March 4, 2014

Creamy Parmesan Rice

You know those boxes of flavored rice you get at the grocery store? Sometimes I get them because they’re so easy but I've often thought… you know? you could make that.

So I did!

My favorite is the garlic parmesan flavored one. I wanted to recreate it using real ingredients instead of the powdered crap and preservatives.

I mean, how hard could it be? Rice – check, milk – check, garlic – check, parmesan – check. I threw everything together and hoped for the best. And it was! It was the best!

Creamy Parmesan Rice with garlic, butter and parmesan cheese. Like risotto but easy!
Creamy Parmesan Rice
4 tablespoons butter
2-3 cloves garlic, minced (about 1 tablespoon)
1 cup uncooked white rice
1 cup water
1 cup milk*
1/2 teaspoon salt
1/3 cup grated parmesan cheese
1/2 teaspoon parsley (optional)
Splash of milk, if desired

Sauté garlic in butter in a medium-sized saucepan over medium heat until fragrant (about 3-4 minutes). Add rice and stir to coat in butter. 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 minutes or until rice is tender, stirring occasionally. Don’t mess around with your rice too much – just stir occasionally to make sure it’s not sticking to the bottom.

Stir in parmesan cheese and parsley. If you would like yours to be creamier, add a splash of milk. Taste for salt and add more if necessary. Cover, turn off heat and let rest for 5 minutes. Enjoy!

*If you use 2% fat or lower milk, use recipe as stated. If you use whole milk add 2 tablespoons water.


PRINTABLE RECIPE


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50 comments:

  1. YUM! Wish I had a big bowl of this for breakfast right now.

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  2. I literally love every recipe you post! Iv been trying to cook "healthier" lately but omg you are killing me!

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  3. This looks so delicious & is undoubtedly much better for you!

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  4. Delish! Love how you think…making this!

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  5. Do you use grated or shredded parmesan cheese?

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    Replies
    1. Real parm grated or.....green can?

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    2. The real deal though I have made it with the green can in a pinch. It's WAY better with the real stuff, though.

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  6. I have made this twice and it came out perfect both times so glad I came across this!!

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  7. Can you use minute rice? Would the recipe change at all?

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    Replies
    1. I have no idea. I've never used minute rice. Sorry!

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    2. I just made this and OMG amazing! Perfect side for steaks! Also, made it with minute rice.. just changes the cooking times. Just needs to simmer for about 10- 15 and doesn't need the off heat for 5 minutes.

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    3. Thanks, Mrs. Williams!

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  8. I made this last night after seeing the post of FB. It was delicious. My daughter and husband loved it. It will become a regular at our house. :-)

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  9. Could you put the sauce on it after if you cooked plain rice the night before ?

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    Replies
    1. I don't think it would turn out the same.

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    2. The rice cooks in the milk/water mixture so I don't think that would work.

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  10. Sounds a lot like a basic risotto, which is fine by me but I'll add a little wine and use aborio rice personally.

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  11. So I have always rinsed my rice after cooking it to get rid of the cookoff starch. So my question is: can I cook my rice first and rinse it and than add everything in the pot/sauce pan cooking it until it reaches the creamy consistency I desire

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    Replies
    1. I always rinse my rice prior to cooking. I put it in a large measuring cup fill with water swish the rice around dump the water and repeat 2 or 3 times. Never rinse rice or pasta AFTER cooking. Whatever sauce you try to add to it will not stick. ;)

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    2. I also rinse my rice before cooking. Can't wait to try this recipe.

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  12. Used instant rice tonight half the cooking time and still delish!

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  13. Going to use Brown Rice, I am going to have to play around with the cooking time and liquid.

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  14. I always think the same thing when I open one of those pre-packaged rice or noodle sides. Thank you, thank you, thank you! This was the best rice I have ever made. Now I'll have to try to copy some of the other flavors.

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  15. If I use brown rice instead (and have to cook it more like 35-40 minutes) is it still okay to have the milk in there the whole time? Seems like it might get a bit overcooked.... ?

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  16. I really don't know. I would think it would be OK but I've never cooked it that way so I can say for sure.

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  17. I made this with brown rice using the same amounts of liquid, but cooked it for 50 minutes. I reduced the butter to 1 tbsp. due to hubby's cholesterol and it was yummy and children approved! Thank you for the recipe and it will definitely be made again.

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  18. I Tried this tonight, and it was amazing!

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  19. Servings? Can you double exactly?

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    Replies
    1. This probably makes 4-6 servings. I've never doubled it myself but I think it would do just fine. Yep, double ingredients exactly.

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  20. Could I use grated romano instead of parmesan

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  21. I used whole milk because it's all I had. I also put waaaay too much cheese, I must have been looking at the wrong thing. It came out super rich but very tasty. I'll try again with less cheese and maybe skim milk.

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  22. What about Jasmine rice.......would I need to change anything? Such as the amount of water. I want to make this tonight. Looks Delicious!!

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  23. Best. rice. side dish. ever. That sums up this recipe. It has become a favorite at our house. Thanks for "creating" it. 😊

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  24. I just made this and it is so yummy. I only had instant rice on hand so I altered the recipe slightly. I sautéed garlic and butter using your instructions but then added 1 cup milk and 1 cup water. After it reached a boil I added 2 cups rice and a handful of chopped fresh spinach then let simmer until liquid absorbed. Added parmessan /salt/and pepper. Easy, fast and delish. ..right up my alley. Thanks for the great idea.

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    Replies
    1. Glad I read down this far, I only have minute rice so I will take your notes!

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  25. I'm going to try this in my rice cooker. I hope it turns out because it sounds DELIS!

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    Replies
    1. How did it turn out in the rice cooker? I want to try the same thing!

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  26. Made this tonight for my family, they loved it...great change up from my usual pilaf...Thank You

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  27. I used minute rice and package grated cheese and it turned out fine. love it and will never buy the box kind again.

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  28. I made this tonight in my rice cooker with great results! Used jasmine brown rice and almond milk. Tossed rice first in the garlic butter mixture then used one cup almond milk and 1/2 cup water (the amount of liquid my rice cooker calls for) and in the end just needed a splash more milk and added cheese. Delicious!

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  29. I made this and added chicken and peas to the mix... OMG so good!

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  30. I made this last night, but used chicken broth instead of water. It was awesome!

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  31. Do we let the rice cook in the butter a bit before adding the water or are we just covering it with butter and immediately adding water?

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  32. We tried this recipe for the first time last night. My husband was a huge fan. Said he'd eat this every time I want to make it. :) Thanks. So so much better than boxed!

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  33. Okey doke. Can you tell me how to keep it from sticking to my thighs, cause I will eat the whole pot! Just kidding...I'll give my husband a couple tablespoonfuls. So. Good. Thanks!

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  34. Cooking newbie with a question - is there any reason you couldn't use heavy cream instead of the milk? would you change the amount? this looks heavenly

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  35. I made this tonight with brown rice to go along with a roasted chicken. I can't believe I was out of garlic, but it still tasted wonderful! This will be a keeper.
    thank you

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  36. Oh my. I have to make this. What a different way to serve rice. Have it with pork chops with a vegetable like peas. Oh I have to make this for supper really soon. I love everything you post. Looks great.!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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