Garlic Parmesan Rice
A creamy and flavorful rice dish with garlic and Parmesan that elevates simple rice into a savory side dish, perfect for any meal.
Ingredients
Main Ingredients
- 1 cup long-grain rice (can substitute jasmine or basmati)
- 2 cups chicken broth (use vegetable broth for vegetarian option)
- 4 cloves garlic (fresh, minced)
- 1/2 cup Parmesan cheese (substitute with vegan cheese if dairy-free)
- 2 tablespoons butter (or olive oil for a lighter option)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (preferably freshly cracked)
- 2 tablespoons fresh parsley (chopped, can substitute with basil or chives)
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear, then drain well.
- In a medium saucepan over medium heat, melt the butter (or heat olive oil), then add minced garlic and sauté until fragrant but not browned, about 1 minute.
- Add the rinsed rice to the saucepan, stirring it to toast lightly with the garlic for another minute.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low and cover the saucepan tightly.
- Let the rice simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
- Remove the saucepan from heat, letting it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Stir in the Parmesan cheese, salt, and black pepper until fully combined.
- Sprinkle with fresh parsley before serving to enhance flavors and presentation.
Notes
Storing Garlic Parmesan Rice is simple; refrigerate for up to three to four days or freeze for up to three months. To reheat, add a splash of broth or water to prevent drying out.