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This easy single serving rice pilaf is light, fluffy, and full of flavor. Made with butter, onions, garlic, and broth, it’s a quick and delicious side dish that pairs well with any meal.
Featured Comment
Wonderful flavor. Great recipe and simple.
– Jackie
Why You’ll Love This Recipe
- Easy to Make: This simple rice pilaf comes together with basic pantry ingredients and minimal prep.
- Full of Flavor: Butter, onions, and garlic give the rice a rich, savory flavor that’s comforting and delicious.
- Perfect Texture: Toasting the rice in butter keeps each grain light and fluffy.
- Versatile: Customize your rice pilaf by adding vegetables, herbs, or your favorite protein.
- Perfectly Portioned: Made for one, this recipe gives you the right amount without any waste.
- Budget-Friendly: Uses inexpensive, easy-to-find ingredients that make it a great everyday side dish.
Rice pilaf has always been one of my favorite side dishes because it’s simple, flavorful, and goes with just about anything. This single serving rice pilaf is buttery, aromatic, and perfectly fluffy every time.
It’s made with basic ingredients – rice, butter, onions, garlic, and broth – but the result tastes like something special. I love how quick it is to make and how it turns plain rice into a comforting, flavorful side dish that feels complete all on its own.
Looking for more single serving side dishes? Try these easy and flavorful options: baked rice, mashed potatoes for one, a small batch of buttered noodles, and a single serving of risotto. Each recipe is perfectly portioned and pairs well with any meal.
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 light, fluffy texture that keeps the grains separate after cooking.
- Butter: Adds richness and helps sauté the onions and garlic for flavor. Olive oil can be used instead if you prefer.
- Onions: Build a sweet, savory base for the pilaf. Finely chopped shallots can be used as a substitute.
- Garlic: Adds depth and aroma. Adjust the amount based on your taste.
- Broth: Chicken broth gives the rice flavor and moisture. Use vegetable broth for a vegetarian version.
- Salt: Brings out the flavors in the dish. Adjust to taste, especially if your broth is low-sodium.
- Optional Add-Ins: Stir in a tablespoon of peas, diced carrots, or toasted almonds for extra color, texture, and flavor. You can also finish with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness.
Recipe Variations
Rice pilaf is a versatile side dish that can be adapted in many ways. Try one of these easy variations to add new flavor and texture:
- Vegetable Rice Pilaf: Stir in ¼ cup of frozen mixed vegetables. Add them straight from the freezer and let them warm through in the pan.
- Herbed Rice Pilaf: Mix in a pinch of fresh or dried herbs like parsley, dill, or thyme for a light, fragrant finish.
- Lemon Rice Pilaf: Add a squeeze of fresh lemon juice and a little zest for a bright, citrusy flavor.
- Mushroom Rice Pilaf: Sauté ½ cup of sliced mushrooms with the onions for a hearty, earthy variation.
- Spiced Rice Pilaf: Add ¼ teaspoon of ground turmeric or cinnamon and a few raisins for a warm, slightly sweet flavor combination.
- Nutty Rice Pilaf: Toast a tablespoon of sliced almonds or pine nuts in butter before adding the rice. It adds a subtle crunch and depth of flavor.
How To Make Rice Pilaf For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the vegetables: Melt butter in a small skillet over medium heat. Add the onions and garlic and cook until the onions are soft and translucent. If using sliced mushrooms, add them now and cook until tender.
- Toast the rice: Stir in the rice and cook for 1 to 2 minutes, coating each grain with butter. This step helps keep the rice fluffy and adds rich flavor.
- Add the broth: Pour in the chicken broth (or seafood, beef, or vegetable broth) and stir to combine.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the liquid is absorbed and the rice is tender, about 15 to 18 minutes.
- Let it rest: Remove the pan from the heat and keep it covered for 5 minutes to allow the steam to finish cooking the rice.
- Fluff and season: Fluff the rice with a fork and season with salt and pepper to taste. For added freshness, stir in chopped parsley, mint, or chives before serving.
Expert Tips
- Rinse the Rice: Rinse under cold water until the water runs clear to remove excess starch. This helps the grains stay separate and fluffy.
- Sauté for Flavor: Cook the onions and garlic until soft and fragrant before adding the rice. This builds a flavorful base.
- Toast the Rice: Stir the rice in butter for a minute or two before adding broth. Toasting enhances flavor and prevents mushiness.
- Simmer Gently: Keep the heat low after adding the broth so the rice cooks evenly and absorbs all the flavor.
- Let it Rest: After cooking, cover and let the rice sit for 5 minutes before fluffing. This allows the steam to finish cooking the grains.
- Fluff Before Serving: Use a fork to gently fluff and separate the rice before serving.
- Use the Right Pan: A 10-inch skillet or saucepan with a tight-fitting lid works best for a single serving. It keeps the heat even and prevents the rice from drying out.
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:
Frequently Asked Questions
Long-grain white rice works best because it stays fluffy and separate after cooking.
Yes. Rinsing removes excess starch and helps the grains cook up light and separate.
Yes. You can use brown rice, but it will need more broth and a longer cooking time – about 35 to 40 minutes, since the grains are denser than white rice.
This usually happens if the rice wasn’t rinsed, if too much liquid was used, or if it was stirred while cooking.
Yes. Simply double all ingredients and use a slightly larger pan. Cooking time will stay about the same.
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:
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Place the rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Drain well and set aside.
- Melt butter in a 10-inch skillet over medium heat. Add the onions and garlic and cook until soft and translucent, about 2 minutes.
- Add the rice and stir to coat it in the butter. Cook, stirring often, until lightly toasted, about 3 to 4 minutes.
- Stir in the broth and salt, then bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 to 18 minutes, until the rice is tender and the liquid is absorbed.
- Remove from the heat and keep covered for 5 minutes.
- Fluff the rice with a fork and season with salt and pepper to taste.
Notes
- Rinse the Rice: Rinse under cold water until the water runs clear to remove excess starch. This helps the grains stay separate and fluffy.
- Sauté for Flavor: Cook the onions and garlic until soft and fragrant before adding the rice. This builds a flavorful base.
- Toast the Rice: Stir the rice in butter for a minute or two before adding broth. Toasting enhances flavor and prevents mushiness.
- Simmer Gently: Keep the heat low after adding the broth so the rice cooks evenly and absorbs all the flavor.
- Let it Rest: After cooking, cover and let the rice sit for 5 minutes before fluffing. This allows the steam to finish cooking the grains.
- Fluff Before Serving: Use a fork to gently fluff and separate the rice before serving.
- Use the Right Pan: A 10-inch skillet or saucepan with a tight-fitting lid works best for a single serving. It keeps the heat even and prevents the rice from drying out.
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.
Wonderful flavor Great recipe and simple Had this with an air fried pork chop So good!
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.