Rice Pilaf

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A rich and creamy twist on classic rice pilaf, featuring tender long-grain rice, carrots, and green onions simmered in a savory beef broth. Finished with cream cheese and mayonnaise, this comforting side dish is exceptionally velvety and flavorful.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
10 mins	20 mins	None	4 servings

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🔪 Key Equipment

• Saucepan with lid
• Measuring cups
• Measuring spoons
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
2	Beef bouillon cubes
2 1/4 cups	Water	boiling
1 cup	Long grain rice
1 cup	Carrots	sliced
2 tbsp	Green onion	sliced
1 tbsp	Margarine
1/2 tsp	Dill weed
8 oz	Cream cheese	cubed
2 tbsp	Mayonnaise	real

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Instructions

Preparation and Cooking

1. Dissolve the 2 beef bouillon cubes in 2 1/4 cups boiling water in a medium saucepan.
2. Add the 1 cup long grain rice, 1 cup carrot slices, 2 tbsp sliced green onion, 1 tbsp margarine, and 1/2 tsp dill weed to the saucepan.
3. Cover with a tight-fitting lid and simmer for 20 minutes until the rice is tender and the liquid is fully absorbed.
4. Remove from heat. Add the 8 oz cubed cream cheese and 2 tbsp mayonnaise, stirring constantly until the cheese is completely melted and the mixture is smooth, creamy, and evenly combined.

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💡 Make-Ahead & Storage: Best served immediately while warm and creamy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated with a splash of milk or water to restore its velvety texture.

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Original Recipe Scan