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Buttery Rice Pilaf

Ingredients · Serves 6 · Prep 10 min · Total 45 min

  • 1 ½ cups long-grain white rice
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 ½ cups chicken broth
  • ½ tsp kosher salt, use less if your broth is salty
  • ¼ tsp dried thyme
  • 1 bay leaf
  • 2 tbsp parsley, chopped
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Buttery Rice Pilaf

Steps

  1. Put the rice in a fine-mesh strainer and rinse it under cold water, shaking, until the water runs mostly clear. Let it drain well.
  2. Melt the butter in a medium saucepan over medium heat.
  3. Add the onion and cook, stirring now and then, until soft and translucent.
  4. Add the garlic and stir until fragrant.
  5. Add the drained rice and stir until the grains are coated in butter, look partly see-through at the edges and smell toasty.
  6. Pour in the broth, add the salt, thyme and bay leaf, and bring to a boil over high heat.
  7. Turn the heat to low, cover the pan tightly and simmer without lifting the lid.
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Buttery Rice Pilaf

Steps, continued

  1. Turn off the heat and let the rice rest, still covered, so it finishes steaming.
  2. Remove the bay leaf, fluff the rice with a fork, stir in the parsley and serve.