A simple creamy rice recipe with garlic, butter and parmesan cheese. Like risotto but easy!
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 ✔
Rice – check ✔
Milk – check ✔
Garlic – check ✔
Parmesan – check ✔
I threw everything together and hoped for the best. And it was! It was the best! Definitley use freshly grate 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
Yield: 4 Servings
prep time: 5 Mcook time: 25 Mtotal time: 30 M
A simple creamy rice recipe with garlic, butter and parmesan cheese. Like risotto but easy!
ingredients:
- 4 tablespoons butter
- 2-3 cloves garlic, minced
- 1 cup uncooked white rice
- 1 cup water
- 1 cup milk
- 1/2 teaspoon salt
- 1/3 cup fresh grated parmesan cheese
- 1/2 teaspoon parsley (optional)
- Splash of milk, if desired
instructions:
How to cook Creamy Parmesan Rice
- 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 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. 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!
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YUM! Wish I had a big bowl of this for breakfast right now.
ReplyDeleteI literally love every recipe you post! Iv been trying to cook "healthier" lately but omg you are killing me!
ReplyDeleteThis looks so delicious & is undoubtedly much better for you!
ReplyDeleteDelish! Love how you think…making this!
ReplyDeleteDo you use grated or shredded parmesan cheese?
ReplyDeleteGrated
DeleteReal parm grated or.....green can?
DeleteThe real deal though I have made it with the green can in a pinch. It's WAY better with the real stuff, though.
Deletethey have good grated pram. in plastic tubs or even in bags(near reg.shredded cheeses)i also like the Parm./Romano mix.
DeleteI have made this twice and it came out perfect both times so glad I came across this!!
ReplyDeleteCan you use minute rice? Would the recipe change at all?
ReplyDeleteI have no idea. I've never used minute rice. Sorry!
DeleteI 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.
DeleteThanks, Mrs. Williams!
DeleteI 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. :-)
ReplyDeleteGlad to hear that!!
DeleteCould you put the sauce on it after if you cooked plain rice the night before ?
ReplyDeleteI don't think it would turn out the same.
DeleteThe rice cooks in the milk/water mixture so I don't think that would work.
DeleteSounds a lot like a basic risotto, which is fine by me but I'll add a little wine and use aborio rice personally.
ReplyDeleteSo 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
ReplyDeleteI 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. ;)
DeleteI also rinse my rice before cooking. Can't wait to try this recipe.
DeleteUsed instant rice tonight half the cooking time and still delish!
ReplyDeleteGoing to use Brown Rice, I am going to have to play around with the cooking time and liquid.
ReplyDeleteI 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.
ReplyDeleteIf 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.... ?
ReplyDeleteI 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.
ReplyDeleteI 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.
ReplyDeleteI Tried this tonight, and it was amazing!
ReplyDeleteServings? Can you double exactly?
ReplyDeleteThis probably makes 4-6 servings. I've never doubled it myself but I think it would do just fine. Yep, double ingredients exactly.
DeleteCould I use grated romano instead of parmesan
ReplyDeleteI 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.
ReplyDeleteWhat about Jasmine rice.......would I need to change anything? Such as the amount of water. I want to make this tonight. Looks Delicious!!
ReplyDeleteBest. rice. side dish. ever. That sums up this recipe. It has become a favorite at our house. Thanks for "creating" it. 😊
ReplyDeleteI 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.
ReplyDeleteGlad I read down this far, I only have minute rice so I will take your notes!
DeleteI'm going to try this in my rice cooker. I hope it turns out because it sounds DELIS!
ReplyDeleteHow did it turn out in the rice cooker? I want to try the same thing!
DeleteMade this tonight for my family, they loved it...great change up from my usual pilaf...Thank You
ReplyDeleteI used minute rice and package grated cheese and it turned out fine. love it and will never buy the box kind again.
ReplyDeleteI 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!
ReplyDeleteI made this and added chicken and peas to the mix... OMG so good!
ReplyDeleteI made this last night, but used chicken broth instead of water. It was awesome!
ReplyDeleteDo 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?
ReplyDeleteWe 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!
ReplyDeleteOkey 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!
ReplyDeleteCooking 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
ReplyDeleteI 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.
ReplyDeletethank you
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.!
ReplyDeleteAny suggestions to use a little less butter?
ReplyDeleteThink 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!
ReplyDeleteHas anyone added chicken to this recipe?
ReplyDeleteThis was absolutely delicious!
ReplyDeleteCould you use evaporated milk instead of regular milk? I usually prefer using evaporated milk when cooking. I kinda wanna try it.
ReplyDeleteI 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.
ReplyDeleteCan I make it ahead of time for a party?
ReplyDeleteThis is a forever recipe now.
ReplyDelete