Almond Rice Pilaf is fluffy, flavorful and a delicious way to upgrade your next pot of rice! It's a special family recipe that everyone will love, and it cooks up in about 30 minutes!
4tablespoonsunsalted buttersubstitute with oil for dairy free
1/3cupbroken vermicelli or orzo pastathin spaghetti also works in a pinch!
1/2cupsliced almonds
1cuplong grain white ricedo not use quick cooking or brown rice
2 1/4cupswateror chicken stock for more flavor
1teaspoonkosher saltif not using kosher salt, use 1/2 teaspoon and adjust the seasoning as necessary when fluffing the rice with a fork.
Instructions
Heat butter in a medium saucepan over medium heat. Add the vermicelli or orzo and sliced almonds, and stir until coated with the butter. Continue to cook, stirring occasionally, until the pasta and almonds are brown and fragrant, about 2 minutes.
Stir in the rice and cook one minute longer.
Add the water and salt and bring to a boil. Reduce heat, cover, and simmer until all the liquid is absorbed, about 15 minutes. Do not lift the lid for a least 15 minutes to check for doneness. When done, cover and let stand for 10 minutes to steam.
Fluff with a fork and add seasoning as necessary. Serve and enjoy!
Notes
Pro tip: Be sure to use regular long grain white rice in this recipe as short grain rice is too sticky, and quick cooking rice and brown rice have different cooking times than the pasta.
It's essential to give the rice 10 minutes of resting time with the lid on when it's done cooking. This steams the rice and gives it the perfect fluffy texture.
I've tested this recipe using vermicelli, orzo, thin spaghetti and angel hair pasta, and all have worked fine.
Either butter or oil works well in this recipe, but butter adds more flavor. If you decide to use oil, adding chicken or vegetable stock instead of water is a great way to add more flavor.