Description
A creamy, buttery side dish infused with garlic and Parmesan cheese, perfect for elevating weeknight meals.
Ingredients
- 1 cup long-grain white rice (jasmine or basmati recommended)
- 2 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat a medium saucepan over medium heat and add the butter. When it melts and starts to foam, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the rice and stir for 1 minute so each grain is glossy with butter.
- Pour in the chicken or vegetable broth and increase heat to bring the liquid to a rolling boil.
- Once boiling, reduce heat to low, cover with a snug lid, and simmer for 15–20 minutes until the rice is tender and the liquid is absorbed.
- Remove the pan from the heat. Stir in the grated Parmesan until melted and combined. Taste and season with salt and pepper as needed.
- Fluff with a fork, garnish with chopped parsley, and serve warm.
Notes
Use low-sodium broth for tighter control over salt. Freshly grated Parmesan melts better than pre-shredded cheese.