Fruited Rice Pilaf (Stovetop or Instant Pot)
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This Fruited Rice Pilaf is a spring favorite on our Easter table-fragrant with warm spices, dotted with sweet fruit, and finished with toasted almonds for just the right crunch. It's one of those side dishes that feels both special and comforting, perfect for holidays, gatherings, or simply welcoming a new season.
Over the years, I've made it both on the stovetop and in the Instant Pot, and I'll show you both methods below. But no matter how you cook it, this is a dish rooted in tradition-and one we look forward to every single year.
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What I Love About This Rice Pilaf
This dish has been part of our holiday table for years-most often at Easter dinners, sometimes at Christmas-and it's one we always anticipate. It's fragrant with warm spices, soft and lightly sweet from the fruit, and balanced with the crunch of toasted almonds.
And then… there's the bowl.
Isn't it funny how certain dishes become part of the tradition too? This octagon-shaped bowl has made its way onto our table year after year, holding this very pilaf-and carrying a bit of family history with it. It's especially delicious served alongside baked ham or spring mains.
In the fall and winter, I also love this Wild Rice Pilaf recipe.
Jump to:
The Secret to Flavor: A Simple Bouquet Garni
This little bundle of spices gently infuses the rice with warm, subtle flavor-and it's easier to make than you might think.
To make a bouquet garni, cut a piece of cheesecloth into a 4-inch square. Place the peppercorns, whole cloves, cinnamon stick, sliced garlic, and cardamom into the center of the cloth. Bring the edges of the cheesecloth together to form a small pouch. Tie a string around the top.
Fruited Rice Pilaf Ingredients
These simple ingredients make the most delicious side dish. The exact measurements are in the recipe card at the bottom of this post.
- Slivered almonds, toasted: Add a delicate crunch and nutty flavor that balances the sweetness of the fruit.
- Butter: Brings richness and helps toast the rice for deeper flavor.
- Onion: Adds a savory base note that complements the warm spices and sweetness.
- Long grain rice: Cooks up light and fluffy, making it ideal for pilaf-style dishes.
- Chicken broth (or vegetable broth): Infuses the rice with flavor as it cooks; use vegetable broth for a vegetarian option.
- Golden raisins: Provide a gentle sweetness and soft texture throughout the dish.
- Large apple: Adds fresh, lightly sweet flavor and a tender bite that brightens the pilaf.
- Green onions: Bring a mild, fresh finish and a pop of color just before serving.
Together, these simple ingredients create a beautifully balanced pilaf-warmly spiced, lightly sweet, and finished with just the right touch of crunch.
How to Make Fruited Rice Pilaf
This pilaf can be made either on the stovetop or in the Instant Pot. The stovetop method is traditional and gives you a bit more control, while the Instant Pot is wonderfully hands-off. Both yield delicious results-choose the method that works best for you.
Stovetop Method (Traditional)
This is the classic way to make rice pilaf, allowing the flavors to develop gradually.
- Toast the almonds in a dry pan until golden; set aside. Prepare the bouquet garni.
- In a heavy saucepan, melt the butter over medium heat. Add the onion and cook until soft.
- Stir in the rice and cook for 1-2 minutes, until lightly toasted.
- Add the broth and bouquet garni. Bring to a simmer, cover, and cook for 15-20 minutes.
- Stir in the raisins and apple. Cover and cook an additional 5 minutes, until the liquid is absorbed.
- Remove the bouquet garni. Fluff with a fork and stir in almonds and green onions. Season to taste.
👉 Remove the separate "increase broth" sentence and instead add:
Use 4½ cups broth for the stovetop method.
Instant Pot Method (Quick & Easy)
A great option when you want a more hands-off approach.
- Set the Instant Pot to sauté. Melt the butter, then cook the onion until soft. Stir in the rice and cook briefly.
- Add the raisins, apple, broth, and bouquet garni.
- Lock the lid and cook on high pressure for 3 minutes.
- Let the pressure release naturally for 15 minutes, then release any remaining pressure.
- Remove the bouquet garni, fluff the rice, and stir in almonds and green onions before serving.
The Serving Dish
The bowl in these photos has been part of our holiday table for as long as I can remember. My mother found it years ago at The Pottery Shack in Laguna Beach-a place that felt almost magical to me as a child, with its winding paths, textures, and sun-washed charm.
She would spend hours there, and I would wander, taking it all in.
Over time, this octagon-shaped bowl became part of our family traditions. It appears at holidays throughout the year, but most especially when it's time for this Fruited Rice Pilaf. Somehow, the dish and the bowl have become inseparable-one always reminding me of the other.
The original shop, founded in 1936, is no longer there, but its spirit remains. And every time I serve this pilaf, I'm reminded that the simplest objects-like a favorite bowl-can carry the richest memories.
