Almond rice pilaf combines long-grain rice, toasted almonds, and golden raisins for an easy and delicious side dish that’s perfect for holidays and weekdays alike.
My mom loved rice. Like, really loved it.
It was at the top of her favorite foods list, right under lamb and sweet corn. (Yes, she was a huge fan of sweet corn risotto!)
My dad was in the Army when my parents were first married, and any time my dad was gone for an extending period of time, it could be pretty much guaranteed that Momma was going to live off of rice and peas for multiple dinners.
So it should go without saying that we ate a lot of rice when I was growing up. Not that I minded!
One of my mom’s favorite recipes was this almond rice pilaf. She found it in some magazine once up on a time and eventually made it her own.
This was a recipe she’d make on any given weeknight, but could also pull out for holidays or when we had guests because it seems fancy. But, spoiler alert: It’s actually super easy to make.
What is rice pilaf?
So what exactly is a rice pilaf?
There are two defining characteristics of a rice pilaf; it kind of depends on who you ask as to which one (or both) really turns rice into a pilaf.
Some people say that the rice needs to be cooked in stock or broth, with other spices and ingredients to make it a pilaf. Other people say that you need to toast the grains in fat before cooking them to make a pilaf.
Honestly, I think both is the way to go to get the most flavor and best texture out of your rice pilaf.
For this almond rice pilaf, the rice is toasted in butter before cooking it in chicken stock to give the rice a nutty flavor. After cooking, we add a little bit of brown sugar, toasted almonds, and golden raisins.
I know, it sounds like a weird combination, but I promise it’s delicious. Cooking the rice in the chicken stock makes it extra savory, while the mix-ins add just the barest sweetness.
It’s the kind of rice dish that can go with just about anything! And since it only takes about 20 minutes to make, it’s just as easy to make on a weeknight as it is for a holiday meal.
How to make almond rice pilaf
Almond rice pilaf is super easy to make, and there’s a good chance you already have the ingredients on hand!
Ingredients you’ll need
To make this almond rice pilaf, you will need:
- 1 1/2 cups long-grain white rice
- ¼ cup unsalted butter
- 3 1/2 cups chicken stock
- 1 teaspoon fine sea salt
- 2 tablespoons light brown sugar
- 1 cup slivered almonds, toasted
- ⅓ cup golden raisins (optional)
You’ll want to use a long-grain white rice for this recipe—my preference is basmati or jasmine rice.
If you want to use brown rice, you will need to adjust the liquid and cooking time for the recipe. I suggest consulting the cooking directions for your preferred long-grain brown rice to determine how much additional chicken stock and cooking time you will need.
We typically use chicken stock for this recipe, but feel free to swap it out for vegetable broth if you need the dish to be vegetarian.
Toasting the almonds adds some great flavor, so I always take a few minutes to toast them before adding them to the rice.
I typically add the almonds to a dry skillet over medium heat. Stir the almonds frequently until golden and fragrant (usually 5-7 minutes). You can also toast them in the oven or microwave; my friend Jamie has a helpful guide on how to toast nuts.
Making this recipe
For the fluffiest rice, add the rice to a fine-mesh sieve and rinse it under cold water until the water runs clear. Set the rice aside to drain while you continue the recipe.
If you forget to rinse your rice, I promise that it’ll be ok. Your almond rice pilaf will still be delicious!
Add the butter to a heavy-bottomed saucepan over medium-high heat. Once melted, add the rice; stir, cooking for 3-4 minutes, until the rice is lightly toasted and fragrant.
Now add the chicken stock and the salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the rice is tender and the stock has been absorbed.
Once the rice is done cooking, stir in the brown sugar, almonds, and raisins. Cover and let the rice pilaf rest for about 5 minutes before serving.
Like most rice dishes, almond rice pilaf is best served the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
Remember how I said that rice was one of my mom’s favorite foods, right under lamb? Well, one of the meals she would often serve this almond rice pilaf with was for Easter dinner alongside roasted boneless leg of lamb.
I also really enjoy it with yogurt-marinated chicken skewers. Add some tzatziki and I’m a happy camper.
It would also go well with sheet pan sausage and veggies! You could even use it in place of the ginger-turmeric rice for Moroccan chicken stew.
You’ve got lots of options, so there’s really no wrong way to go.
Almond Rice Pilaf
Equipment
Ingredients
- ¼ cup unsalted butter
- 1 ½ cups long-grain white rice I like jasmine or basmati rice
- 3 ½ cups chicken stock
- 1 teaspoon fine sea salt
- 2 tablespoons light brown sugar
- 1 cup slivered almonds toasted
- ⅓ cup golden raisins optional
Instructions
- Melt butter in a heavy-bottomed saucepan over medium-high heat. Add the rice and stir, cooking for 3-4 minutes, until the rice is lightly toasted and fragrant. Add the chicken stock and salt; bring the mixture to a boil, then reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- When the rice is done, stir in the brown sugar, almonds, and raisins until well combined. Cover and let rest for about 5 minutes before serving.