Name: Cranberry Almond Rice Pilaf Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup slivered almonds; 2 tablespoons butter; 1 cup converted white rice; 1/4 cup green onions, sliced (reserve some tops for garnish); 3/4 cup chicken stock; 3/4 cup water; 1/2 cup dried cranberries

There’s something wonderfully cozy about the mix of sweet and nutty flavors in this Cranberry Almond Rice Pilaf Recipe. It’s got that golden, buttery rice, tart cranberries, and crunchy almonds that come together in a way that makes every bite bright and comforting. Trust me, once you try this, it’ll be a go-to side anytime you want something a little special but fuss-free.

The image shows a close-up of a fork holding a small mound of light brown rice with visible textures of soft, cooked grains. Mixed in the rice are dark red dried cranberries and a small piece of beige almond, adding color contrast. In the blurred background, a white plate holds a larger serving of the same rice mix, garnished with a few small green herb leaves. The scene rests on a white marbled surface with scattered artificial red autumn leaves adding a warm tone to the setting. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe
Top Tip
How to Serve Cranberry Almond Rice Pilaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Almond Rice Pilaf Recipe

Why You'll Love This Recipe

This recipe is one of those magical dishes that balances flavors and textures in a way that feels both simple and sophisticated. I love making it for holidays or when I just want to jazz up a weeknight dinner with minimal effort. Plus, it’s a crowd-pleaser every time!

Perfect balance: The tart cranberries contrast beautifully with the toasted almonds and buttery rice, creating layers of flavor.
Simple ingredients: You likely have most of what you need in your pantry, making it an easy last-minute side dish.
Versatile: Works well with roasted meats, poultry, or even vegetarian mains, fitting seamlessly into many meal plans.
Make-ahead friendly: You can prepare it in advance, store it well, and reheat without losing flavor or texture.

Ingredients & Why They Work

This Cranberry Almond Rice Pilaf Recipe brings together pantry staples with a few special touches. Each ingredient plays a role – whether it’s adding crunch, sweetness, or that comforting richness.

Flat lay of slivered almonds, a small pat of butter, a small mound of white converted rice, thinly sliced green onions with a few green tops, a small white bowl of golden chicken stock, a small white bowl of clear water, a small pile of dried deep red cranberries, all arranged symmetrically in simple white ceramic bowls and dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Slivered almonds: Toasting these brings out their nuttiness and adds a lovely crunch that balances the softness of the rice.
Butter: Adds richness and helps brown the rice gently for that nice toasted flavor.
Converted white rice: Its fluffy texture and ability to absorb liquids make it perfect for pilaf.
Green onions: Add freshness and a mild onion flavor without overpowering the dish; save some tops for garnish to brighten the plate.
Chicken stock: Gives the rice a savory depth that water alone can’t provide, boosting overall flavor.
Water: Balances out the cooking liquid to ensure the rice cooks perfectly tender.
Dried cranberries: Bring that signature tart sweetness which cuts through the richness beautifully and adds pops of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up with this Cranberry Almond Rice Pilaf Recipe depending on the season or what I have on hand. It’s super flexible and always forgiving, so don’t hesitate to personalize it.

Variation: Sometimes I swap the chicken stock for vegetable stock to make it vegetarian-friendly, and it still tastes just as rich and satisfying.
Nut substitution: Pecans or chopped walnuts are a great alternative if you want a different kind of crunch.
Fresh fruit twist: In spring or summer, tossing in fresh pomegranate seeds or chopped apples adds a lovely fresh burst.
Herb boost: Try stirring in a handful of chopped fresh parsley or cilantro at the end for an herby freshness that livens the dish.

Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe

Step 1: Toast the almonds to unlock flavor

Start by heating a skillet over medium heat and adding the slivered almonds. Stir them gently for a few minutes until they turn golden brown and fragrant. This step is key for adding that deep nutty flavor and crunch to the pilaf. Keep a close eye so they don’t burn — and once toasted, set them aside.

Step 2: Brown the rice with butter and green onions

In the same skillet, lower the heat to melt the butter gently. Add the rice and sliced green onions, stirring frequently as the rice takes on a light golden color. This step breathes life into the rice by creating subtle nutty undertones. Don’t rush — it usually takes about 5-7 minutes for the rice to brown just right.

