There’s something about the sweet-tart pop of dried cranberries and the satisfying crunch of almonds that just instantly elevates a simple rice dish. This Cranberry Almond Rice Pilaf Recipe is one of my favorite go-tos for both festive dinners and casual weeknight meals—it feels special without fuss.

A round white plate holds a mound of light brown rice pilaf mixed with dark red cranberries and light tan almond slices. Small green herb pieces are scattered on top and around the base of the rice. A metal fork rests next to the pilaf on the plate. The plate is set on a neutral woven fabric surface with red leaves blurred in the background, all placed on a white marbled texture. 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 hits the perfect balance of flavors and textures—you get tender, buttery rice with bursts of juicy cranberries and the toasty snap of almonds. It’s comforting, yet fresh enough to brighten up any meal, and you’ll be amazed at how quickly it comes together.

Simple but elegant: A few pantry staples transform into a side dish that looks and tastes like you spent way more time on it.
Great texture combo: Soft rice paired with crunchy almonds and chewy cranberries keeps every bite interesting.
Versatile for any occasion: Whether it’s a holiday spread or a weeknight dinner, this pilaf fits right in.
Make ahead friendly: It reheats beautifully and even works for meal prep, saving you time later.

Ingredients & Why They Work

Every ingredient here has a role in building the flavor and texture layers in this pilaf. Plus, they’re all pretty common, making this a great recipe to keep in your back pocket. Here are a few tips about the key players.

Flat lay of slivered almonds lightly toasted in a small white ceramic bowl, a pat of golden butter on a small white ceramic dish, uncooked converted white rice in a small white ceramic bowl, thinly sliced fresh green onions arranged in a small white ceramic bowl with a few green onion tops neatly placed beside it, dried cranberries in a small white ceramic bowl, and clear chicken stock in a small white ceramic bowl, 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 them brings out that nutty crunch which contrasts beautifully with the softness of the rice.
Butter: It adds a luscious richness and helps the rice toast evenly for deeper flavor.
Converted white rice: This variety holds its shape well and doesn’t get mushy, perfect for pilaf.
Green onions: They add freshness and a mild bite; reserving some tops for garnish brightens up the presentation.
Chicken stock: Using stock instead of just water amps up savory depth; vegetable stock works too if you want it vegetarian.
Dried cranberries: They give a sweet, slightly tart pop—you can swap in raisins or dried cherries for variety.

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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 tweaking this pilaf depending on what’s in my fridge or pantry. It’s a forgiving base that invites creativity, so don’t hesitate to personalize it to your tastes or dietary needs.

Variation: I sometimes add a pinch of cinnamon or a splash of orange zest for a hint of warmth and citrus—perfect for holiday meals.
Vegetarian swap: Use vegetable broth instead of chicken stock and you’ve got a delicious meatless side dish.
Nut-free: Skip the almonds and toss in toasted pumpkin seeds for crunch if you’re avoiding nuts.
Grain alternatives: Try quinoa or millet if you want to switch up the base, adjusting liquid accordingly.

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

Step 1: Toast Those Almonds Just Right

Start by heating a dry skillet over medium heat and adding the slivered almonds. Keep them moving in the pan so they brown evenly—watch closely because they can go from perfectly toasted to burnt in seconds! This step unlocks that nutty aroma and adds a crunchy texture that’s so satisfying.

Step 2: Sauté Rice and Onions with Butter

In the same skillet, lower the heat and melt the butter. Stir in the rice and sliced green onions, cooking gently until the rice turns a light golden brown—this builds flavor and gives the pilaf that classic toasted note. Keep the heat low enough to avoid burning and stir frequently to coat the grains well.

Step 3: Simmer with Stock and Water

Pour in the chicken stock and water, then crank the heat to high and bring it all to a boil. Once boiling, cover and reduce heat to low to simmer. Let it cook gently for about 15 minutes, checking to make sure it doesn’t dry out too quickly. Stir occasionally to prevent sticking, but be gentle so you don’t break the grains.

Step 4: Finish with Almonds and Cranberries

Stir the toasted almonds and dried cranberries into the rice, then cover and cook for another 5 minutes. This final simmer lets the cranberries soften slightly and the flavors meld together while the rice finishes absorbing all that good liquid. Resist the urge to stir too much here to keep the texture light and fluffy.

