A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!
JUMP TO RECIPE
You know those boxes of seasoned rice you get at the grocery store? Usually served as a side dish?
Sometimes I get them because they’re so easy but I've often thought… ya know? you could totally make that.
My favorite is the garlic parmesan flavored one. I wanted to recreate it so I could use real ingredients but also because it would be so easy to just whip it up homemade instead of spending money on a box mix.
So, I though to myself... whatcha reckon would go in it?? And the answer was pretty simple:
Rice, milk, garlic, salt, butter and parmesan.
And guess what? These are things I always, ALWAYS have on-hand.
I threw everything together and hoped for the best. And it was! It was the best!
Definitely use freshly grated parmesan cheese. The stuff in the green can is fine on top of spaghetti but when you're cooking with parmesan, you want to get the good stuff.
I keep a hunk of parmesan in the fridge at all times. It lasts forever and takes no time to grate. Once you get used to having it around, you'll never want to be without it!
I love this because it's easy but also because it tastes so much like pasta with alfredo sauce!
But, to me, it’s better because rice has a slight nutty flavor when it’s sauteed like in this recipe and the al dente texture is awesome with all that creaminess!
It is very, very much like risotto but EASY!
A FEW NOTES ABOUT MAKING CREAMY PARMESAN RICE
- I always use extra-long grain white rice but any variety of uncooked long-grain white rice will work. If using jasmine or basmati, you'll need to reduce the liquid and cooking time (use package directions to determine how much).
- Use real, freshly grated parmesan cheese.
- The longer the rice sits before serving, the more it will thicken. If yours gets too thick before serving, just stir in a little milk, half & half or cream.
- Fresh cracked black pepper is awesome with this.
- I don’t know how to convert this recipe for brown rice or instant rice.
Recipe for Creamy Parmesan Rice
Creamy Parmesan Rice
Yield: 4 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!
Ingredients
- 4 tablespoons butter
- 2-3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 cup water
- 1 1/3 cups milk
- 1/2 teaspoon salt
- 1/3 cup fresh grated parmesan cheese
- 1 tablespoon fresh chopped parsley (or 1/2 tsp dried)
- Additional milk or cream, if desired
Instructions
- Sauté garlic and rice in butter in a medium-sized saucepan over medium heat until garlic is fragrant (about 3-4 minutes).
- Add water, milk and salt then bring to a boil. Reduce heat to low (or maybe a little higher depending on your stove - you want to keep it at a slight simmer), cover and cook for 20-25 minutes or until rice is tender, stirring occasionally. Don’t mess around with your rice too much – just stir occasionally with a fork to make sure it’s not sticking to the bottom.
- Stir in parmesan cheese and parsley. Taste for salt then add more if necessary. If you would like yours to be creamier, stir in a little more milk or cream.
- Cover, turn off heat and let rest for 5 minutes. Enjoy!
Notes
- I always use extra-long grain white rice but any variety of uncooked long-grain white rice will work. If using jasmine or basmati, you'll need to reduce the liquid and cooking time (use package directions to determine how much).
- Use real, freshly grated parmesan cheese.
- The longer the rice sits before serving, the more it will thicken. If yours gets too thick before serving, just stir in a little milk, half & half or cream.
- Fresh cracked black pepper is awesome with this.
- I don’t know how to convert this recipe for brown rice or instant rice.
https://www.southyourmouth.com/2014/03/creamy-parmesan-rice.html
Images and text © South Your Mouth LLC 2014
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side dish
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