Moist, nutty, and perfectly craveable Brown Butter Rice Pilaf! With just 4 simple ingredients this makes a perfect addition to your weekly meal rotation. Stove top, Instant Pot, make ahead, how to freeze, and reheat instructions included.
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About 27 years ago I met my husband and was introduced to his family. While my family did have some traditional meals, his family had a deeply established culture surrounding their food. So as a wedding present my SIL gave me a recipe box filled with handwritten family recipe cards.
I still have and use so many of the recipes she gave me, but this Brown Butter Rice Pilaf is one that we eat almost weekly. If you have never made homemade rice pilaf this is your chance. It's so easy! One of the best things about this rice is that it can sit on the stove and wait for you while you finish other parts of dinner.
This isn't our only rice pilaf in the Instant Pot. We have several different flavor profiles. All of them are amazing!
🍚 Ingredients
Butter: Salted butter is best.
Pasta: I use fideo that is found in the Mexican section of my stores, but orzo, vermicelli, or thin spaghetti will work. Break them into 1 inch or less pieces before browning.
Rice: Any long grain white rice. Brown rice does not work in this recipe.
Bouillon/water mix or broth: The flavor that my family associates with this recipe are the little chicken bouillon squares that are mixed with water. I love making homemade broth and don’t mind buying it in the can or carton, but in this recipe the only thing I use are the chicken bouillon cubes. Broth or powdered bouillon may be used.
🔪 Instructions
Stovetop
Begin by heating the chicken broth or water/bullion mix on the stove or in the microwave. Don't let it boil or it will begin to evaporate. While the liquid is getting hot, melt the butter in a 4 quart or larger pot over medium high heat. As soon as it is melted, dump in the pasta.
This is the time when all the flavor for this dish is developed. You want to stir occasionally until the pasta is really dark brown. If you read the How To Brown Butter post you will recognize all the stages the butter goes through. It just does it while browning the pasta.
Once the pasta is dark brown, add the rice and stir. Add the warm liquid and immediately cover the rice with the lid and reduce to a simmer. DO NOT open the lid if you want moist, perfectly cooked rice. Set the timer for 20 minutes. When the timer goes off, turn the burner off and set the timer for another 10 minutes. Then fluff with a fork and serve.
Instant Pot
Set the saute button to on. Melt the butter and brown the fideo until really dark brown, then stir in the rice. Add 2 ½ cups of hot broth or water/bouillon mix. Place the lid on the Instant pot and set to sealing. Turn saute off, press the manual button, and set to 16 minutes. After it cooks, allow to release naturally for 10 minutes. Then open the vent, carefully open the lid, fluff with a fork, and serve.
👨👩👧👦 For a crowd
This recipe is perfect for scaling. The most important tip is to make sure your pot is big enough and you give it a little extra time to brown. Since this rests so well on the back of the stove or in a warm spot, it can be finished up to an hour before serving.
If making ahead for a crowd I like to use a disposable baking dish for freezing and reheating. Once it is hot I transfer to a pretty serving dish. Or just serve straight from the disposable pan. It tastes the same. I just have a thing for pretty serving dishes. 🤷🏼♀️
🙋 Questions & Answers
Yes, definitely. You can make it and leave it covered on the stove for up to an hour before dinner. Or make it in a large batch and freeze ahead for a crowd. Or you can double the recipe and freeze half for the next time you need rice in a flash.
Brown Butter Rice Pilaf freezes beautifully. Once it is fully cooled, spread on a sheet pan and freeze. Then store in a sipper bad or disposable pan. For a full guide, read this post on How to Freeze and Reheat Rice Perfectly Every Time.
To reheat a dinner-sized portion, sprinkle it with a teaspoon or so of water, then cover with a paper towel. Microwave on full power until hot, stirring with a fork to keep the grains separate.
If you are reheating a whole recipe from frozen, use the oven. Preheat the oven to 300°F and bake covered for 20-30 minutes. No need to thaw first.
This rice goes great with any grilled meat and veggies. You can also serve it with Cast Iron Pork Tenderloin, Easy Green Beans Almondine, Crispy Roasted Brussel Sprouts, or Frozen Roasted Corn to complete your meal.
📖 More rice recipes
- Cilantro Lime Rice - Moist rice tossed with chopped cilantro and fresh lime juice. Perfect alongside your favorite Mexican main dish.
- Toasted Coconut Rice - Slightly sweet, tender rice topped with toasted coconut and green onions. An addictive rice that's perfect for grilled chicken and veggies.
- Pineapple Lime Rice - Moist and tender rice with fresh lime juice, diced pineapple, and chopped cilantro. An incredible rice that works with Mexican or tropical inspired dishes.
👨🏼🍳 Tips & Tricks
- Heat chicken broth or water/bouillon mixture while browning the pasta. Make sure the bouillon is completely dissolved in the water.
- Make sure the fideo is really dark brown before adding in the rice. This is where all the flavor for the rice is developed.
- Stir the rice very well in the butter. It helps ensure the rice is fluffy and not sticky.
- While simmering don't lift the lid on the pot. The rice needs all the moisture inside to be tender and moist.
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📋 Recipe
The Best Brown Butter Rice Pilaf
Ingredients
- 3 cups water may substitute with chicken broth
- 3 chicken bouillon cubes leave out if using chicken broth
- ¼ cup butter salted
- 1 cup long grain white rice
- 1 cup fideo orzo, vermicelli, or thin spaghetti may be substituted
Instructions
Stovetop Instructions
- In microwave safe dish or on the stove top heat the water/bouillon mix or chicken stock until very hot.
- Over medium high heat melt butter in 4 quart or larger pot. Add fideo and stir occasionally until the pasta is really dark brown. Once the pasta is done stir in rice.
- Pour in the hot liquid and immediately cover pot with tight fitting lid. Simmer over low heat for 20 minutes. Turn off the heat and leave the lid on for another 10 minutes. Fluff with a fork and serve.
Instant Pot Instructions
- In microwave safe dish or on the stove top heat the water/bouillon mix or chicken stock until very hot. Only use 2 ½ cups of water, not three.
- Turn Instant Pot on to saute. Melt butter. Add fideo to butter and stir occasionally until pasta is really dark brown. Then stir in rice. Turn Instant Pot to off. Pour in the 2 ½ cups of hot water/bouillon mix or stock. Put on lid and set the vent to sealing. Select the Manual button and set for 16 minutes. Once it is finished cooking allow to naturally release for 10 minutes. Carefully open. Fluff with a fork and enjoy!
Notes
- Heat water/bouillon mixture while browning the pasta.
- Make sure the fideo is really dark brown before adding in the rice.
- While simmering don't lift the lid on the pot. The rice needs all the moisture inside to be tender and moist.
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.
Riki says
This is sooo good. I just turned on my tea kettle to heat the water as I was toasting the pasta. I put the bullion cube in the bottom in the measuring cup and it dissolved quickly. I did the IP version. Perfect. Will be added to my list of handy starch sides. Thank for sharing!
Danielle says
Thank you so much for letting us know how it turned out! We have several other starchy rice side dishes that are made in a similar way but with differing flavor profiles. Maybe one of those will be a future favorite. Happy eating!
Tessa says
This is one of those rices that you can serve with practically anything. It was so so good. Will make again!
Misty says
Yes, it does complement a lot of main dishes. Glad you loved it!
Karen says
Y.U.M.M.Y
Your husband is a very lucky man.