Name: Cranberry Almond Rice Pilaf Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 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 cozy and a little festive about this Cranberry Almond Rice Pilaf Recipe that makes it a standout side dish. The sweet-tart cranberries paired with crunchy almonds and buttery rice create a flavor and texture combo that’s honestly just delightful every time I make it.

A plate filled with a mound of light brown rice mixed with small green herb pieces, dark red dried fruit, and light brown slivered nuts evenly spread throughout. The rice grains appear soft and separate, giving a slightly fluffy texture. A silver fork rests to the left side on the edge of the white plate. In the background, there are blurred red leaves, and the plate is set on a light-colored woven fabric surface with 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

I have to admit, this Cranberry Almond Rice Pilaf Recipe quickly became a family favorite once I brought it to a holiday dinner. It’s that perfect balance of sweet, nutty, and fluffy, and it always sparks compliments and requests for the recipe. Plus, it’s surprisingly simple to make.

Perfect balance of flavors: The tart cranberries add sweetness that pairs beautifully with the savory buttery rice and nutty almonds.
Simple and quick: This recipe doesn’t require hours of prep, making it ideal for weeknights or last-minute guests.
Versatile side dish: It pairs well with poultry, pork, or vegetarian mains and feels special enough for holiday meals.
Textural contrast: The crunch from toasted almonds and the chewiness of dried cranberries make each bite interesting and satisfying.

A white plate holds a mound of cooked rice mixed with dark red dried cranberries and light tan sliced nuts, with small bits of bright green herbs scattered throughout. The rice grains are soft and slightly shiny, and the dried cranberries add texture and a pop of dark color. Around the plate’s edges are small green herb pieces. The plate sits on a white marbled surface. 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 a harmonious dish—you get buttery richness, savory depth, a touch of sweetness, and crunch. Plus, it's easy to find most of these in your pantry or local store, so no last-minute hunting.

Flat lay of a small pile of slivered almonds with a golden toasted hue, a pat of smooth butter, a neat mound of converted white rice grains, a few fresh green onions sliced with some green tops reserved for garnish, a small white bowl of clear chicken stock, a small white bowl of clear water, a small white bowl filled with plump dried cranberries, all arranged symmetrically in simple white ceramic bowls and plates, 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 a warm nutty flavor and adds a satisfying crunch that contrasts beautifully with the soft rice.
Butter: Adds richness and helps lightly brown the rice for that extra layer of taste.
Converted white rice: This type holds its shape well when cooked, giving you that perfect fluffy pilaf texture without getting mushy.
Green onions: They brighten the dish with a subtle onion flavor, and reserving some tops for garnish adds a fresh pop of color.
Chicken stock: Using stock instead of just water layers in savory depth and enhances the overall flavor.
Water: Keeps the liquid balance just right for fluffy rice.
Dried cranberries: Provide a sweet-tart burst that livens up every bite and complements the nuts perfectly.

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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

One of my favorite things about this Cranberry Almond Rice Pilaf Recipe is how easy it is to tweak. Whether I’m aiming for extra nuttiness or want to pump up aromatic herbs, it adapts beautifully. Don’t hesitate to make it yours!

Add herbs or spices: Sometimes, I toss in a pinch of cinnamon or a sprig of fresh thyme while simmering the rice — it adds a warm, seasonal twist that’s delicious.
Go vegan: Swap butter for olive oil or vegan margarine, and use vegetable stock instead of chicken for a plant-based version that’s just as tasty.
Try different nuts: While slivered almonds are classic, toasted pecans or walnuts add an interesting and equally delightful crunch.
Make it colorful: Mixing in some finely chopped fresh parsley or chives at the end brightens up the dish both visually and flavor-wise.

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

Step 1: Toast your almonds just right

Start by heating a dry skillet over medium heat and add your slivered almonds. Stir frequently and watch closely—they can go from golden and toasted to burnt in a flash. When they turn a lovely light brown and smell nutty, remove them from the heat and set aside. This step really makes a difference in flavor!

Step 2: Sauté the rice and onions

In the same skillet, lower the heat and melt your butter. Once melted, add the rice and sliced green onions. Stir often so the rice cooks evenly and starts to take on a light golden color. This gives the pilaf a slightly nutty, toasted flavor and keeps the rice fluffy instead of sticky.

