Introduction

Creamy Parmesan Rice is a comforting and flavorful side dish that pairs perfectly with a variety of meals. With tender rice cooked in savory broth, butter, and cheese, it brings a rich and satisfying touch to your table. Easy to make and full of warmth, this dish will quickly become a family favorite.

A close-up of creamy risotto presented in a white bowl, showing a thick layer of soft, glossy rice with small yellow pieces of melted cheese layered throughout. The rice is pale yellow with a smooth, slightly shiny texture, mixed with specks of black pepper and small bright green parsley leaves scattered evenly on top. A silver fork is inserted into the top right side of the risotto, lifting a bite-sized spoonful to showcase its rich and creamy consistency against the textured white bowl. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup long grain white rice (Avoid brown or instant rice for best results.)

4 tablespoons butter (Olive oil can be used for a lighter option.)

1 small onion, finely diced (Sauté until softened without browning.)

1/2 teaspoon garlic powder (Substitute with fresh garlic for a zesty kick.)

1/2 teaspoon salt (Adjust based on your broth’s salinity.)

1 1/4 cups chicken stock (Vegetable broth works for a vegetarian version.)

1 1/2 cups milk (2% recommended, divided.)

1 tablespoon lemon juice (Adjust to your taste for more zing.)

1/2 cup finely grated parmesan cheese (Freshly grated gives the best flavor and texture.)

1 tablespoon fresh parsley, chopped (Adds color and a fresh finish.)

Instructions

Step 1: In a medium saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat.

Step 2: Add the finely diced onion to the melted butter and sauté for 2-3 minutes until translucent but not browned.

Step 3: Stir in the uncooked rice along with the garlic powder and salt, coating the grains in the butter and onion mixture.

Step 4: Pour in the chicken stock and 1 1/4 cups of the milk, reserving 1/4 cup of milk for later use.

Step 5: Bring the mixture to a boil, then reduce the heat to low and cover. Let the rice simmer gently for 20 minutes.

Step 6: Check if the rice is tender after 20 minutes. If needed, cover and cook for an additional 1-2 minutes until fully cooked.

Step 7: Turn off the heat and stir in the reserved 1/4 cup of milk, lemon juice, and parmesan cheese until creamy and well combined.

Step 8: Fold in half of the chopped parsley, saving the rest for garnish, and serve immediately.

Tips & Variations

Use vegetable broth instead of chicken stock for a vegetarian version without sacrificing flavor.

For a lighter dish, substitute butter with olive oil.

Fresh garlic can replace garlic powder for a more robust taste.

Add sautéed mushrooms or peas for extra texture and nutrition.

Adjust the lemon juice to your preference to balance the creaminess with a bright zing.

FAQs

Can I use brown rice instead of white rice?

Brown rice has a different cooking time and texture, so it is best to stick with long grain white rice for this recipe to achieve the creamy texture described.

Is it possible to make this dish dairy-free?

Yes, use dairy-free butter substitutes, plant-based milk, and a dairy-free parmesan alternative to make a creamy, dairy-free version.