Description
A quick and creamy garlic Parmesan rice that elevates the classic comfort food with bold flavors. Perfect as a side or light main.
Ingredients
- 1 cup long-grain rice, rinsed
- 4 cloves garlic, minced
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons butter
- 2 cups chicken broth, low-sodium recommended
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Rinse the long-grain rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant and just beginning to color.
- Add the rinsed, drained rice to the pan and stir to coat with butter. Toast the rice for 2–3 minutes, stirring often.
- Pour in the chicken broth, then add salt and black pepper. Increase heat to bring the mixture to a boil.
- Once boiling, reduce heat to low, cover the saucepan, and let simmer gently for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pan from heat and keep it covered for 5 minutes.
- Remove the lid, fluff the rice with a fork, then stir in the grated Parmesan and chopped parsley until evenly combined.
- Transfer to a serving dish and garnish with extra Parmesan and parsley if desired.
Notes
For a vegetarian version, swap the chicken broth for vegetable broth. Freshly grated Parmesan melts better than pre-shredded varieties.