Savory Herb Rice Pilaf
Experience the rich flavors of this Savory Herb Rice Pilaf, inspired by a beloved restaurant classic. This dish features perfectly cooked rice, subtly flavored with onions, herbs, and a hint of white pepper, making it a delightful side perfect for any meal. The texture is fluffy, and each bite is bursting with aromatic goodness. This scaled-down version not only serves as an easy recipe for two but can also be easily multiplied to cater to larger gatherings, allowing you to share this comforting dish with friends and family. Enjoy the simplicity and satisfaction of homemade rice pilaf any day of the week!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
uncooked rice
1 cup (rinsed)
medium onion
1 (fine diced)
butter
2 tablespoons (unsalted)
white pepper
1/4 teaspoon (fine ground)
chicken base
1 teaspoon (or substitute with bouillon)
bay leaf
1 small (whole)
water
2 cups (filtered)
chicken bouillon cubes
2 (optional if using chicken broth)
Instructions
1
In a medium pot, melt the butter over medium to medium-high heat.
2
Add the diced onions and sauté until they become translucent and fragrant.
3
Stir in the chicken base, white pepper, and bay leaf, sautéing for an additional minute to enhance the flavors.
4
Add the uncooked rice to the pot, stirring constantly for about one minute to lightly toast the grains.
5
Pour in the water and add the chicken bouillon cubes (or broth, if using). Stir well to combine all ingredients.
6
Using the Justin Wilson method, allow the mixture to come to a rolling boil. Watch closely until the tops of the breaking bubbles are the only liquid visible above the rice.
7
Once at this stage, cover the pot with a lid and remove it from the heat. Do NOT lift the lid during the cooking process to ensure perfectly cooked rice.
8
Let the rice sit covered for at least 20 minutes. The rice will retain its warmth for up to an hour if left undisturbed.
9
After the resting period, carefully remove the lid and discard the bay leaf that will likely have floated to the top.
10
Serve warm, optionally drizzling with Worcestershire Sauce for an extra layer of flavor, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Herb Rice Pilaf?
Savory Herb Rice Pilaf is a restaurant-inspired side dish featuring fluffy rice flavored with onions, butter, white pepper, and chicken aromatics.
How do I make the rice fluffy?
To achieve fluffy rice, rinse the grains before cooking and never lift the lid during the steaming or resting process.
Can I scale this recipe for a larger group?
Yes, while this version is scaled for two, the ingredients can easily be multiplied to serve larger gatherings.
What type of onion should I use?
A medium onion that is finely diced works best to provide a subtle, fragrant background flavor throughout the dish.
Why do I need to rinse the rice?
Rinsing removes excess surface starch, which prevents the rice from becoming gummy or sticky.
Can I use salted butter instead of unsalted?
You can use salted butter, but you may want to reduce the amount of additional salt or bouillon used to prevent the dish from being too salty.
What is the purpose of toasting the rice in butter?
Toasting the rice for about a minute enhances its nutty flavor and helps the grains maintain their structure during cooking.
What is the Justin Wilson method mentioned in the instructions?
It refers to bringing the rice to a rolling boil until the only liquid visible is at the tops of the breaking bubbles before covering and removing from heat.
Why should I not lift the lid while the rice is cooking?
Lifting the lid releases the steam and heat necessary to cook the rice evenly; keeping it sealed ensures a perfect texture.
How long should the rice rest after cooking?
The rice should sit covered and undisturbed for at least 20 minutes to finish steaming.
Can I use chicken broth instead of water and bouillon?
Yes, you can substitute the 2 cups of water and bouillon cubes with 2 cups of high-quality chicken broth.
What should I do with the bay leaf?
The bay leaf should be discarded after the resting period before you serve the rice.
What are the primary seasonings in this pilaf?
The primary seasonings are white pepper, chicken base, and a bay leaf, which provide a savory and aromatic profile.
How do I serve this dish for extra flavor?
For an extra layer of savory goodness, you can drizzle the finished rice with a little bit of Worcestershire Sauce.
Is this recipe quick to prepare?
Yes, the active preparation time is quite short, followed by a passive 20-minute resting period.
Can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
What can I serve with Savory Herb Rice Pilaf?
It is a versatile side dish that pairs beautifully with roasted chicken, grilled fish, or steak.
Can I use black pepper instead of white pepper?
Yes, though white pepper is preferred for its specific flavor and because it doesn't show dark specks in the light-colored rice.
Does the rice stay warm for long?
If left undisturbed with the lid on, the rice can retain its warmth for up to an hour.
What if I don't have chicken base?
You can substitute chicken base with an equivalent amount of chicken bouillon or seasoned chicken stock.
Is this dish vegetarian?
As written, no, because it uses chicken base and bouillon. You can make it vegetarian by using vegetable base and broth.
How many ingredients are in this recipe?
There are 8 main ingredients, including the rice, onion, butter, and seasonings.
Can I freeze this rice pilaf?
Yes, cooked rice pilaf freezes well in airtight bags for up to 3 months. Reheat with a splash of water.
Why is it called a pilaf?
It is called a pilaf because the grains are first sautéed in fat before the cooking liquid is added.
Should the onions be crunchy?
No, the onions should be sautéed until translucent and fragrant so they melt into the texture of the rice.
What size pot should I use?
A medium-sized pot with a tight-fitting lid is ideal for this amount of rice.
Is the chicken bouillon optional?
The bouillon cubes are optional if you are already using chicken broth instead of water.
How much white pepper is needed?
The recipe calls for 1/4 teaspoon of fine ground white pepper.
What is the texture of the finished rice?
The texture is light and fluffy, with individual grains that are moist but not sticky.
Can I add other herbs?
While this recipe uses bay leaf and onion for flavor, you could add dried thyme or parsley for additional herbal notes.