Description

Creamy Parmesan Rice is a comforting and flavorful side dish featuring tender long grain white rice cooked in a rich mixture of butter, chicken stock, and milk, then finished with tangy lemon juice, freshly grated Parmesan cheese, and vibrant parsley. This easy-to-make recipe pairs wonderfully with a variety of main courses, offering a luscious, cheesy, and aromatic accompaniment.

Ingredients

Scale

Rice and Liquid Ingredients

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

Flavoring and Seasonings

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)

Cheese and Garnish

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

Prepare the butter and onion: In a medium saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the finely diced onion and sauté for 2-3 minutes until translucent and softened without browning, to preserve a mild sweetness.
Add rice and seasonings: Stir in 1 cup of uncooked long grain white rice, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well to coat the rice grains in the butter and flavors.
Add liquids and bring to boil: Pour in 1 1/4 cups of chicken stock and 1 1/4 cups of milk, reserving 1/4 cup of milk for later. Increase heat to high and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Simmer the rice: Once boiling, reduce the heat to low and cover the saucepan with a lid. Let the rice simmer gently for about 20 minutes, allowing it to fully absorb the liquid and become tender.
Check rice tenderness: After 20 minutes, check the rice for tenderness. If not fully cooked, cover and simmer an additional 1-2 minutes until the rice is soft and creamy.
Finish the dish: Turn off the heat. Stir in the reserved 1/4 cup of milk, 1 tablespoon lemon juice, and 1/2 cup finely grated Parmesan cheese until the cheese melts and the mixture becomes creamy and smooth.
Garnish and serve: Fold in half of the chopped fresh parsley, reserve the rest for garnish. Serve immediately while warm, garnished with the remaining parsley for a fresh pop of color and flavor.

Notes

For a vegetarian version, substitute chicken stock with vegetable broth.
Using freshly grated Parmesan cheese enhances flavor and texture compared to pre-grated varieties.
Olive oil can replace butter for a lighter alternative, but butter adds richness.
Adjust salt according to the saltiness of your broth to avoid over-seasoning.
Fresh garlic can be used instead of garlic powder for a more pronounced garlic flavor.
The reserved milk added at the end helps achieve a creamier texture.
This rice is best served immediately for optimal creaminess; leftovers can be gently reheated with a splash of milk.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Keywords: Creamy Parmesan Rice, Comfort Side Dish, Parmesan Rice Recipe, Easy Side Dish, Creamy Rice, Italian Flavored Rice