Description
Garlic Parmesan Rice is a creamy, flavorful side dish made by toasting rice with garlic and then cooking it in broth. Finished with Parmesan cheese and butter, this easy-to-make recipe offers a rich, cheesy complement to any meal. Its simple ingredients and stovetop method make it a quick and satisfying addition to your dinner table.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth (or vegetable broth for vegetarian)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the oil and sauté garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Toast the rice: Stir in the rice and cook for 1–2 minutes, stirring frequently, to lightly toast the grains and enhance their flavor.
- Add broth and seasoning: Pour in the chicken broth, add salt and pepper, and bring the mixture to a boil over medium-high heat.
- Simmer the rice: Once boiling, reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15–18 minutes or until the rice is tender and the liquid is fully absorbed.
- Let it rest: Remove the pan from heat and keep it covered to let the rice sit undisturbed for 5 minutes. This helps the rice finish steaming and become fluffy.
- Finish with cheese and butter: Fluff the rice gently with a fork then stir in the grated Parmesan cheese and unsalted butter until melted and creamy.
- Garnish and serve: Optionally, sprinkle with chopped fresh parsley before serving. Serve warm as a delicious side dish.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture.
- For extra richness, add a splash of heavy cream before serving.
- To vary the dish, swap the rice for orzo pasta or quinoa.
