Classic Homemade Rice Pilaf

Skip the store-bought box and make your own savory, fluffy rice pilaf using pantry staples like orzo, thin spaghetti, or vermicelli pasta and long-grain white rice toasted in rich butter.

Ingredients

• 2 tbsp unsalted butter, or olive oil for a vegan option
• 1/3 cup thin spaghetti, vermicelli, or orzo pasta (if using spaghetti or vermicelli, broken into 1/2-inch pieces)
• 1 cup long-grain white rice, rinsed in cool water and thoroughly drained
• 1/2 cup finely diced yellow onion
• 2 garlic cloves, minced
• 2 cups low-sodium chicken broth, or vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried thyme
• 1/4 tsp sweet paprika
• 1 bay leaf
• 1 tbsp chopped fresh parsley, optional, for finishing

Instructions

1. Toast the pasta. Melt the butter or olive oil in a medium saucepan with a tight-fitting lid over medium heat. Add the orzo or broken vermicelli/spaghetti pieces and cook, stirring frequently, for 2-3 minutes until they turn a deep golden brown.
2. Sauté the aromatics and rice. Stir in the diced onion and cook for 2 minutes until it begins to soften. Add the minced garlic and cook for 30 seconds, then stir in the rinsed and drained long-grain white rice. Cook, stirring constantly, for 2-3 minutes until the rice grains become translucent at the edges and smell toasted.
3. Simmer covered. Pour in the chicken or vegetable broth, kosher salt, black pepper, dried thyme, and paprika, then add the bay leaf. Bring the liquid to a boil, then give it a single quick stir to combine. Cover tightly with the lid and reduce the heat to low. Simmer for 15-17 minutes without removing the lid to keep the steam trapped.
4. Rest and fluff. Remove the saucepan from the heat. Let it rest, covered, for 5 minutes. Remove the bay leaf, then fluff the pilaf gently with a fork to separate the grains and pasta. Taste and add more salt if needed. Finish with the chopped parsley, if using.

Notes

• Substitution: You can use other small pasta shapes like ditalini or even broken ramen noodles if you don't have vermicelli or orzo.
• Budget: Using a bouillon cube or powder mixed with warm water is an economical alternative to carton broth.
• Food safety: Ensure all equipment is clean. Serve hot, and cool leftovers quickly.

Make-Ahead and Storage

• Refrigerate: Refrigerate leftovers promptly in a shallow, airtight container within 2 hours (or 1 hour if the temperature is above 90°F), and use within 3-4 days.
• Freeze: Place cooled rice pilaf in freezer-safe bags or containers and freeze for up to 2 months; thaw in the refrigerator overnight before reheating.
• Reheat: Reheat thoroughly in the microwave with a splash of water, or in a covered saucepan over medium-low heat until the internal temperature reaches 165°F.