3/04/14

Creamy Parmesan Rice

A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!

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 using real ingredients instead of the powdered crap and preservatives.

Creamy Parmesan Rice! A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!

So I did! I mean, how hard could it be?

Rice – check!

Milk – check!

Garlic – check!

Parmesan – check!

Creamy Parmesan Rice! A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!

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!

Creamy Parmesan Rice! A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!

There are two things I love best about this recipe… The first is that I can increase the quantity very easily if I need more than four servings.

The second is that 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!

Creamy Parmesan Rice! A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!

A FEW NOTES ABOUT MAKING CREAMY PARMESAN GARLIC RICE

  • I always use extra-long grain white rice but any variety of uncooked white rice will work.
  • Use real, freshly grated parmesan. The stuff in the green can might work but I haven’t tested it that way.
  • 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.
Creamy Parmesan Rice! A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!
rice, parmesan, parmesean, risotto, garlic, cheese, milk, easy, no fail, fool proof, best, side dish, recipe, alfredo, creamy, cheesy, how to
side dish
Yield: 4 Servings
Author: Mandy Rivers | South Your Mouth
Creamy Parmesan Garlic Rice

Creamy Parmesan Garlic Rice

A simple side dish recipe for creamy rice with garlic, butter and parmesan cheese. Like risotto but easy!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 4 tablespoons butter
  • 2-3 cloves garlic, minced
  • 1 cup uncooked 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

  1. Sauté garlic and rice in butter in a medium-sized saucepan over medium heat until garlic is fragrant (about 3-4 minutes).
  2. 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.
  3. 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.
  4. 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 white rice will work.
  • Use real, freshly grated parmesan. The stuff in the green can might work but I haven’t tested it that way.
  • 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.
Did you make this recipe?
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58 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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    1. I agree, she has great recipes and I love to eat. Mandy has me hooked on several of her recipes...

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

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

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

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    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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  9. 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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  10. 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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    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. Wanda Watts3/3/16, 9:18 AM

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

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

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

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  13. 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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  14. 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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  15. 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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  16. 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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  17. I Tried this tonight, and it was amazing!

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  18. Could I use grated romano instead of parmesan

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  19. 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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  20. 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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  21. 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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  22. 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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    1. Glad I read down this far, I only have minute rice so I will take your notes!

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

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  25. 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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  26. 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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  27. I made this and added chicken and peas to the mix... OMG so good!

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

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  29. 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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  30. 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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  31. 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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  32. 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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  33. 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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  34. 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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  35. Any suggestions to use a little less butter?

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  36. Think I will try this tonight. All I ever buy is jasmine rice and I use a rice cooker, so I will adapt for that, but can't wait to try it!

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  37. Has anyone added chicken to this recipe?

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  38. This was absolutely delicious!

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  39. Could you use evaporated milk instead of regular milk? I usually prefer using evaporated milk when cooking. I kinda wanna try it.

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  40. I made this. Yummy! I did use instant rice, but, given the proportions of the liquids in this recipe, one needs to use 1.5 - 2 cups. One would have to play around with the proportions, as I did. So, as others noted above, one *can*, in fact, use instant rice successfully in this recipe. I replaced the water with chicken broth, added a splash of white wine, and used a combination of heavy cream and whole milk. Lastly, I used freshly grated Parmesan cheese. To "Unknown" who posted on 1/28/19, I don't see why one couldn't use evaporated milk, as I used a heavy cream/whole milk combination.

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  41. Can I make it ahead of time for a party?

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  42. This is a forever recipe now.

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  43. Can you substitute the milk for another liquid?

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  44. I made this tonight and it was great! I actually did it in the instapot (same amount of ingredients, 8 minutes on high pressure) and was delicious! Looked just like the picture. I added a splash of milk like the recipe said at the end (I like a little bit of a runnier rice). Will make this a dinner time staple :)

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  45. I had just made this for dinner and it is delicious!

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  46. I make this with Jasmine rice. It adds a slightly nutty floral flavor.

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  47. This looked so good that I made it today. I used my small Aroma Sauté-Then-Simmer rice cooker, sautéed the garlic and rice, then added the liquids, set to Rice, and it worked great. I did stir it off the bottom twice and then shut it off with 5 minutes to spare. Perfect. Thank you very much.

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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.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

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