There’s something so comforting about this Cranberry Almond Rice Pilaf Recipe — the nutty crunch of toasted almonds, the sweet bursts from dried cranberries, and that buttery, fluffy rice all coming together. It’s one of those dishes that makes your kitchen smell irresistible and pairs beautifully with almost any main course.

A white plate holds a mound of cooked rice mixed with small dark red dried cranberries, light brown sliced almonds, and bits of green herbs scattered throughout. The rice is fluffy and pale beige in color with a slightly shiny texture. A silver spoon rests on the left side of the plate, and the plate is placed on a woven beige mat. In the background, blurred red and orange autumn leaves add a warm tone. The overall look is neat and inviting, with the rice mixture centered on the plate. 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 has become a staple in my kitchen, especially when I want something quick but still a bit fancy. It’s got that perfect balance of flavors and textures I always crave during the holidays or even a busy weeknight.

Natural Sweetness: The dried cranberries add a pop of fruity sweetness that feels both festive and fresh.
Crunchy Texture: Toasted slivered almonds bring a satisfying crunch that contrasts beautifully with the soft rice.
Simple Yet Flavorful: Using chicken stock and butter infuses rich, comforting depth without complicated steps.
Versatility: This pilaf complements everything from roasted chicken to holiday ham or grilled veggies with ease.

A white plate holds a serving of cooked white rice mixed with small almond slices and dark red dried berries, likely cranberries, scattered throughout. Bright green chopped herbs add a fresh pop of color on top and around the rice, creating contrast with the grains and berries. The surface beneath the plate is changed to a white marbled texture with some green herb pieces scattered nearby. The image focuses on the rice, showing details of the grain texture and the shiny almonds. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cranberry Almond Rice Pilaf Recipe comes down to simple, quality ingredients that harmonize perfectly. Each one plays a key role — the nuts for texture, the cranberries for sweetness, and the stock for depth of flavor.

Flat lay of slivered almonds lightly toasted in a small pile, a few slices of fresh green onions with reserved green tops arranged neatly, a small mound of uncooked converted white rice grains, a small white ceramic bowl with golden butter, a small white ceramic bowl filled with dried cranberries plump and rich in color, a small white ceramic bowl of clear chicken stock, a small white ceramic bowl of fresh water, all items spaced evenly and symmetrically, 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 enhances their nuttiness and gives a lovely crunch, which I always look forward to.
Butter: Adds richness and helps brown the rice just right, creating those toasty notes I adore.
White Rice (converted): Converted rice holds its shape well, so your pilaf isn’t mushy but fluffy and light.
Green Onions: I like the mild onion flavor here—freshness without overpowering the dish.
Chicken Stock: This is the flavor backbone, making the rice savory and well-rounded.
Water: Works with the stock to cook the rice perfectly.
Dried Cranberries: Their chewy texture and tart sweetness brighten the whole dish.

📝

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 mixing up this Cranberry Almond Rice Pilaf Recipe depending on what I have or what mood I’m in. It’s flexible enough to hold up to a few tweaks while still tasting amazing.

Variation: Sometimes, I swap the chicken stock for vegetable stock to keep it vegetarian-friendly, and it still tastes rich and cozy.
Add Fresh Herbs: Sprinkling in fresh parsley or thyme at the end elevates the flavor and adds a fresh note.
Nut Options: If almonds aren’t your jam, pecans or walnuts work just as well toasted for that crunch factor.

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

Step 1: Toast the Almonds to Perfection

Start by adding your slivered almonds to a dry skillet over medium heat. Keep them moving so they brown evenly and don’t burn—this usually takes about 3-5 minutes. You’ll know they’re ready when you get that lightly browned color and irresistible nutty aroma. Set them aside so they stay crisp.

Step 2: Brown Your Rice and Green Onions

Lower the heat and melt your butter in the same skillet. Toss in the rice and sliced green onions, cooking gently until the rice gets a light golden color. This step adds a wonderful toasty flavor. Stir frequently to avoid sticking or burning—it’s one of those small details that make a huge difference.

