Make your next pot of rice extra special with this Almond Rice Pilaf. It’s fluffy, nutty and full of browned-butter flavor, and it comes together in under 30 minutes. This versatile side complements chicken, fish, pork or vegetarian mains and is easy to customize for dairy-free or vegan diets.
Rice was a staple on my family table when I was growing up, and this particular pilaf is my grandmother’s beloved recipe. She made it for holidays and gatherings, and it was always gone in minutes. I adapted the original to use less butter while keeping the rich, toasty flavor that makes this dish so memorable.
Why you’ll love this recipe:
- Light, fluffy long-grain rice with a toasted, buttery almond and pasta crunch.
- Fast and simple—ready from start to finish in about 30 minutes.
- Flexible: use vermicelli, orzo, thin spaghetti or angel hair; swap butter for oil and use stock for a dairy-free or vegan version.
- Pairs well with a wide variety of mains, from roasted meats to fish and vegetable dishes.
This version calls for just a few pantry ingredients and relies on a short, specific technique: toast the almonds and broken pasta in butter until golden, stir in the rice, then simmer with water until tender. The toasting step gives the pilaf its signature nutty depth.
Recipe ingredients
This almond rice pilaf uses just a few ingredients. Quantities and simple substitutions are listed below.
Ingredient notes
- Rice: Use long grain white rice for the best fluffy texture. Short grain rice is too starchy and sticky; quick-cooking or brown rice have different cooking times and won’t work well with the pasta.
- Vermicelli / pasta: Vermicelli is very thin spaghetti; if you can’t find it, orzo, angel hair or broken thin spaghetti are excellent substitutes.
- Butter: Butter browns as you toast the almonds and pasta, adding a deep, toasty flavor. You can substitute oil for a dairy-free or vegan option, but consider using broth instead of water for extra flavor.
- Liquid: Water works fine, but chicken or vegetable stock adds more savory depth if you choose to use oil instead of butter.
How to make this recipe
The key is toasting the pasta and almonds first so the rice absorbs those toasted flavors as it cooks. Follow the short steps below and avoid lifting the lid while the rice simmers.
- Heat the butter in a medium saucepan over medium heat. Add the broken vermicelli or orzo and the sliced almonds. Stir to coat and continue cooking, stirring occasionally, until the pasta and almonds are golden and fragrant, about 2 minutes.
- Stir in the rice and cook for one more minute to coat the grains.
- Add the water and kosher salt and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed, about 15 minutes. Do not lift the lid during this time. When the rice is done, keep it covered and let it rest for 10 minutes off the heat to steam.
- Fluff gently with a fork, taste and adjust seasoning as needed, then serve.
FAQs
Rice pilaf is rice cooked with added ingredients—commonly nuts, pasta, vegetables or small pieces of meat—and prepared by first toasting or sautéing the rice (and other ingredients) before simmering in liquid. The toasting step creates more flavor and a distinct texture.
Which rice should I use?
Long grain white rice is recommended for this pilaf because it stays light and separate. Avoid short grain, quick-cook or brown rice for this specific method.
Can I make this gluten-free?
Traditional versions use wheat-based pasta like vermicelli or orzo, so they are not gluten-free. Use a certified gluten-free pasta alternative if you need a gluten-free version, but note the cooking times may vary.
Recipe notes
- Pro tip: Always let the rice rest, covered, for 10 minutes after cooking. This steaming step produces the best fluffy texture.
- Vermicelli, orzo, thin spaghetti and angel hair have all been tested; use whatever you have on hand.
- Butter gives the most flavor. If you use oil, consider using chicken or vegetable stock instead of water to boost flavor.
More side dish recipes you’ll love:
- Greek orzo salad
- Orzo pasta salad
- Roasted sweet potatoes
- Stove top mac and cheese
- Yukon gold mashed potatoes
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to show what you made.
Almond Rice Pilaf — Quick Recipe Card
- Servings: 8
- Prep time: 5 mins
- Cook time: 20 mins
- Total time: 25 mins
Ingredients
- 4 tablespoons unsalted butter (or oil for dairy-free)
- 1/3 cup broken vermicelli or orzo (thin spaghetti works)
- 1/2 cup sliced almonds
- 1 cup long grain white rice
- 2 1/4 cups water (or chicken/vegetable stock)
- 1 teaspoon kosher salt (adjust if using a different salt)
Instructions
- Melt butter over medium heat. Add broken pasta and almonds and toast until golden, about 2 minutes.
- Add rice and cook, stirring, for 1 minute to coat with butter.
- Add water and salt. Bring to a boil, then reduce to a simmer. Cover and cook undisturbed for about 15 minutes, until liquid is absorbed.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and serve.
Nutrition (per serving, estimated)
Calories: 256 kcal; Carbohydrates: 30 g; Protein: 5 g; Fat: 13 g; Sodium: 314 mg.
Note: Nutrition is estimated and intended as a guideline only.
This recipe was originally published in November 2012 and has been updated with clearer steps and photos.