1 cup long-grain white rice (Basmati or jasmine rice are ideal)
2 tablespoons unsalted butter or olive oil
1 small onion, finely chopped (about 1/2 cup)
1 garlic clove, minced (optional)
2 cups chicken or vegetable broth (or water)
1/2 teaspoon salt (adjust to taste if using salted broth)
1/4 teaspoon black pepper
1 bay leaf (optional)
Optional add-ins: 1/4 cup slivered almonds, pine nuts, or dried fruits like raisins or cranberries; fresh parsley for garnish
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. This helps keep the grains separate. Drain well and set aside.
In a medium saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. If using garlic, add it in the last 30 seconds and stir until fragrant.
Add the rinsed rice to the pan with the onions. Stir to coat the rice in the butter or oil, and cook for 2-3 minutes until the rice starts to look slightly toasted (this enhances the flavor).
Pour in the broth or water, then add the salt, pepper, and bay leaf (if using). Stir once to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice has absorbed all the liquid and is tender. Avoid lifting the lid too often to keep the steam trapped.
Remove the pan from the heat, discard the bay leaf, and let the pilaf sit, covered, for 5 minutes. Then, fluff the rice with a fork.
If using nuts or dried fruit, lightly toast the nuts in a dry skillet and stir them into the pilaf just before serving. Garnish with chopped fresh parsley for color and flavor.
Additional notes
For a richer flavor, use broth instead of water.
You can add spices like cumin, turmeric, or cinnamon for a twist, depending on your preference.