Tips for the Best Rice Pilaf
- Rinse rice if needed for a fluffier texture
- Toasting rice = deeper flavor
- Don't skip the bouquet garni (key differentiator!)
- Add almonds at the end to keep them crisp
Serving Ideas
This fruited rice pilaf pairs beautifully with:
- Honey Baked Ham
- Roast chicken or baked chicken breasts
- Spring lamb dishes like this Herb Roasted Leg of Lamb or Crockpot Lamb Roast.
- Easter dinner menus
Recipe FAQs
Yes! You can make it a day in advance and store it covered in the refrigerator. Reheat gently on the stovetop or in the microwave with a splash of broth to restore moisture.
Both methods work beautifully. The stovetop offers a more traditional texture and slightly more control, while the Instant Pot is quicker and more hands-off. Choose the method that best fits your cooking style.
While you can add the spices directly to the pot, the bouquet garni makes it easy to infuse flavor and remove the whole spices before serving. It's a simple step that makes a big difference in presentation and ease.
Absolutely. While golden raisins are classic, you can substitute dried cranberries, chopped apricots, or even currants for a slightly different flavor profile.
Long grain white rice is ideal because it cooks up light and fluffy. Basmati rice is also an excellent option for added fragrance.
Yes-simply use vegetable broth instead of chicken broth.
Instant Pot Fruited Rice Pilaf
Equipment
Ingredients
- ½ cup slivered almonds toasted
- ¼ cup butter
- 1 large onion chopped
- 2 cups long grain rice
- 2 ¼ cups chicken broth (use 4½ cups for stovetop method)
- 1 cup golden raisins
- 1 large apple peeled, cored, and chopped into ½-inch pieces (about 1½ cups).
- ⅓ cup green onions chopped
- salt and pepper to taste
Bouquet Garni:
- 12 peppercorns
- 12 whole cloves
- 1 cinnamon stick broken into pieces
- 2 cloves garlic sliced
- ¼ teaspoon ground cardamom
Instructions
Bouquet Garni:
- To make a bouquet garni, cut a piece of cheesecloth into a 4-inch square. Place the peppercorns, whole cloves, broken cinnamon stick, sliced garlic, and cardamom in the center. Gather the edges of the cheesecloth to form a small pouch and tie securely with a kitchen string. This keeps the whole spices contained and easy to remove before serving.
Fruited Rice Pilaf (Instant Pot)
- Set the Instant Pot to Sauté. Melt the butter, then add the onion and rice. Cook until the onion is soft and translucent. Then, stir in the raisins, chopped apple, and bouquet garni.
- Add 3 cups chicken broth and season with salt and pepper.
- Lock the lid and cook on High Pressure for 3 minutes. Allow a natural release for 15 minutes, then carefully release any remaining pressure. Remove the bouquet garni. Fluff the rice with a fork and stir in the green onions and toasted almonds. Serve.
Fruited Rice Pilaf (Stovetop)
- In a large saucepan, melt the butter over medium heat. Add the onion and saute until soft. Add the rice and saute until lightly browned, stirring often.
- Add the bouquet garni and stir in 4½ cups chicken broth.
- Bring to a simmer, cover, and cook for 15-20 minutes, or until most of the liquid is absorbed.
- Stir in the raisins and chopped apple. Cover and cook an additional 5 minutes, until the liquid is fully absorbed.
- Remove the bouquet garni. Fluff the rice with a fork and stir in the toasted almonds and green onions before serving.
Notes
- Rice: Use long grain white rice or basmati rice for the best light, fluffy texture.
- Almonds: Do not skip toasting the almonds-it adds important flavor and texture. If desired, you can chop the almonds.
- Storing: Leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of broth to refresh the rice.
- Make Ahead: This dish can be made ahead and gently reheated, making it perfect for holiday meals and entertaining.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I always loved The Pottery Shack with all of the pottery attached to the outside walls. I also loved all the pottery, some hand made. The selection of table linens, napkins and accessories were unique and often one of a kind. What special memories.
The fruited rice pilaf is one of my favorite dishes.
I always loved The Pottery Shack with all of the pottery attached to the outside walls. I also loved all the pottery, some hand made. The selection of table linens, napkins and accessories were unique and often one of a kind. What special memories.
The fruited rice pilaf is one of my favorite dishes.
Hi Stephanie, I just read your email wow the pottery shack is a great place to go I myself went there many times when my 2 sons were very little with my husband,we camped not to far from there for years great place to get great things thx for sharing ,Cindy from Colorado
Hi Cindy! Wasn’t it just the best place?! I was pretty young but it certainly made a huge impression. My mom could spend hours there ?! And because if it, I learned early to appreciate all those treasures. So glad there are some of us left that remember that fabulous place!