Step 3: Simmer with stock and water

Pour in your chicken stock and water, then crank the heat to high until it reaches a boil. Once boiling, reduce the heat to low and cover the skillet. Let the rice simmer gently for about 15 minutes. Resist the urge to peek too often — letting it steam undisturbed helps it cook evenly without turning mushy.

Step 4: Finish with cranberries and almonds

After 15 minutes, stir in the toasted almonds and dried cranberries, then cover again and cook for an additional 5 minutes. This final step allows the flavors to meld and the rice to absorb all remaining liquid. When the rice is tender and fluffy, you’re ready to serve.

Step 5: Garnish and enjoy

Sprinkle some reserved green onion tops over the pilaf for a fresh crunch and pop of color. Serve hot alongside your favorite main dishes — everyone will love this warm, comforting side.

Top Tip

Over the years, I’ve learned a few tricks to make this Cranberry Almond Rice Pilaf Recipe shine every time. These little things helped me avoid common pitfalls and really maximize the flavors and textures.

Toast almonds separately: Always toast the almonds in a dry pan before adding them to the rice to get that perfect crunch and rich flavor—not soggy nuts.
Don’t skip browning the rice: Lightly sautéing the rice in butter and onions improves its texture and adds a subtle nutty note you just don’t get otherwise.
Be patient with simmering: Avoid lifting the lid too often while cooking. Trust the steam to do its magic making the rice fluffy and tender.
Add dried fruit and nuts last: Stir them in near the end to keep cranberries plump and almonds crunchy for the best eating experience.

How to Serve Cranberry Almond Rice Pilaf Recipe

cranberry almond rice - Serving Suggestion

Garnishes

I always top the pilaf with a scattering of fresh green onion tops — it adds such a bright, green contrast and a mild onion bite that cuts through the richness. Sometimes, I throw on some fresh parsley or even a handful of pomegranate seeds during the holidays for an extra festive touch.

Side Dishes

This pilaf shines alongside roast chicken or turkey, but it also works beautifully with pork chops or grilled veggies. For one cozy dinner, I paired it with maple-glazed carrots and a simple green salad — such a satisfying meal.

Creative Ways to Present

For special occasions, I love serving this rice pilaf in hollowed-out bell peppers or even mini pumpkins — it looks gorgeous and adds a rustic charm. You could also pack it into individual ramekins for a pretty, portioned presentation that guests will appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover cranberry almond rice pilaf in an airtight container in the fridge, where it keeps well for 3 to 4 days. Before reheating, I sprinkle a bit of water on top to help steam it and keep it from drying out.

Freezing

Freezing works fine if you want to prep ahead. Just portion it out into freezer-safe containers. When ready to use, thaw overnight in the fridge and reheat gently, stirring occasionally. The texture remains good, though I recommend fresh garnish for best flavor.

Reheating

I usually reheat the rice pilaf in a skillet over low heat, adding a splash of water or broth to prevent sticking, stirring frequently until warmed through. This revives the moisture and keeps the almonds crispier than microwaving.

Frequently Asked Questions:

Can I make this pilaf gluten-free?

Absolutely! This Cranberry Almond Rice Pilaf Recipe is naturally gluten-free since it uses rice, almonds, and cranberries–all gluten-free ingredients. Just be sure your chicken stock or any other packaged ingredient you use is certified gluten-free to avoid cross-contamination.

Can I substitute brown rice or another type of rice?

You can substitute with brown rice, but keep in mind the cooking time and liquid ratio will change. Brown rice typically takes longer to cook and requires more liquid. I recommend adjusting the simmering time to about 40 minutes, checking frequently to avoid dryness.

How do I keep the almonds crunchy when reheating?

To keep almonds crunchy, add them right before serving or stir them in at the end of reheating rather than cooking them with the rice. Alternatively, you can toast some fresh almonds to sprinkle on top just before serving to retain that perfect crunch.

Can I prepare this dish ahead of time for a holiday meal?

Yes! You can prepare the pilaf a day ahead, store it covered in the refrigerator, and gently reheat on the stovetop before serving. Add fresh almonds or garnish after reheating to keep the textures lively.

Final Thoughts

This Cranberry Almond Rice Pilaf Recipe has become one of those dishes I reach for when I want something that tastes a bit special but is totally doable any day of the week. It’s a comforting blend of textures and flavors that manages to feel both homey and a touch elegant. I hope you enjoy it as much as I do—go on, give it a try and make it your own!