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!
Best Rice Pilaf Recipe
I’m feeling nostalgic today filled with great memories of my youth, my grandparents, and some favorite dishes from my childhood, like this rice pilaf recipe. My mom made it, always accompanied by a delicious tri tip and roasted broccoli. If I had to pick my last meal on earth, it would be that one.
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. 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!
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.
Ingredients Needed
Here’s what you’ll need to make this rice dish:
(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.
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!
{Scroll below to the printable recipe card for details and measurements.}
Storing Leftovers
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
This rice pilaf recipe pairs well with so many things. Personal favorites include our Glazed Ham, Skillet Steak, Slow Cooker Barbecue Beef Brisket, and Roasted Tri Tip.
More Rice Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Rice Pilaf
Ingredients
- 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
Instructions
- 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.
This was REALLY delicious exactly as written. LOVED it! Thank you!
I need a recipe for Rice Pilaf for 200 guests. Can you help me with this?
Uuuum, multiply this recipe by 50? Sorry, I don’t know…
Wow! This was outstanding. We all loved it!
I love a good side dish recipe like this! I always need new things to do with rice and this was perfect. I served it with chicken and carrots and it was wonderful.
Such a cute story, Amy! Blended families are the best — you get the best of both worlds all in one. It’s so fun as a kid! (Well, maybe as an adult too…) I really love learning new, tasty spins on boring rice, so I’m definitely gonna keep this one in my file!
It’s such an easy side dish and so delicious! I added some canned mushrooms. Will absolutely make again!
I will make this. I just put it on next week’s menu. If nothing else, I really need a new side dish. Mine be gettin’ recycled too much…
Also, I don’t think we’ve talked about this, but I grew up the same way. Light the menorah, eat gelt (mmmmm geeeeelt), then turn right around a decorate a tree and sing Christmas carols. Hehe. :) Too funny.
That is funny. So maybe it is “normal”…nah, I doubt it ;-) I was glad to have remembered this rice, since I was growing tired of my sides as well. I also have another one posting today that you’d make, I think.
You thinked right. ;)
Pilaf. That seems like it would make a good girl’s name. Maybe I’m mixing it up with Pilar?? Donno, but I do know that we are on a rice kick these days. Throwing rice into a cooker is so easy after a long day. And I bet if I open some consomme and saute some onions, I may actually feel like I’m cooking, which makes me feel all warm and jingly inside. Just like Christmas… ah, only three degrees of separation!!
I do believe in Rice Pilaf and Christmas, I do, I do, I do!
Kim! I miss you :( I’m so glad that rice and Christmas motivated you enough to stop by. Who knew? Oh, and no doubt that some little girl, somewhere in California is named Pilaf. Bunch of hippies out here.
I’ve been making this rice for so many decades. This is the kind of recipe that is so easy and delicious, it’s hard to beat.
I think you love rice the way that I love pasta. Which is why I know this needs to be tried. Now…to find the right dish to serve it with…
It’s true, it’s true. I know beef is not your thing…and I looked to see if Campbells makes a vegetable consomme, but I couldn’t find it :( Maybe a different brand?
I love the way dishes from my childhood can just transport me back in time and make everything comforting. My parents are coming out for Christmas (they do every year) and I’m on pins and needles until they get here! A random dish from my childhood would be oyster stew (I know, right?) that only my mom and I would eat! My mom makes oatmeal pancakes now for all the grandkids and I know they’ll be one of my girls favorite food memories. Your rice looks yummy and I’m going to make it for my girls just because I heart you :-)
Kristy – oyster stew is random, but not surprising…stew unto itself sounds comforting right off the bat! I love oysters. My kids wouldn’t have any part of this, but I still want the recipe (HINT.) And also? Grandmothers are the best.
I. LOVE. this rice. holy gosh.
Yum! As a rice fiend myself, I have no complaints about you posting this savory dish instead of a sweet treat.
Served this with beef stir fry tonight. It was perfect!
Up until this recipe, I’d only made the stuff from a box. This put those others to shame. SO easy and delicious!