Butter, onions, and beef consommé completely transform white rice into something so crazy flavorful and creamy, in this fast and simple Rice Pilaf recipe. It pairs well with so many things or do what we do and fill up on it without anything else!
P.S. I could (and often do) make an entire meal out of this Simple Spanish Rice, too!
I know it’s the holidays and everyone is talking about chocolate bark and ham. And so are we, trust me. But December has me feeling very nostalgic, filled with great memories of my youth. My grandparents would come up, we would search for the Matzo, and eat gelt…and get presents from Santa. (What? I know. It sounds so strange now, but growing up like that, it seemed normal. Well, maybe not normal…)
I have no idea if she found this recipe in a magazine or just came up with it on her own. But it is genius. And so simple.
What is Rice Pilaf?
The main difference between “rice” and “rice pilaf” is the way it’s cooked. Rice is typically cooked in boiling water without any seasonings added. In Rice Pilaf, the grains are usually sautéed with aromatics before cooking in stock or broth to create flavored rice with grains that are more separated. This rice pilaf recipe is the best of both worlds – perfectly seasoned, but also somewhat creamy.
Best Rice Pilaf – Why We Love It
- Onions are sauteed in butter and olive oil.
- The onions get almost caramelized, which adds extra flavor.
- In addition to water, beef consommé is added, which makes this so rich and delicious.
- White rice is transformed into something so creamy and yummy!
Rice Pilaf Recipe
Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
- White rice: Our preference is long grained white rice.
- Beef consommé: This is a strong, concentrated beef broth and more flavorful then regular broth. It’s sold in cans with all the soups. If you can’t find it, you can sub with beef broth or try a can of low-sodium condensed French onion soup. So good! You can also use vegetable stock if you need this to be a vegetarian side dish.
- Onion: Sweet onion adds so much flavor and is an integral part of this dish.
- Butter: We use unsalted, since the beef consommé has enough.
- Olive oil: in addition to the butter, olive oil is also used to sauté the onions and rice. They both provide moisture and richness.
- Water: A combination of beef consommé and water are used to steam the rice.
I hadn’t made this rice pilaf in eons, but then November rolled around and I got an uncontrollable hankering that had to be resolved stat. I made it the next day. And then the following two days in a row. Each bite drowned out all the commotion around me.
So this rice holds a special place in my heart and belly, for sure. And every time I glance over at our 4-foot Christmas tree, adorned with blue and silver for Hanukkah, I think about my immediate blended family, and my extended family…and get a little weepy. Isn’t it funny how the holidays, and rice, can do that?
How to Make Rice Pilaf
This rice recipe is similar to a lot of others and isn’t difficult at all! You simply sauté onion in butter and olive oil, add in the grains and toss to coat, then pour in beef consommé and water. Bring to a simmer, then reduce heat to medium-low and steam until the liquid is absorbed. Let stand for a couple minutes, fluff with a fork, and enjoy! To make this rice pilaf recipe, follow the steps below included in the printable recipe card.
Make sure rice is completely cooled and transfer to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, drizzle with a little bit of broth to help loosen up the grains. You can also freeze this rice for up to 2 months. Thaw in the fridge overnight.
What to Serve with Rice Pilaf
More Rice Recipes:
- 1 tablespoon unsalted butter
- 2 teaspoons extra-virgin olive oil
- 1 medium sweet onion , diced small
- 1 cup long grain white rice
- 10 ounce can beef consommé
- 2/3 cup water
- In a medium pot, over medium heat, saute onion in butter and olive oil for a couple of minutes.
- Mix in the rice; stir to coat.
- Add consomme´ and water. Mix, cover and bring to a boil.
- Once boiling, reduce heat and slow simmer for about 20 minutes until all liquid is absorbed.
- Let stand for about 3 minutes. Fluff before serving.