Rice pilaf is a perfect, versatile side dish and takes just about 30 minutes to make.

Trying to get a recipe out of my mother is like pulling teeth.

Mom doesn’t follow recipes.

Overhead of Rice Pilaf in a bowl

Simply Recipes / Elise Bauer

After 50 years of cooking for her family, she doesn’t need to.

Taste testing here and there for a little more of this or that.

etc., etc.)"

Rice Pilaf in a blue bowl

Simply Recipes / Elise Bauer

Here is how my mother makes her rice pilaf.

What is Rice Pilaf?

Rice pilaf most likely originated in Persia, in the region that is now modern-day Turkey.

Brown rice in a sauce blue pan

Simply Recipes / Elise Bauer

There are versions of the dish in many cuisines worldwide.

In England, it’s known as pilau.

Rice is most commonly associated with pilaf, but different cultures use a variety of grains for pilaf.

Brown rice and scallions in a sauce pan

Simply Recipes / Elise Bauer

Rice and stock go into a pot, complemented by seasonings, herbs, vegetables and sometimes meat.

The amount of liquid you add to the rice depends on the particular rice you are using.

Look at the directions on your package of rice.

Brown rice and stock simmering in a sauce pan

Simply Recipes / Elise Bauer

Handy Make-Ahead Tip for Rice Pilaf!

Make this recipe up to the end of Step 3, then remove the pan from heat.

It can sit this way for up to an hour.

Then, boil the stock and pick up where you left off at the beginning of Step 4.

Reheat it in the microwave or on the stovetop, stirring frequently as it reheats.

If the rice pilaf seems dry while reheating it on the stovetop, add a little stock.

But, you don’t have to do it that way.

Cook the rice in a liquid that is primarily stockchicken stock or vegetable stock.

Heat the measured amount of stock needed in a saucepan, at least 2 quart sized.

While the stock is heating, heat a large skillet on medium high heat.

If you are using canned or boxed broth, be careful of how much seasoning you add.

If you are starting with seasoned broth, you may only need to add a teaspoon of salt.

Taste test the broth/stock.

It can be a little on the salty side because the rice will absorb a lot of the salt.

Usually between 15 to 25 minutes.

At no point during the cooking of the rice should you uncover the pan.

Fluff with a fork to serve.

Stir in chopped parsley.

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