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Potluck Rice Pilaf

Total Time

Prep: 25 min. Cook: 15 min.


20-22 servings

A fun and tasty alternative to potatoes, this savory rice is a popular side dish at gatherings. I especially like its mild soy sauce flavor and flecks of green onion and toasted slivered almonds. -Annette Rodgers, Rosston, Arkansas


  • 1/2 cup butter, cubed
  • 4 cups uncooked long grain rice
  • 8 cups water
  • 2 tablespoons chicken bouillon granules
  • 10 green onions, thinly sliced
  • 2/3 cup reduced-sodium soy sauce
  • 1 cup slivered almonds, toasted


  1. In a Dutch oven, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds.

Nutrition Facts

1/2 cup: 196 calories, 7g fat (3g saturated fat), 11mg cholesterol, 720mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 5g protein.

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  • KScales
    Oct 30, 2012

    There was an error in this recipe. The water amount should be 8 cups (not 16). It will be corrrected here soon. We apologize for the error.Taste of Home Test Kitchen

  • eabarr
    Sep 17, 2012

    The water quantity on this cannot be right - 16 cups of water. I had to drain some of the water off, definitely not done in 15 min. Some help would be nice

  • stephowens
    Dec 5, 2011

    This has been a family favorite for the past 10 years! It is a great side dish to go along with the pineapple pepper chicken on this site. Great for feeding a large party. We love it!

  • behannabl
    Jul 21, 2010

    I've been making this for about ten years now and I think it's delicious and wouldn't change a thing. It goes especially well as a side with the grilled pork chops recipe on this site that has soy sauce, lemon juice and brown sugar, etc. in the marinade.

  • angelasandoval
    Jun 15, 2010

    This is a good Chinese fried rice. I wouldn't call it "pilaf".

  • sladphie
    Feb 23, 2008

    No comment left