Equipment
Ingredients
Aromatics and Fat
- 30 g unsalted butter, cubed
- 1 yellow onion, finely diced
Grains and Liquid
- 200 g long-grain white rice, unrinsed
- 400 ml vegetable broth, warm
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 252 kcal
- Protein
- 4 g
- Carbohydrates
- 43 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 598 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 116 mg
- Calcium
- 25 mg
- Iron
- 2.3 mg
- Magnesium
- 16 mg
- Phosphorus
- 70 mg
- Zinc
- 0.6 mg
- Vitamin A
- 65 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.05 mg
- Niacin
- 2.2 mg
- Folate
- 120 mcg
- Water
- 127 g
Sources: USDA FoodData Central
Method
Melt the unsalted butter in a medium saucepan over medium heat. Add the finely diced onion and cook, stirring frequently, until softened and translucent, about 4 minutes.
Add the unrinsed rice to the saucepan. Stir constantly to coat the grains thoroughly in the butter. Continue to cook until the edges of the rice grains become translucent and emit a toasted, nutty aroma, about 3 minutes.
Pour the vegetable broth into the saucepan and add the kosher salt. Stir once to combine and dislodge any grains from the bottom, then allow the liquid to reach a rolling boil.
Immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid and simmer undisturbed for 15 minutes. Do not remove the lid during this time.
Remove the saucepan from the heat, keeping the lid securely in place. Let the rice rest for 5 minutes. After resting, remove the lid and gently fluff the rice with a fork before serving.
Chef's Notes
- Toasting the rice in fat alters the starch structure on the outside of the grain. This creates a protective barrier that prevents the grains from clumping together, resulting in the signature fluffy pilaf texture.
- While rinsing rice is standard practice for steaming, it is often skipped in pilaf. Introducing water too early prevents the grains from frying properly in the butter.
- The 1:2 ratio of rice to liquid by volume is a reliable standard, but always refer to your specific rice package, as older rice requires slightly more hydration.
- For enhanced flavor, try replacing 60ml of the broth with dry white wine, adding it immediately after the toasting step and letting it reduce before adding the remaining broth.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Freeze in individual portions for quick reheating.
Reheating: Microwave covered with a damp paper towel or a splash of water until steaming hot. Ensure internal temperature reaches 74 C / 165 F.
Troubleshooting
Rice is mushy and sticky
Cause: Too much liquid, or the lid was lifted repeatedly, interrupting the steam cycle
Fix: Spread on a baking sheet and place in a low oven to dry out slightly, or repurpose as rice pudding
Prevention: Measure liquid carefully and trust the timing without lifting the lid
Bottom layer of rice is burnt
Cause: Heat was left too high during the simmer phase, or saucepan bottom is too thin
Fix: Do not scrape the bottom when serving. Only scoop the unburnt rice from the top.
Prevention: Use the lowest possible heat setting and a heavy-bottomed pan
Cultural Context
The pilaf technique is an ancient culinary practice with deep roots spanning the Middle East, Central Asia, and India. By coating the staple grain in fat before cooking, cooks historically maximized the flavor of sparse ingredients, transforming humble rice into an elegant, distinct-grained centerpiece.
