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 a bit of the tops for garnish); 3/4 cup chicken stock; 3/4 cup water; 1/2 cup dried cranberries

There’s something so comforting about the mix of nutty, buttery rice with bursts of tart-sweet cranberries and crunchy almonds. That’s exactly what I adore about this Cranberry Almond Rice Pilaf Recipe—it’s easy, flavorful, and truly elevates any meal. Let’s dive into why it’s a go-to for me!

A white plate holds a mound of rice pilaf with visible layers of light brown cooked rice mixed with dark red cranberries and light brown almond slices. Small green herb pieces are scattered throughout and around the base of the rice, adding a fresh touch. The background shows a cozy, soft texture with some out-of-focus red and green elements. A silver fork is partially visible on the left side of the plate. The photo is taken with a white marbled texture underneath. 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

Honestly, this Cranberry Almond Rice Pilaf Recipe is one of those gems that feel both festive and everyday all at once. I love how it brings together simple ingredients into something that feels special without being fussy.

Flavor harmony: The tart cranberries balance beautifully with buttery almonds for a perfectly rounded taste.
Simple technique: You don’t need fancy skills or equipment to pull this off—it’s straightforward and forgiving.
Versatile side dish: Works wonderfully with everything from roasted chicken to holiday feasts.
Customizable: You can easily swap ingredients to suit your pantry or preferences without losing the essence.

A close-up view of a fork holding a bite of light brown rice mixed with dark red dried cranberries and a pale tan almond sliver, with the fork positioned diagonally from the bottom right. In the background, a white plate sits on a white marbled surface, filled with more of the same rice mixture, garnished with small green herb pieces scattered on and around the plate. At the bottom of the image, blurred red maple leaves add a touch of autumn color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry Almond Rice Pilaf Recipe plays a role in creating that cozy, layered flavor. From the crunch of toasted almonds to the subtle sweetness of dried cranberries, these elements come together in an easy-to-find lineup you’ll love shopping for and using.

Flat lay of slivered almonds lightly toasted in a small white ceramic bowl, a small white bowl holding golden melted butter, a small mound of uncooked converted white rice, a small white bowl filled with sliced fresh green onions with some green onion tops beside it, a small white bowl containing dried bright red cranberries, a small white bowl with clear chicken stock, and a small white bowl of plain water, all 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 awakens their nuttiness and adds delightful texture.
Butter: Adds richness and a silky mouthfeel that ties everything together.
Converted white rice: This type holds its shape well, making the pilaf fluffy and not mushy.
Green onions: Bring freshness and a mild bite, lifting the whole dish.
Chicken stock: Provides depth and savory notes, making the rice more flavorful than plain water alone.
Water: Helps cook the rice just right without overpowering flavor.
Dried cranberries: Offer bursts of natural sweetness and a lovely pop 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 like to switch things up depending on the season or what’s in the pantry. This Cranberry Almond Rice Pilaf Recipe welcomes so many tweaks, making it fun to customize every single time you make it.

Variation: Sometimes I swap slivered almonds for chopped pecans for a slightly different crunch and flavor—it’s great if you want a change but still want that nutty feel.
Dietary swap: For a vegan twist, try coconut oil instead of butter and vegetable broth instead of chicken stock. It still tastes wonderful and feels just as cozy!
Seasonal additions: Toss in some fresh herbs like rosemary or thyme in fall and winter, or fresh parsley for a spring version.

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

Step 1: Toast the Almonds for That Perfect Crunch

Start by adding slivered almonds to a dry skillet over medium heat. Stir frequently and watch closely—you want them just lightly browned and fragrant, about 3-5 minutes. This step really gives the dish that toasty, nutty layer of flavor. Once toasted, transfer them to a small bowl to keep from burning.

Step 2: Brown the Rice and Sauté Green Onions

In the same skillet, melt the butter over low heat. Add your converted white rice and most of the sliced green onions (save a little for garnish). Stir constantly, cooking the rice until lightly golden—it adds a lovely depth and prevents it from being bland. This takes about 5 minutes, so don’t rush. The key here is gentle heat so nothing burns.

