• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Rice Pilaf - learn how to make a deliciously basic rice pilaf with tips for success. | From @tasteLUVnourish on www.tasteloveandnourish.com

Rice Pilaf

February 3, 2015 By Caroline 9 Comments

Share on TwitterShare on FacebookShare on Pinterest

Rice pilaf is one of those basic dishes that, once mastered, can become your most versatile. This simple recipe is an Armenian pilaf that we ate growing up. I still make this regularly, sometimes just as is, but jazzing it up with spices, vegetables, nuts and even dried fruits can take this so many steps further. First though, I’d love to share some tips and tricks to creating a perfect pilaf.

You can certainly prepare this with olive oil and sometimes I do, but honestly, I love butter in this recipe. You’ll brown the butter just to the point where it is deeply browned, but not burnt. Those flecks of browned butter and toasted egg noodles throughout the pilaf create the most warm and nutty flavor. Olive oil doesn’t give you that nuttiness. Chicken or vegetable broth are also essential. Whatever you do, do not use water. You’ll end up with a flat and tasteless pilaf no matter how much salt you add.

Another element of some pilafs, that I love, is that prized crusty layer of rice at the bottom of the pot. Every culture has their own name for it. Persians call it tahdig, in Spain it is referred to as socorrat. Honestly, if we have an Armenian name for it, I don’t know it. I do know…it can be yummy. This recipe doesn’t necessarily aim for that crust, but for those times I long for it, I’ve included my tips below on just how to get it!

Rice Pilaf - learn how to make a deliciously basic rice pilaf with tips for success. | From @tasteLUVnourish on www.tasteloveandnourish.com

Rice Pilaf

Serves: 4

Ingredients

  • 3 tablespoons butter
  • 1/2 cup uncooked fine egg noodles
  • 1 cup long grain white rice see Notes
  • 2 1/8 cups chicken broth or vegetable broth
  • salt to taste

Instructions

  • Melt the butter in a medium heavy saucepan over medium-high heat. As soon as the butter has melted, add the uncooked egg noodles. Stir continuously to coat all of the noodles with butter and to keep the noodles constantly moving to prevent burning them. Reduce the heat just a bit while continuing to brown the noodles. The goal is to get them as brown as possible without burning. Once the noodles are almost where you want them, reduce the heat to medium and allow them and the butter to continue to slowly get toasted.
  • Add the rice to the pot and stir to coat each grain. Continue to toast the rice and noodles for another minute or two. Be sure to keep an eye on your heat. If medium seems too high, reduce the heat further.
  • Add the broth, give the pot a quick stir and cover immediately. Raise the heat to high and bring the broth to a boil. As soon as it boils, reduce the heat to low and simmer for 20 minutes without uncovering.
  • After 20 minutes, without uncovering the pot, remove from the heat and allow the rice to sit for five minutes.
  • If you’d like to get a golden crust of crisp rice at the bottom, after the 20 minutes of simmering, raise the heat to medium. Stay close by and allow the rice to continue cooking for about 5 minutes. You’ll hear a bit of crackling. Remove from the heat and allow the rice to sit for five minutes.
  • Just before serving, fluff with a fork.

Notes

Traditionally, this pilaf is made with long grain white rice. Brown rice is certainly better nutritionally and I do prepare this with brown rice a lot. Just refer to the cooking time for the variety of brown rice you choose.
Be sure to have all of your ingredients measured and in place when preparing this pilaf. Browning the butter and egg noodles goes quickly and can go from perfectly brown to burnt very quickly. Keep a constant eye on the pot during that step.
Don’t be tempted to uncover the lid or to stir the pot while simmering.
Print Recipe Pin Recipe

Rice Pilaf - learn how to make a deliciously basic rice pilaf with tips for success. | From @tasteLUVnourish on www.tasteloveandnourish.com

Filed Under: Sides Tagged With: armenian rice pilaf, basic, browned butter, butter, chicken broth, dinner, easy, egg noodles, how to make rice pilaf, recipe, rice, rice pilaf, side dish, socorrat, tadig, vegetarian, versatile, white long grain rice

Previous Post: « Cara Cara Margarita
Next Post: Blendtec Designer 675 Blender Plus Twister Jar Giveaway! »

Reader Interactions

Comments

  1. Donald Jenner

    September 2, 2020 at 2:09 am

    Um, Rice-a-roni… One can get cut-short vermicelli, or fool folks with orzo. I also add stuff — sausage of different kinds, esp..