Step 5: Garnish and Serve Warm

Sprinkle the reserved green onion tops over the pilaf just before serving—it adds a fresh burst of color and subtle sharpness. Serve it hot as a beautiful side dish that impresses without stress.

Top Tip

After making this Cranberry Almond Rice Pilaf Recipe countless times, I’ve learned a few tricks that really lift the dish from good to unforgettable. These little tips will make your cooking run smoother and deliver tastier results.

Don’t rush to toast almonds: Keep the heat medium and stir constantly so you get even toasting without burning – it makes all the difference in flavor.
Use warmed stock: I always warm my chicken or vegetable stock before adding it to the rice—it helps maintain a gentle simmer and cooks the grains evenly.
Gentle stirring: When you stir the rice during simmering, be gentle to keep grains intact and fluffy rather than mushy.
Adjust sweetness if needed: Depending on your dried cranberries, sometimes they’re quite tart—feel free to add a tiny pinch of sugar if you want a sweeter finish.

How to Serve Cranberry Almond Rice Pilaf Recipe

A close-up view of a silver fork holding a bite of light golden brown rice mixed with shiny dark red dried cranberries and a slivered tan almond on top. In the background, a white plate filled with more of the same rice dish, garnished with small bits of fresh green herbs, sits on a white marbled surface decorated with bright red autumn leaves. The rice grains are fluffy and distinct, the cranberries look slightly glossy, and the almond adds a smooth texture contrast. The lighting is natural and soft, emphasizing the colors and textures. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always finish this pilaf with a scattering of fresh chopped green onion tops—it adds brightness and a lovely pop of color. Sometimes I toss on a few extra toasted almonds for crunch, and if I’m feeling fancy, a tiny drizzle of olive oil or a squeeze of lemon just before serving freshens everything up.

Side Dishes

This pilaf pairs beautifully with roasted chicken or turkey, and it’s fantastic alongside roasted vegetables like Brussels sprouts or sweet potatoes. I’ve also served it with grilled salmon or simply with a crisp salad for a lighter meal.

Creative Ways to Present

For special occasions, I like to mound the pilaf in pretty ramekins or shape it using a ring mold for a restaurant-worthy look. Topping with fresh herbs like parsley or thyme sprigs adds elegance, and it makes a colorful holiday plate that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

After enjoying the initial meal, I store leftover pilaf in an airtight container in the fridge. It keeps well for 3-4 days. When you reheat, add a splash of water or broth and cover with a lid or damp paper towel to prevent drying out. It’s just as tasty the next day.

Freezing

I’ve frozen this pilaf successfully for future meals. Just cool completely, pack into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove with a bit of liquid or in the microwave.

Reheating

Reheating in a skillet with a splash of broth helps maintain moisture and prevents sticking, giving you fluffy rice again. Microwave reheating works too—just cover the dish and stir halfway through to evenly warm it.

Frequently Asked Questions:

Can I use brown rice instead of white rice?

You can substitute brown rice, but keep in mind it will require more liquid and a longer cooking time (usually about 40-45 minutes). Adjust the broth and water accordingly and check for doneness as you go.

What can I substitute for dried cranberries?

Dried cherries, raisins, or chopped dried apricots are excellent alternatives that provide a similar chewy texture and sweet-tart taste. Adjust the quantity based on your sweetness preference.

Can I make this dish vegan?

Yes! Simply swap the butter for a plant-based alternative and use vegetable broth instead of chicken stock. The flavor and texture remain just as delightful.

How do I prevent the rice from sticking and becoming mushy?

To avoid sticking and mushiness, toast the rice lightly in butter first and simmer over low heat with the lid on. Avoid lifting the lid too often or stirring too vigorously. Using converted white rice also helps keep the grains separate.

Final Thoughts

This Cranberry Almond Rice Pilaf Recipe holds a special place in my recipe collection because it always delivers comforting flavors with a bit of festive flair. Making it reminds me of cozy family dinners and the joy of sharing simple, tasty food. I hope you enjoy making it as much as I do — it’s that kind of dish you’ll want to come back to again and again!