This homemade rice pilaf is a simple weeknight side dish that’s toasty, buttery, and so easy to make! It’s a healthier version of Rice-a-Roni and Near East pilaf, made with brown rice, angel hair pasta, and a few pantry staples.
Why It’s Worth Making Your Own Rice Pilaf
Rice pilaf is not only a dish but also a cooking technique. The main difference between rice and rice pilaf is that the rice in pilaf is first sautéed before adding liquid. Sautéing rice gives it a nuttier, toasted flavor and a coating that makes cooked rice less sticky.
- Customizable flavors: You can add in different seasonings to make Italian, Mexican, or Indian versions. You can also make vegetable rice pilaf by throwing in your favorite veggies or add in your favorite protein to make this a one-dish meal. The options are endless!
- Healthier than store-bought: Using whole grain pasta and brown rice provides more nutritional benefit than white rice and regular pasta and canned chicken broth is a cleaner ingredient than the flavor packets that typically come in the box.
- Quick and easy: Making your own rice pilaf doesn’t take much more time than the boxed mix! It goes from stovetop to table in about 20 minutes with almost no prep work.
- Budget-friendly: Inexpensive ingredients and pantry staples add up to big flavor in this recipe.
Ingredients You’ll Need
Below are the ingredients in this rice pilaf. See the recipe card above for the exact measurements.
- Butter adds richness and helps toast the pasta. Olive oil works well for a dairy-free option.
- Angel hair spaghetti is broken into small pieces to mimic the classic Rice-a-Roni texture. I use whole wheat pasta, but gluten-free also works.
- Instant brown rice cooks quickly and adds a nutty flavor.
- Chicken broth adds more flavor than water alone. Or use water and chicken bouillon.
- Parsley, for an optional garnish.
How to Make Rice Pilaf
The process of making homemade rice pilaf is very similar to the process of cooking up a box of Near East or Rice-a-Roni pilaf. See the recipe card for printable directions.
- Melt the Butter: Heat the butter in a deep skillet until it melts.
- Toast the Pasta and Rice: Add the broken pasta and rice, stirring until lightly golden. It should smell toasty too.
- Simmer: Pour in the broth, bring to a boil, then cover and cook for 10 to 12 minutes, or until the broth is absorbed.
- Rest and Fluff: Let the pilaf sit for 5 minutes, then fluff with a fork before serving.
Tips and Variations
- Use the right rice: Although I typically don’t cook with parboiled rice, I don’t mind it at all when it comes to brown rice, especially since brown rice can take a while to cook in the skillet. I’ve tried all the brands sold in the supermarket and found the yield and amount of liquid are not the same. To ensure you are getting the same results, I suggest using the Uncle Ben’s Instant Brown Rice that cooks in 10 minutes. If you want to use regular brown rice, you may have to adjust the amount of liquid and time according to the package directions.
- Add veggies: If you want to add some veggies, you can add minced carrots, chopped broccoli, peas, or cauliflower rice to the mix once you add the broth. You can also add garlic, onion, etc. Have fun with it and let me know what variations you come up with!
- Make it a meal: Add some protein to make it a one-pot meal—for example, chicken, ham, shrimp, or sausage.
Yield:
Serving Size: 1 /2 cup
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Melt the butter in a deep skillet with a fitted lid over medium heat.
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When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
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Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
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Remove from the heat and let sit for 5 minutes, then fluff with a fork.
Last Step:
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** to get this closer to the flavor of Rice A Roni, use 1 cup chicken bouillon or Better Than Bouillon.
Serving: 1 /2 cup, Calories: 87 kcal, Carbohydrates: 13 g, Protein: 3 g, Fat: 2.5 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 292.5 mg, Fiber: 1 g, Sugar: 0.5 g
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze rice pilaf in a freezer bag with the air pressed out for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat in the microwave or on the stovetop with a splash of broth or water to restore the moisture.
