Butter Pilaf

Name: Butter Pilaf
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: About 6 cups (4 to 6 servings)
Ingredients: 2 cups long-, medium- or short-grain white rice; 4 tablespoons unsalted butter; Salt

By Sohla El-Waylly

Updated Jan. 8, 2024

Total Time: 1 hour 10 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes, plus 20 minutes’ soaking and 15 minutes’ resting)
Rating: 4(443)
Comments: Read comments

This simple butter pilaf is a delicious alternative to your basic stovetop rice, without much additional work. A pilaf consists of grains that are toasted in fat before cooking in a liquid. The step of cooking in fat is called parching, and it prevents the grains from clumping while adding flavor from both the toasting and the fat itself. Pilaf can be made with almost any grain, fat and liquid, and is supremely versatile. For extra flavor, swap out the water for broth or dashi. Level it up with aromatics, like chopped onion or garlic, sweated (gently cooked) in the fat before parching the rice. Add spices, like turmeric or paprika, to toast along with the grains of rice. Stir in quick-cooking meat, like diced chicken or peeled shrimp, and vegetables, such as peas or cauliflower, after adding the water to steam along with the rice. Toss in herbs, like a spring of thyme or a bay leaf, to perfume the grains.

Featured in: These 11 Tips Will Make You a Better Cook

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 6 cups (4 to 6 servings)

2cups long-, medium- or short-grain white rice
4tablespoons unsalted butter
Salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Rinse and soak the rice: Place the rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, then drain. Repeat at least two more times or until the water runs clear enough for you to see your hand through it. Cover with cool water and let soak for at least 15 minutes and up to 2 hours.
Step 2
Drain the rice. Add the butter to a heavy-bottomed medium saucepan with a tight-fitting lid. Melt over medium heat until foamy. Add the rice and cook, stirring frequently, until the grains look shiny, smell nutty, and sizzle and sputter in the butter, 5 to 7 minutes.
Step 3
Add the water and ½ teaspoon salt and stir to combine: For short-grain rice, add 2 cups water. For medium-grain rice, add 3 cups water. For long-grain rice, add 4 cups water.
Step 4
Cover with a tight-fitting lid and increase the heat to high. Once you hear the water actively bubbling, reduce the heat to the lowest setting. Cook, without disturbing or lifting the lid, for 18 minutes.
Step 5
Uncover the pilaf, fluff with a fork, and evaluate: The grains should be tender and moist (they will become more distinct and firm after resting). The water should all be absorbed. If so, cover and rest for 15 minutes, taste and add more salt if desired then serve. If not, troubleshoot: If the grains aren’t tender and there is no more water, drizzle over 2 tablespoons of hot tap water, cover, and steam on medium-low for another 10 minutes. If the grains are cooked, and there is still water left in the pot, uncover and cook on medium-low until it’s simmered off. Then fluff again, cover and rest for 15 minutes, taste and add more salt if desired then serve.

Ratings

4 out of 5

443 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jacquie Tellalian1 year ago

I'm Armenian and all of my grandparents were from Turkey. We made it like this: First, lightly brown very thin egg noodles with butter in a saucepan (my grandmother and mother used to use an entire stick of butter, but of course, that was the 60s. Three tablespoons works just fine) - just don't let them get too dark. Add the rice, thoroughly coat in the butter and then add chicken broth to cover. Simmer covered until liquid has been absorbed. Season to taste. Fluff. Perfect. Every. Time.

Hedley Freake1 year ago

The repeated rinsing , soaking and discarding of the water in this recipe will effectively extract much of the B vitamins remaining in the white rice or that have been added to it via enrichment. My practice with white rice is to limit the rinsing, live with the starch and keep the B vitamins.

Lee1 year ago

Parching brown rice until aromatic and colored causes it to open and be fluffier, more like white rice in texture. A neat trick for the brown rice adverse. Cook as you would normally after the toasting.

Leslie10 months ago

This recipe is the first time that a NYT recipe was a bust! For me, at least. I followed the instructions for rinsing and letting sit covered in water, just 15 minutes. Then sauteed in the butter per the instructions and added only 3 cups of chicken broth for 2 cups rice. Even with less water, this turned into a mushy concoction. I can't imagine what another cup of liquid would have done. Probably turned it into a porridge. Next time, no soaking.

Diane10 months ago

I use a container, cup or glass filled with long-stem rice. The liquid I add is just about twice the size of the rice container. Ex: If I use one cup rice, I will add one cup water and one cup broth. I add a Tbsp. butter and a few squirts of olive oil, to the pan plus salt. I put a lid on the pan and cook on high until rice comes to a full, long boil. Then I turn off the heat, leave the lid on the pan and let it set until liquid is absorbed. Fluff with a fork. Works perfectly every time!

Aig1 year ago

I just love these vids, Sohla! Love love love.

Private comments are only visible to you.