Ingredients
Equipment
Method
Prep
- Melt butter in a skillet over medium heat.
- Add onions, carrots, and celery.
- Sauté until tender and translucent, about 5 minutes.
- Set aside.
- Rinse the rice in a mixing bowl under cold running water, stirring with your hand in one direction.
- Pour off the milky water and repeat two more times.
- Drain completely on the final rinse.
Rice Cooker Method
- Add the rinsed rice, sautéed vegetables, 4 cups chicken stock, salt, and thyme sprigs to the rice cooker.
- Stir to combine.
- Select the white rice setting.
- When the cycle completes, let rest with the lid closed for 10 minutes.
- Remove thyme sprigs and fluff with a fork.
Stovetop Method
- In a large pot, add the rinsed rice to the sautéed vegetables and stir for 1-2 minutes to toast the rice lightly.
- Add 6 cups chicken stock, salt, and thyme sprigs.
- Bring to a boil.
- Cover, reduce heat to low, and simmer for 20 minutes.
- Turn off heat and let steam covered for 5 minutes.
- Remove thyme sprigs and fluff with a fork.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Rinsing the rice three times removes excess starch and prevents gummy texture—don't skip this step. The rice cooker method uses less liquid than stovetop because there's no evaporation during cooking. Portion cooked pilaf into freezer containers or bags in 2-cup portions, then freeze flat for easy stacking and quick thawing. Reheat from frozen in the microwave with a tablespoon of water, or refresh on the stovetop with a splash of broth. This pilaf works as a base for grain bowls, stuffed peppers, or alongside any protein. Brown butter adds deeper flavor if you have an extra minute during the sauté step.