Step 3: Simmer with liquids until tender

Pour in the chicken stock and water, crank up the heat to bring everything to a boil, then reduce to low and cover. Let it simmer for about 15 minutes, stirring occasionally to avoid sticking and to help evenly cook the rice. You’ll know it’s ready when the liquid’s absorbed and the rice feels tender but still fluffy.

Step 4: Stir in almonds and cranberries for the finishing touch

Mix the toasted almonds and dried cranberries into the rice, letting them warm through for about 5 minutes. This final step melts that tart sweetness perfectly into the buttery rice and adds contrast in texture. Don’t skip the garnish of reserved green onion tops — it adds a fresh pop and color that makes your pilaf look as good as it tastes.

Top Tip

This recipe really shines when you take a little time with the toasting and browning steps. Those flavors develop slow and steady—trust me, skipping the toasting of almonds or browning the rice makes a noticeable difference. Once I started doing these steps meticulously, my pilaf went from good to wow-worthy.

Toast almonds gently: Keep stirring and watch closely, as almonds can burn fast and turn bitter.
Brown rice patiently: Low and slow wins here; it builds flavor without risking mushy grains.
Use good stock: Homemade or quality store-bought chicken stock amps up the savoriness like nothing else.
Don't skip the garnish: Those green onion tops add a fresh, visual lift and a slight onion-y zing at the end.

How to Serve Cranberry Almond Rice Pilaf Recipe

cranberry almond rice - Serving Suggestion

Garnishes

I’m partial to scattering a little extra slivered almonds and some bright green onion tops right before serving. If I’m feeling fancy, a small handful of fresh herbs like parsley or cilantro adds a lovely fresh note. These simple touches make it pop on the plate and taste even better.

Side Dishes

This pilaf pairs beautifully with roasted chicken or turkey, and it holds up wonderfully alongside sautéed green beans or a crisp salad. During the holidays, I love serving it with glazed carrots or roasted Brussels sprouts for a colorful, festive feast.

Creative Ways to Present

For special occasions, I like to mold the pilaf in a ring mold to make a neat, compact shape on each plate, then garnish with pomegranate seeds or additional nuts. It always impresses guests and makes the dish feel restaurant-quality with very little extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover pilaf keeps beautifully in an airtight container in the fridge for up to 4 days. I find the flavors deepen overnight, making leftovers even tastier the next day.

Freezing

I’ve frozen this pilaf a couple of times without issue. Just cool completely, pack tightly in a freezer-safe container, and it’ll last for about 2 months. When thawed carefully, it still tastes fresh and hearty.

Reheating

The best way I’ve found to reheat is gently in a skillet over low heat with a splash of water or stock to bring back the moisture and fluff up the rice. You can also microwave it, but stirring and adding moisture helps avoid dry or clumpy results.

Frequently Asked Questions:

Can I make the Cranberry Almond Rice Pilaf Recipe vegan?

Absolutely! Just swap the butter for a plant-based alternative and use vegetable stock instead of chicken stock. It’s just as flavorful and keeps all the delicious textures you love.

What type of rice works best for this pilaf?

Converted (parboiled) white rice is ideal because it cooks up fluffy and separates nicely without getting mushy. However, you could use long-grain white rice as well; just watch the cooking time closely.

Can I use fresh cranberries instead of dried?

Fresh cranberries are much more tart and have more moisture, so if you use them, consider adding a bit of sugar and reducing the liquid slightly. Dried cranberries are preferred for their sweetness and chewy texture.

How do I prevent the rice from sticking to the pan?

Using enough butter to coat the rice before cooking and stirring occasionally during simmering helps a lot. Also, choosing a good non-stick skillet or heavy-bottomed pan distributes heat evenly and reduces sticking. Avoid lifting the lid too often, as it interrupts the cooking process.

Final Thoughts

This Cranberry Almond Rice Pilaf Recipe is a dish I always go back to because it’s easy, reliable, and bursts with comforting yet fresh flavors. It’s one of those recipes that feels like a warm hug on a plate, whether for a cozy weeknight or a festive gathering. Give it a try—I’m confident it’ll become one of your favorites too!