Step 3: Add Liquids & Simmer Until Tender

Pour in the chicken stock and water, then turn up the heat until everything comes to a boil. Once boiling, reduce to the lowest simmer and cover the skillet tightly. Let the rice cook for 15 minutes—no peeking! This makes sure it cooks evenly and absorbs all the flavors without drying out.

Step 4: Stir In Almonds and Cranberries & Finish Cooking

After 15 minutes, lift the lid and gently stir in the toasted almonds and dried cranberries. Cover and let everything cook another 5 minutes. This lets the cranberries plump up nicely and the almonds warm through. The rice should be tender, and all the liquid absorbed—ready to delight your taste buds!

Step 5: Garnish and Serve Hot

Sprinkle the remaining green onions on top for a fresh, colorful finish. Serve hot alongside your main dishes, and watch how it disappears fast. I promise, folks will be asking for seconds.

Top Tip

Over time, I’ve realized the little details make the biggest difference in this Cranberry Almond Rice Pilaf Recipe. Here are my best tips for getting it just right every time.

Don’t skip toasting the almonds: It multiplies their nutty flavor and adds crunch that balances the softness of the rice.
Use converted rice: Its firm texture holds up well during cooking, preventing mushiness and ensuring fluffy grains.
Keep the heat low when browning rice: Slow and steady helps the rice brown evenly without burning or sticking.
Reserve onions for garnish: Adding some fresh green onion on top at the end preserves a nice pop of color and freshness.

How to Serve Cranberry Almond Rice Pilaf Recipe

cranberry almond rice - Serving Suggestion

Garnishes

I love finishing this pilaf with a sprinkle of sliced green onions for a fresh bite. Sometimes I add a few toasted almond slivers on top for extra crunch and visual appeal. A little chopped fresh parsley can brighten it further if you like herbs.

Side Dishes

This pilaf pairs beautifully with anything roasted—think chicken, turkey, or pork. It’s also fantastic with some sautéed greens like spinach or kale, or alongside your favorite roasted vegetables for a colorful and balanced meal.

Creative Ways to Present

I’ve served this pilaf molded into little ring molds for holiday dinners, making the plate look festive and tidy. You can also stuff it into peppers or mushrooms for a fun twist at casual gatherings. Presentation makes your meal feel special without extra effort!

Make Ahead and Storage

Storing Leftovers

Leftover pilaf keeps well in an airtight container in the fridge for up to 4 days. I usually cool it completely before sealing to avoid sogginess. When ready to eat, it reheats nicely with a splash of water or broth to revive moistness.

Freezing

I’ve frozen this pilaf successfully by portioning into freezer-safe containers. It’s best thawed overnight in the fridge and reheated gently on the stovetop or in a microwave with a bit of extra liquid. Texture stays surprisingly good!

Reheating

To reheat, I add a tablespoon or two of water or broth to the pilaf and warm it over low heat, stirring occasionally. This prevents drying out and keeps the rice fluffy and tender. Microwaving works too—just cover and sprinkle a little liquid before warming.

Frequently Asked Questions:

Can I use brown rice instead of white rice in this Cranberry Almond Rice Pilaf Recipe?

You can substitute brown rice, but it will require a longer cooking time and more liquid. I recommend partially cooking the brown rice separately or increasing simmer time to make sure it’s tender. The flavor will be heartier but still delicious!

What’s the best way to toast almonds for this recipe?

Use a dry skillet over medium heat and stir frequently to prevent burning. Toast them until they’re golden and fragrant, which usually takes 3–5 minutes. Remove immediately once toasted, as they can go from perfect to burnt quickly.

Can I make the Cranberry Almond Rice Pilaf Recipe vegan?

Absolutely! Swap the butter for a plant-based alternative like coconut oil or vegan margarine and use vegetable stock instead of chicken stock. The dish remains flavorful and satisfying with these substitutions.

Why do you recommend using converted white rice for this recipe?

Converted (parboiled) white rice retains a firmer texture after cooking, which helps the pilaf maintain its structure and avoid becoming mushy. It’s more forgiving when simmered and holds up well to mixing with the other ingredients.

Final Thoughts

This Cranberry Almond Rice Pilaf Recipe is one of those dishes that feels like a warm hug after a busy day. It’s easy enough for a weeknight dinner but charming enough to impress guests. Once you try it, you’ll find it popping up on your menu more often—trust me, it’s that good!