This Cranberry Rice Recipe is one of our favorite rice recipes-perfect for busy weeknights and fancy enough for holiday feasts. With fluffy rice, sweet dried cranberries, and a sprinkle of fresh thyme, it's bursting with flavor. The onion and garlic bring a savory twist, while the cranberries add just the right amount of sweetness.
Best of all, whether you're cooking it up in the Instant Pot or on the stovetop, you can have this dish ready in less than 30 minutes
We all need a variety of side dish recipes, and this Cranberry Rice Pilaf fits the bill perfectly!
Easy rice recipes are a staple in our house, like this homemade rice pilaf that's been in my husband's family forever. We also love using cranberries in this Orange Rice for a fun twist!
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- Quick: It's super easy-just sauté a few aromatics, toss in the rest of the ingredients, and you're done in about 10 minutes of hands-on time.
- Tasty: It's packed with flavor, thanks to the fresh herbs and sweet cranberries.
- Versatile: You can make it in the Instant Pot or on the stovetop. Perfect for weeknight dinners, Sunday meals, or even a holiday menu like Christmas Dinner or an addition to your Thanksgiving recipes.
Ingredients for cranberry rice
This recipe is super simple and requires just a few ingredients! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Rice: Any long-grain white rice including jasmine or basmati work well.
- Butter: Salted butter is always our go-to.
- Aromatics: Onion, yellow or sweet onion, are tasty. Plus minced garlic.
- Thyme: Fresh thyme is best, but if necessary dried thyme will work.
- Bay leaf: A delicate flavor addition.
- Cranberries: We use dried cranberries, but make sure they aren't rock hard. You want them to be soft and chewy still.
- Chicken stock: Boxed broth or boullion cubes are both good options.
How to make cranberry rice pilaf recipe
Start by heating up your Instant Pot or pan on the stovetop over medium-high heat.
Add butter to the hot pan. Stir in the onion and cook until translucent - about 2-3 minutes. Add in minced garlic and stir for 30 seconds to 1 minute. This mellows the taste and takes the edge off the raw garlic flavor.
Once the aromatics are finished, stir in the rice, stirring until completely coated in butter. This step ensures that the individual grains separate at the end and rice doesn't get mushy.
Add in thyme, bay leaves, and salt. Then pour in the chicken broth. Place the lid on and cook until moist and tender according to your preferred method.
Once the rice is done cooking, carefully remove the lid and add in the red cranberries. Place the lid back on for 5 minutes allowing the cranberries to steam and soften.
Using a fork, rake across the top of the rice separating the grains and incorporating the cranberries. If using nuts, add them in at this point and stir to combine.
Hint: If you decide to use the optional nuts, make sure to add them after the cranberries have steamed, right before serving. Toasting the nuts is optional, but it's highly recommended for that extra boost of flavor and crunch!
Variations
- Dried fruit: Try cherries, golden raisins, or even chopped dried apricots.
- Fresh fruit: Saute small diced Granny Smith apples for an additional sweet tart combination.
- Nuts: Pecans, almonds, pine nuts or pistachios provide a nice crunch.
- Herbs: Switch out the thyme for chives, rosemary, sage, parsley
- Vegetable broth: We prefer chicken broth but veggie broth will work as well.
Storing and freezing
Store leftovers in the refrigerator in an airtight container for up to 5 days. Or place in the freezer for up to three months. For step-by-step instructions see this post on how to freeze rice and this one on how to reheat rice.
FAQ
The easiest way to make rice more delicious is to cook it in chicken broth instead of water-it adds so much flavor! Adding a bit of butter at the end also makes a big difference. For an extra burst of taste, try making a flavored rice pilaf recipe. It's a simple way to elevate your rice game!
Rice is usually cooked with just plain water, but rice pilaf takes it up a notch by sautéing aromatics in oil or butter first. Then, the rice is often cooked in chicken broth for extra flavor. To make it even better, you can mix in fresh herbs, fruits, or nuts at the end for a tasty twist!
Tips & Tricks
- Make sure chicken broth is hot for the fastest cooking time.
- If using nuts don't stir them in until just before serving or they get soft.
- Use a fork to rake across the top of the cooked rice to help keep it from getting mushy.
More recipes
Looking for other recipes like this? Try these:
Recipe
Easy Cranberry Rice Recipe (Tasty Pilaf Recipe!)
Equipment
Ingredients
- 3 tablespoon butter
- ½ onion diced
- 1 tablespoon minced garlic
- 1 ½ cups white rice
- 2 tablespoon fresh thyme minced
- 2 bay leaves
- 2-3 cups chicken stock depending on cooking method
- ¾ teaspoon salt
- ½ cup dried cranberries
- ¼ cup chopped pecans optional
Instructions
Instant Pot
- Select "saute" option. Once pot is very hot, melt butter and saute onions for 3-4 minutes until onions are translucent. Add in in garlic for 30 seconds to 1 minute.3 tbsp butter, ½ onion diced, 1 tbsp minced garlic
- Stir in the rice toasting for 1-2 minutes, coating in butter. Add in thyme, bay leaves, and salt.1 ½ cups white rice, 2 tbsp fresh thyme, 2 bay leaves, ¾ tsp salt
- Add 2 cups chicken broth. Seal the Instant Pot and press "rice."2-3 cups chicken stock
- Once Instant Pot beeps to indicate it is finished, allow it to naturally release for 10 minutes (do NOT release the steam yet). After 10 minutes, release the steam and open the lid. Add cranberries. Cover with the lid and let sit for 5 minutes.½ cup dried cranberries
- Remove lid. Add nuts, if using. Serve warm.¼ cup chopped pecans
Stovetop
- Heat a medium saucepan on medium-high heat. Once hot, melt butter and saute onions for 3-4 minutes until onions are translucent. Add in in garlic for 30 seconds to 1 minute.3 tbsp butter, ½ onion diced, 1 tbsp minced garlic
- Add rice and toast for 1-2 minutes, stirring well to coat every grain with butter. Add in thyme, bay leaves, and salt.1 ½ cups white rice, 2 tbsp fresh thyme, 2 bay leaves, ¾ tsp salt
- While rice is toasting, microwave 3 cups stock until hot. Add hot liquid rto pot. Cover immediately and cook on low heat for 20 minutes (should simmer softly).2-3 cups chicken stock
- Once finished cooking add cranberries and allow to sit with lid on for 5 minutes. Remove lid. Add nuts, if using. Serve warm.½ cup dried cranberries, ¼ cup chopped pecans
Notes
- Make sure chicken broth is hot for the fastest cooking time.
- If using nuts don't stir them in until just before serving or they get soft.
- Use a fork to rake across the top of the cooked rice to help keep it from getting mushy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
A great side dish idea for Christmas dinner!