Easy rice pilaf recipe for one, perfect for quick meals and simple side dishes. This single-serving pilaf features long-grain rice cooked in butter, onions, garlic, and low-sodium chicken broth for a fluffy, flavorful texture. Ideal for lunch, dinner, or meal prep, this homemade rice pilaf is beginner-friendly, no-fuss, and ready in under 30 minutes.
Ingredients
- ¼ cup long-grain white rice
- 1 tablespoon salted butter
- ½ cup finely chopped onions
- 1 clove garlic, minced
- ⅛ teaspoon kosher salt
- ¾ cup low-sodium chicken broth
Instructions
- Rinse the rice under cool running water in a fine-mesh strainer until the water runs mostly clear. Drain thoroughly and set aside.
- In a 10-inch skillet, melt the butter over medium heat. Add the chopped onions and garlic and cook until softened and translucent, about 2 minutes.
- Add the rice to the skillet and stir to coat it evenly in the butter. Toast the rice for 3–4 minutes, stirring frequently, until lightly golden and fragrant.
- Pour in the chicken broth and add the salt. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 15–18 minutes, until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat and let the rice sit, covered, for 5 minutes.
- Fluff the rice with a fork and season with additional salt and pepper if desired. Serve warm.
Why You’ll Love This Recipe
- Perfect single-serving portion for one person
- Quick and simple to make with basic ingredients
- Fluffy, flavorful rice with a subtle buttery taste
- Ideal as a side dish or a base for a variety of meals
Tips
- Rinsing the rice removes excess starch and prevents clumping
- Toasting the rice enhances the flavor and adds a nutty aroma
- Keep the skillet covered while resting to lock in steam and fluffiness
- Stir gently when fluffing to avoid breaking the grains
Variations and Substitutions
- Use olive oil instead of butter for a lighter version
- Substitute vegetable or beef broth for chicken broth
- Add finely chopped vegetables like carrots or peas for extra color and nutrition
- Season with herbs such as thyme, parsley, or a pinch of saffron for added flavor
FAQs
Can I use brown rice instead of white rice?
Yes, but cooking time will increase and more liquid may be needed.
Can this be made ahead of time?
Yes, cook the rice and store it in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.
Why is my rice sticky?
Rinsing the rice thoroughly and using the correct water-to-rice ratio helps prevent stickiness.
Serving
Serve this rice pilaf as a side dish with chicken, beef, fish, or roasted vegetables. Its buttery flavor complements a variety of main dishes.
Suggestions
- Top with toasted nuts or fresh herbs for added texture
- Pair with a light salad for a balanced meal
- Use as a base for stir-fries or grain bowls for extra flavor
Rice Pilaf for One
1
servings5
minutes35
minutesIngredients
¼ cup long-grain white rice
1 tablespoon 1 salted butter
½ cup finely chopped onions
1 clove 1 garlic, minced
⅛ teaspoon kosher salt
¾ cup low-sodium chicken broth
Directions
- Rinse the rice under cool running water in a fine-mesh strainer until the water runs mostly clear. Drain thoroughly and set aside.
- In a 10-inch skillet, melt the butter over medium heat. Add the chopped onions and garlic and cook until softened and translucent, about 2 minutes.
- Add the rice to the skillet and stir to coat it evenly in the butter. Toast the rice for 3–4 minutes, stirring frequently, until lightly golden and fragrant.
- Pour in the chicken broth and add the salt. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 15–18 minutes, until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat and let the rice sit, covered, for 5 minutes.
- Fluff the rice with a fork and season with additional salt and pepper if desired. Serve warm.
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