Rice is a pantry staple for good reason, and it can stand on its own as a simple side or fill out the base of a savory bowl. But perhaps more importantly, rice can absorb aromatic flavors as it cooks, becoming rice pilaf, . There are so many variations of pilaf recipes, however, that it can be hard to decide what to put in the pot.

We spoke to Jenn Segal, chef, blogger, and cookbook author of for a few guidelines on rice pilaf perfection. Her number one tip for optimal results is to skip the water and use broth to cook the rice. "Using broth instead of water adds a depth of flavor that you just can't get from water alone.

Whether it's chicken, beef, or vegetable broth, it infuses the rice with a savory richness that makes the dish so much more flavorful and satisfying," says Segal. She also recommends toasting the rice in butter or oil before adding any liquid to give the dish even more flavor. Broth isn't the only pilaf-making tip she shares with Daily Meal.

Read on for her suggestions regarding which type of rice to use and what add-ins to include for maximum flavor. Look for long grain rice varieties Unlike starchy rice dishes such as risotto and sushi, where the grains are supposed to stick together, rice pilaf is a dish that shines when each grain is fluffy and flavorful. For this reason, Segal advises using long-grain varieties of rice like basmati.

"The grains cook up fluffy and separate, which is ideal for pilaf. Basmati also has a slightly nutty flavor that adds an e.