Description
A rich and comforting creamy garlic Parmesan rice made with simple pantry ingredients, infused with savory garlic and finished with melted Parmesan for a silky texture.
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth)
- 1/2 cup milk or heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Rinse the rice under cold water until the water runs clear, then drain well.
- In a medium saucepan over medium heat, melt the butter.
- Add minced garlic and cook for about 30 seconds until fragrant, without browning.
- Stir in the rice and toast for 1–2 minutes.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
- Stir in milk or heavy cream and Parmesan cheese until creamy.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley if desired and serve warm.
Notes
- Use freshly grated Parmesan for the best melting and flavor.
- Add sautéed mushrooms or spinach for extra depth.
- Use heavy cream for a richer version or low-fat milk for a lighter option.
- Store leftovers in the refrigerator for up to 4 days.
- Add a splash of milk or broth when reheating to restore creaminess.
- Freeze for up to 2 months, though texture may soften slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg
