If you’ve only ever made rice pilaf from a boxed mix, you’re in for a treat. This Easy Homemade Rice Pilaf Recipe is buttery, fluffy, and packed with toasted vermicelli, garlic, and onion for a side dish that’s even better than the boxed version.

Close-up of fluffy homemade rice pilaf with toasted vermicelli and parsley. — *Easy Homemade Rice Pilaf Recipe (Better Than Boxed!)*

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Whether you’re serving it alongside grilled chicken on busy weeknights or pairing it with roast turkey for holiday dinners, this homemade rice pilaf is the perfect addition to just about any dinner table. It’s made with simple pantry staples, comes together with very little effort, and delivers rich, homemade flavor in every bite.

Once you learn how to make this classic rice pilaf from scratch, you’ll never want to reach for a boxed mix again.

Close up of a spoonful of fluffy homemade rice pilaf showing toasted vermicelli and tender rice. — *Better-than-Boxed Homemade Rice Pilaf recipe.*

The Players for Homemade Rice Pilaf

Ingredients:

Butter – Butter gives this rice pilaf its rich, classic flavor and helps toast the vermicelli in this simple recipe.
Olive Oil – A little olive oil or avocado oil keeps the butter from browning too quickly while adding another layer of flavor.
Vermicelli – Traditional rice pilaf is made with broken vermicelli noodles but broken angel hair pasta works just as well! If you don’t have either, orzo pasta can also be substituted for this simple rice pilaf recipe.
Onion – You’ll need 1/2 a diced onion or you can use onion powder if you prefer.
Rice – Long grain white rice cooks up fluffy and tender, making it the perfect choice for homemade rice pilaf.
Garlic – Fresh garlic gives the best flavor, but garlic powder can be substituted in a pinch if that’s what you have on hand.
Broth – Cooking the rice in chicken broth creates the richest flavor, but chicken stock, vegetable broth, or even water can all be used depending on what you have available.
Turmeric – A small amount of turmeric adds a beautiful golden color without overpowering the flavor.
Salt & Pepper – Black pepper and salt are all you need to finish this easy rice pilaf recipe.

Tools:

Skillet – A large skillet is needed to cook this versatile side dish. I love to use my Le Creuset Braiser to make this rice dish.

Homemade rice pilaf served with roasted chicken and green beans in the background. — *Classic Homemade Rice Pilaf Recipe.*

How to Make Homemade Rice Pilaf

Heat the butter and olive oil in a large skillet over medium heat.

Butter and olive oil melting together in a large skillet before cooking the rice pilaf. — *Start by melting the butter and olive oil together.*

Add the broken vermicelli or angel hair pasta and cook, stirring often, until it turns golden brown for about 5 minutes. To break the pasta, hold a small bundle of dry pasta over a bowl or the skillet and snap it into 1/2″-1″ pieces using your hands. The sizes don’t have to all be the same. Continue breaking the pasta until you have about ½ cup.

Broken angel hair pasta measured in a cup over a skillet. — *Add in the broken vermicelli or angel hair pasta.*

Pasta toasting in butter and olive oil until golden brown. — *Add in the broken vermicelli or angel hair pasta.*

Add the diced onion and cook until softened, about 3 minutes.

Diced onion added to toasted vermicelli in a skillet. — *Throw in the diced onion and saute for a few minutes.*

Toasted vermicelli and onions cooking together in butter. — *Throw in the diced onion and saute for a few minutes.*

To the skillet, add the cup of rice and stir it into the butter mixture for 2 minutes. Toasting the rice helps create a nuttier flavor while keeping the grains light and fluffy.

Long-grain white rice being added to the skillet with toasted vermicelli and onions. — *To the skillet, add the rice and toast for 2 minutes.*

Stir in the garlic and cook for another minute.

Minced garlic added to toasted rice for homemade rice pilaf. — *Add the garlic and saute for 1 minute.*

Add the turmeric, salt, pepper, and broth. Bring the mixture up to a low boil.

Ground turmeric being added to homemade rice pilaf. — *Turmeric adds color and flavor to our homemade rice pilaf.*

A small bowl of salt being held over the skillet. — *Turmeric adds color and flavor to our homemade rice pilaf.*

Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and cook for 25 minutes. Do not lift the lid while the rice is cooking.

Rice pilaf simmering in seasoned chicken broth before covering. — *Bring the mixture up to a low boil.*

After 25 minutes, turn off the heat. Leave the lid on and let the rice rest undisturbed for an additional 5 minutes. Do not remove the lid during this time.

Homemade rice pilaf fully cooked in a skillet before fluffing. — *Cook for 25 minutes on low heat. Then let the rice pilaf rest with the heat off for 5 minutes.*

Once the resting time is complete, remove the lid and gently fluff the rice with a fork. Garnish with fresh parsley, if desired. Enjoy!

Fork fluffing homemade rice pilaf after resting. — *Fluff the rice with a fork before serving.*

Storage and Reheating Instructions

To Store:

Allow the rice pilaf to cool completely before transferring it to an airtight container. Store leftover rice pilaf in the refrigerator for up to 4 days.

To Reheat:

Reheat individual servings in the microwave with a splash of chicken broth or water to restore moisture. Heat at 50% power for 1-2 minutes until heated through.

Bowl of homemade rice pilaf garnished with parsley. — *Homemade Rice Pilaf from Scratch.*

Pin it for Later!

If you end up making this Homemade Rice Pilaf, leave me comment. I’d love to chat with you!

Pinterest graphic featuring easy homemade rice pilaf with the words Better Than Boxed. — *Save this Pin to Make Homemade Rice Pilaf Later!*

Looking for the perfect main dish to serve with this homemade rice pilaf? Here are some of my favorite family-friendly recipes that pair perfectly with this buttery side dish.