There's something truly comforting about the combination of nutty almonds and sweet cranberries nestled in fluffy rice—it's cozy, bright, and just a little festive. This Cranberry Almond Rice Pilaf Recipe is one of those dishes that effortlessly elevates a weeknight meal or steals the spotlight as a holiday side.

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

I absolutely adore this Cranberry Almond Rice Pilaf Recipe because it’s the perfect balance of flavors and textures that can brighten any meal. It’s simple to make but feels special, which is a big win in my book.

Easy to Make: It comes together quickly with basic pantry staples—no fancy ingredients required.
Delicious Texture: The crunch of toasted almonds combined with chewy dried cranberries adds amazing contrast to tender rice.
Versatile Side Dish: It pairs beautifully with a wide range of proteins from roast chicken to grilled salmon.
Perfect for Holidays or Weeknights: Impressive enough for company, yet easy enough for a busy Tuesday dinner.

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 really comes from its thoughtfully paired ingredients. Each one brings something unique to the party, and when combined, the flavors dance beautifully.

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 these brings out a warm, nutty flavor and adds a wonderful crunch.
Butter: Adds richness and helps to lightly brown the rice for depth of flavor.
Converted White Rice: Its slightly chewy texture holds up well during cooking and soaks up flavors beautifully.
Green Onions: Give a fresh, mild onion flavor without overpowering the dish.
Chicken Stock: Infuses the rice with savory notes that elevate the overall taste.
Water: Dilutes the stock just enough to keep the flavors balanced.
Dried Cranberries: Add a sweet-tart pop of flavor that brightens every bite.

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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 Cranberry Almond Rice Pilaf Recipe depending on the season and what I have on hand—you should try that too! Whether you want to swap out chicken stock for vegetable broth or add some fresh herbs, there’s plenty of room to make this dish your own.

Variation: I once added a pinch of cinnamon and a splash of orange zest for a warm, festive twist—totally worth trying during the holidays!
Dietary Modification: For a vegan version, just use olive oil instead of butter and vegetable broth instead of chicken stock.
Seasonal Add-Ins: Toss in chopped fresh parsley or thyme for herbaceous freshness in spring and summer.

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

Step 1: Toast the Almonds to Perfection

Start by adding the slivered almonds to a dry skillet over medium heat. Stir frequently and watch closely—they’ll go from golden brown to burnt surprisingly fast! Once toasted, remove them immediately to a bowl and set aside. Toasted almonds give the pilaf a lovely nuttiness that just can’t be faked.

Step 2: Brown the Rice and Onions

Using the same skillet, melt the butter over low heat. Add the rice and sliced green onions (save a little of the tops for garnish). Stir and cook gently until the rice grains get a light golden toast. This extra step adds great depth and prevents mushiness later on.

Step 3: Simmer with Broth and Water

Pour in the chicken stock and water, then crank the heat to bring the mixture to a boil. As soon as it boils, lower the heat to a gentle simmer and cover the skillet. Let it cook undisturbed for about 15 minutes, stirring occasionally to keep the rice from sticking. You’ll know it’s ready when the liquid is nearly absorbed and the rice is tender.

Step 4: Final Touch with Almonds and Cranberries

Once the rice is mostly cooked, stir in the toasted almonds and dried cranberries. Cover again and cook for another five minutes to let the fruit plump up and flavors marry. The cranberries soften just enough to add chunks of sweet surprise in each bite.

Step 5: Garnish and Serve

Finish off with a sprinkle of the reserved green onion tops for a fresh pop of color and flavor. Serve this little bowl of goodness hot—trust me, the warm buttery rice with tart cranberries is irresistible!

Top Tip

From my experience, a few simple adjustments really elevate this recipe and ensure it turns out perfect every time.

Toast Almonds Carefully: Keep the almonds moving in the pan and watch closely—the difference between toasted and burnt is seconds!
Don’t Skip Browning the Rice: It locks in flavor and gives the pilaf a wonderful toasted aroma.
Use Good Quality Stock: The stock really shines through in this pilaf, so opt for homemade or a high-quality store-bought version.
Let It Rest: After cooking, let the pilaf sit covered off the heat for a few minutes—this helps everything finish absorbing and settle beautifully.

How to Serve Cranberry Almond Rice Pilaf Recipe

cranberry almond rice - Serving Suggestion

Garnishes

I always finish my pilaf with a sprinkle of extra green onion tops and sometimes a few whole toasted almonds for visual appeal. Fresh parsley or a few pomegranate arils also bring a lovely fresh color and brightness if you’re feeling fancy.

Side Dishes

This pilaf pairs wonderfully with roast chicken or turkey but also makes a great partner for grilled salmon or a vegetable roast. For a vegetarian meal, serve alongside sauteed greens or a creamy mushroom stew.

Creative Ways to Present

For holiday dinners, I like to mold the pilaf into a ring using a bundt pan and then garnish the center with fresh herbs and cranberries—it’s a simple way to make the side dish feel festive and special. Another favorite is serving it in individual mini ramekins for a pretty presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. Just give it a quick fluff with a fork before reheating to refresh the texture.

Freezing

I’ve frozen cranberry almond rice pilaf successfully a few times. Just let it cool completely, then portion it in freezer-safe containers or bags. When thawed, the texture is still delicious, especially if you reheat gently.

Reheating

Reheat the pilaf covered in the microwave or in a pan with a splash of water or stock to prevent drying out. A gentle steam from the liquid helps keep the rice fluffy and moist, just like freshly made.

Frequently Asked Questions:

Can I make this Cranberry Almond Rice Pilaf Recipe vegan?

Absolutely! Just swap the butter for olive oil or vegan margarine, and use vegetable broth instead of chicken stock. The flavors remain vibrant and delicious.

What type of rice works best for this pilaf?

Converted white rice is ideal because it holds up well, remains fluffy, and absorbs flavors nicely without turning mushy. Long grain rice works great here.

Can I substitute the dried cranberries with another fruit?

Yes! Dried cherries or raisins can make a good substitution if you prefer a different sweetness profile or don’t have cranberries on hand.

How do I prevent the rice from sticking to the pan?

Make sure to stir the rice gently during the initial toasting phase and cook over moderate heat. Use enough liquid to cover the rice and keep the heat low when simmering to avoid sticking or burning.

Final Thoughts

This Cranberry Almond Rice Pilaf Recipe is truly one of my go-to dishes whenever I want both comfort and a touch of elegance on the table. It’s easy, flavorful, and always gets compliments—so I hope you give it a try and find yourself making it again and again, just like I have.