    Reply
  2. Atieh

    February 9, 2015 at 11:43 pm

    I’ve never seen this anywhere but my mom’s stove before today! My mom (Lebanese) always made this rice, and passed on the skills to me. We just called it butter noodle rice, my fiance can’t get enough! So crazy how this is exactly the same as my mom’s home recipe :)

    Reply
    • Caroline Hurley

      February 10, 2015 at 12:26 pm

      Atieh, I love that you learned to make this same pilaf from your Mom! My Mom taught me, too. I believe Lebanese and Armenian dishes are practically identical. My husband loves it too…it’s so good! So nice to hear from you!

      Reply
  3. Tiffany @ Triple Crème Decadence

    February 8, 2015 at 8:21 pm

    This looks scrumptious! I’d love to try this with a crunchy crust like tahdig. :)

    Reply
    • Caroline Hurley

      February 8, 2015 at 9:05 pm

      Thanks so much, Tiffany! That crunchy crust is pure heaven!

      Reply
  4. Jess @ whatjessicabakednext

    February 8, 2015 at 2:21 pm

    This looks delicious! Love rice pilaf – so tasty! Need to try your recipe soon!

    Reply
    • Caroline Hurley

      February 8, 2015 at 9:06 pm

      I love pilaf, too, Jess! I could eat it every night! Thanks so much!

      Reply
  5. Joanne

    February 7, 2015 at 2:08 pm

    I have never actually made rice pilaf that is as good as what you can find in a restaurant…but I think this may be the key!

    Reply
    • Caroline Hurley

      February 8, 2015 at 12:26 pm

      Rice can be tricky, Joanne! Try this recipe…I think you’ll love it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Comforting Soups

Tortilla Soup - You will love this spicy, smokey, flavorful soup topped with buttery avocado, crisp tortilla strips, fresh cilantro and citrusy lime. This easy soup makes a quick and delicious dinner. #tortilla #soup #vegan #vegetarian #glutenfree #easy #healthy #onepot #dinner #recipe #tasteloveandnourish
This Vegetarian Chili has the most perfect blend of spices and balance of flavors that will have you coming back to it again and again. Deliciuosly vegan and gluten free! #chili #vegetarian #vegan #glutenfree #recipe #easy #dinner #sweetpotato #jalapeno #tasteloveandnourish @tasteLUVnourish
This simple, warming Escarole White Bean and Tomato Soup, full of complex flavors, is so nourishing and easily adapts to whatever you've got on hand. Make this your go-to winter soup. Naturally vegan with gluten-free options. From @tasteLUVnourish
Empty Bowl Lentil Soup - this recipe is the most requested for good reason…simple ingredients and a straightforward recipe yields an amazingly delicious soup! @tasteLUVnourish
This Coconut Jalapeño Corn Soup is silky and sweet, with hints of jalapeño. The pop of sweet corn kernels make a perfect garnish! I love this trick to get the most flavor from fresh summer corn! @tasteLUVnourish
Escarole and Cannellini Bean Soup in Parmesan Broth - this recipe is amazing! Escarole and cannellini beans simmered in a light Parmesan broth then topped off with some lemon and more Parmesan. | @tasteLUVnourish

See More...

Instagram

Combining the flavors of two favorite appetizers, Combining the flavors of two favorite appetizers, stuffed mushrooms and spinach and artichoke dip, these Spinach and Artichoke Stuffed Mushrooms turned out amazing! A big plus is that you can make these ahead of time and just bake them up just before serving for easy peasy holiday entertaining! Link to this recipe is in my profile. •
•
•
•
•
#mushroom #mushrooms #appetizer #plantbased #vegansofig #veganfoodshare #whatveganseat #veganfood #govegan #vegansofinstagram #veganfoodporn #food52 #thekitchn #foodgawker #feedfeed #huffposttaste #thefeedfeed #foodwinewomen #eeeeeats #foodandwine #lifeandthyme #foodstyling #eater #eatingfortheinsta #recipe #stuffedmushrooms #appetizer #realfood #tasteloveandnourishimage
Follow on Instagram

Copyright © 2021 TASTE LOVE AND NOURISH