If you’ve chosen to add sliced mushrooms, this would be the time to add them as well.
- Toast the rice: This is such an important step in making rice pilaf and you definitely won’t want to skip it. Toasting the rice until each grain is fully coated in the butter helps the grains stay separate and adds so much flavor to the dish.
- Enhance the flavor of the rice pilaf with broth: I usually use chicken broth in my rice pilaf recipes but you could also use seafood, beef, or vegetable broth instead.
- Cook the rice: Bring the rice to a boil, then reduce it to a light simmer. Cover the rice and cook until the liquid has been absorbed (about 15-18 minutes).
- Let the rice rest: Remove the pot from the heat and keep the pot covered. Let the rice sit undisturbed for 5 minutes.
- Fluff the rice and season: Fluff the rice with a fork and season with a pinch (or two) of salt and pepper, to taste. You could also add in chopped parsley, mint, or chives.
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Expert Tips
- Rinse the Rice: Rinse the rice under cold water to remove excess starch and prevent it from becoming too sticky.
- Sauté Properly: Make sure to sauté the onions and garlic until they are soft and fragrant before adding the rice and broth.
- Simmer Gently: Keep the heat low once you add the broth to ensure the rice cooks evenly and absorbs all the flavors.
- Cover Tightly: Use a tight-fitting lid to keep the steam in and cook the rice properly.
- Fluff the Rice: Once the rice is done, use a fork to fluff it up and separate the grains.
Serving Suggestions
Rice pilaf pairs well with a variety of dishes, making it a versatile side. Here are a few ideas to complete your meal:
- Chicken Thighs: Serve alongside baked chicken for a balanced meal.
- Pork Chop: The savory flavors of a baked pork chop complement the rice pilaf perfectly.
- Baked Buffalo Chicken: Pair with spicy baked buffalo chicken for a flavorful combination.
- Meatloaf: A classic comfort food that goes great with rice pilaf.
- Beef Tenderloin: Elevate your meal with a tender and juicy beef tenderloin.
- Sautéed Green Beans: Add a healthy and crunchy side of sautéed green beans.
Frequently Asked Questions
To remove extra starch from rice, place the rice in a fine-mesh strainer and rinse it thoroughly under cool running water. Initially, the water will look cloudy or milky, but it will become clearer as you rinse. It’s okay if there is still a bit of cloudiness in the water. You don’t need to dry the rice before cooking it.
Yes, you can make it ahead and reheat it, but it’s best enjoyed fresh.
Store in an airtight container in the refrigerator for up to 3 days.
You can use water, but the pilaf will be less flavorful.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this small batch rice pilaf recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Rice Pilaf For One
Equipment
Ingredients
- ¼ cup long grain white rice
- 1 tablespoon salted butter
- ½ cup finely chopped onions
- 1 clove garlic -minced
- ⅛ teaspoon kosher salt
- ¾ cup low sodium chicken broth
Instructions
- To remove the extra starch from rice, place the rice in a fine-mesh strainer and rinse it thoroughly under cool running water. The water running through the rice will look cloudy or milky at first but will become clearer. It's okay if there is still a bit of cloudiness in the water. You don't need to dry the rice before cooking it. Once rinsed, set the rice aside to use later.
- Melt butter in a 10-inch skillet over medium heat. Add the onions and garlic, and cook until the onions are soft and translucent, about 2 minutes.
- Add the rice and stir to coat it with the butter. Cook, stirring often, until the rice is lightly toasted, about 4 minutes.
- Add the broth and salt, and bring to a boil.
- Reduce the heat to a simmer, cover the skillet, and cook for 15-18 minutes, until the rice is tender.
- Remove the skillet from the heat, keep it covered, and let it sit for 5 minutes.
- Remove the lid, fluff the rice with a fork, and season with additional salt and pepper if needed.
Notes
- Rinse the Rice: Rinse the rice under cold water to remove excess starch and prevent it from becoming too sticky.
- Sauté Properly: Make sure to sauté the onions and garlic until they are soft and fragrant before adding the rice and broth.
- Simmer Gently: Keep the heat low once you add the broth to ensure the rice cooks evenly and absorbs all the flavors.
- Cover Tightly: Use a tight-fitting lid to keep the steam in and cook the rice properly.
- Fluff the Rice: Once the rice is done, use a fork to fluff it up and separate the grains.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Maybe I’m dense but I’d like to add shrimp to the dish but I’m not clear when to add them. I assume they are raw and thawed first.
Thanks Joni, your recipes are great.
Since shrimp cook so quickly, I would add them during the last few minutes of the cooking time.
I tried this recipe using 2 green onions. The recipe was fantastic.
I’m so glad you enjoyed it, Tony. Thanks so much for your feedback.
Can already cooked rice be used in this recipe.
You could use cooked rice but the flavor of the dish comes from many of the steps taken to make rice pilaf. The rice is lightly browned in butter in a skillet which gives the rice a nice, nutty flavor. Then, the rice is cooked in chicken broth which further adds to the flavor. You can skip those steps and just add the cooked rice to the sauteed onions and garlic if you like, it just won’t be as rich in flavor.
Is it really a half cup of onion?
Yes, half a cup of chopped onions.
what would happen if I used 1 cup of broth instead of 3/4? thinking about doubling it and throwing in a full can which is 2 cups of broth.
I honestly don’t know but I would think that the rice would be too watery. I do know that this recipe doubles well but has only been tested using the ingredient amounts listed.