Step 3: Simmer with Stock and Water

Pour in the chicken stock and water, then crank up the heat just until the mixture boils. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. Peek in occasionally to give it a gentle stir — it helps prevent rice sticking without disturbing the cooking process too much.

Step 4: Add the Almonds and Cranberries

After the initial simmer, stir in your toasted almonds and dried cranberries. Cover again and cook for 5 more minutes, until all the liquid is absorbed and the rice is tender. The cranberries soften just enough to offer those delightful bursts of sweetness, while the almonds keep their crunch.

Step 5: Garnish and Serve

Before serving, sprinkle a bit of reserved green onion tops on the pilaf for a fresh, bright finish. Serve it warm, and enjoy the symphony of flavors with your meal!

Top Tip

From experience, the little details make all the difference with this Cranberry Almond Rice Pilaf Recipe. Here are some tips that have saved me from common mishaps and elevated the dish every time.

Toast Almonds First: Always toast the almonds before cooking the rice to bring out that essential nutty flavor and add crunch.
Use Converted (Parboiled) Rice: It holds up beautifully without getting mushy, which is a game-changer I learned after several trial runs with regular white rice.
Simmer on Low and Don’t Rush: Keep the heat low once boiling begins and let the rice absorb moisture slowly—this ensures fluffy grains.
Reserve Some Green Onion Tops: Using them as garnish adds a nice pop of color and an extra subtle onion kick that I always appreciate.

How to Serve Cranberry Almond Rice Pilaf Recipe

cranberry almond rice - Serving Suggestion

Garnishes

I usually keep garnishes simple but colorful—just a sprinkle of those reserved sliced green onion tops gives the perfect fresh contrast. Sometimes I add a light dusting of freshly cracked black pepper or a few chopped fresh herbs like parsley for a bright touch.

Side Dishes

This pilaf pairs beautifully with roasted chicken, turkey, or even a glaze-honey ham. I’ve also served it alongside sautéed green beans or roasted Brussels sprouts when I wanted a well-rounded, wholesome meal.

Creative Ways to Present

For holiday dinners or special occasions, I like to mound the pilaf in a pretty serving bowl, then scatter extra toasted almonds and cranberries on top for a festive look. Sometimes I line the platter with fresh herb sprigs or citrus slices to add elegance. It’s simple but always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover rice pilaf in an airtight container in the fridge, where it keeps well for up to 3 days. Before tucking in, I like to fluff it with a fork and add a splash of water if it seems a bit dry.

Freezing

Freezing works okay if you want to prep ahead — just let the pilaf cool completely and freeze in portions. When you thaw and reheat, the texture might soften slightly, but the flavor stays lovely.

Reheating

The best way I've found to reheat is gently in a covered skillet over low heat, adding a tablespoon or two of water or stock to keep it moist. Avoid microwaving straight from frozen to prevent uneven heating and dryness.

Frequently Asked Questions:

Can I make this pilaf vegan?

Absolutely! Swap the butter for olive oil or vegan butter and substitute chicken stock with vegetable broth. The flavors still come together beautifully.

What’s the best rice to use for this pilaf?

I recommend using converted (parboiled) white rice for this recipe because it stays fluffy and holds its shape well during cooking. Regular white rice can be a bit mushier.

Can I prepare this ahead of time?

Yes! You can cook the pilaf and refrigerate it for up to 3 days. Just reheat gently with a splash of water or stock to keep it moist before serving.

How do I prevent the rice from sticking or burning?

Make sure to cook on low heat after bringing to a boil and keep the skillet covered. Stir occasionally but gently during the simmer to prevent sticking without breaking the grains.

Final Thoughts

This Cranberry Almond Rice Pilaf Recipe has a special place in my heart because it’s so straightforward yet elegant enough for company. I love sharing it with friends because it’s a crowd-pleaser that’s also easy to pull together when time is tight. Give it a try—you’ll find it becomes one of those comforting recipes you keep coming back to.