Garlic Rice Pilaf

This is one of those side dishes that have been a staple in our kitchen for a while now, but I’d never gotten around to sharing with you guys. Rice is so wonderful and versatile – accepts so many flavors into it’s little white grains.

This rice pilaf takes a little bit more time to put on the table than your standard white rice, due to the fact that it bakes in the oven. But, it’s not hands on – giving you time to finish up dinner while the rice is cooking. The burst of flavor from the garlic is unparalleled though, and well worth the extra time in the oven.

If I have leftovers, I’ll mix in some chopped up veggies and any make myself a make-shift fried rice for lunch the next day. If you’re feeding a larger crowd, the recipe can easily be doubled without having to increase the cooking time.


  1. Kim in MD
    Posted January 23, 2013 at 8:15 AM | Permalink

    I am going to make your Indonesian Pork Tenderloin recipe tonight, and I think this rice would be the perfect side dish, along with some steamed broccoli. I can’t wait for dinner tonight! 🙂

    • Laura
      Posted January 23, 2013 at 8:30 AM | Permalink

      Kim, it is the perfect side dish for that pork. I made them the same evening, along with some snow peas (only because I didn’t have broccoli). I hope you enjoy it as much as we did!

  2. Posted January 23, 2013 at 11:45 AM | Permalink

    This recipe has been a favorite in my house for years! Yours look absolutely delicious! (As always, I love your photo!!)

  3. Posted January 23, 2013 at 1:44 PM | Permalink

    I’m officially obsessed with this recipe since I first saw it on Annie’s blog…I now make it at least once a week. I love it as a side dish with roast chicken and a mixed greens salad. I also like to double it periodically and enjoy the leftovers as a side dish all week!


  4. Posted January 23, 2013 at 4:44 PM | Permalink

    Love the simplicity of this recipe, it’d be the perfect side for so many different dishes!

  5. Kat
    Posted January 24, 2013 at 6:48 AM | Permalink

    This recipe looks amazing!
    I am more of a brown rice eater though, would I use the same cooking times and measurements in the recipe for brown instead of white?

    • Laura
      Posted January 24, 2013 at 7:25 PM | Permalink

      I’d add an extra 1/4 cup broth and increase the cooking time in the oven by an additional 15 minutes.

  6. Louis
    Posted April 20, 2014 at 9:41 PM | Permalink

    followed to the letter, temp and time. Result: heavy paste. This was not fluffy pilaf. Should it be?

    • Posted April 20, 2014 at 9:47 PM | Permalink

      Yes. I’m not sure what went wrong, have you checked the temperature on your oven recently? I’ve made this countless times and it always turns out correctly. I’m sorry you had issues!

  7. louis
    Posted April 21, 2014 at 8:15 PM | Permalink

    you know, I should check it. thanks. I’ll give it another try and let you know.

    • louis
      Posted April 21, 2014 at 8:18 PM | Permalink

      and Thank you.

    • Posted April 21, 2014 at 8:18 PM | Permalink

      I actually made it again tonight just to double check, and it turned out fine. Make sure you saute it long enough on the stovetop, that always helps to get a fluffy rice with individual grains. Good luck! 🙂

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