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Creamy Parmesan Rice

Creamy Parmesan Rice: Comforting, Cheesy Goodness in Minutes

This Creamy Parmesan Rice is a quick and comforting side dish that combines rich flavors and creamy textures, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Long Grain White Rice Provides the perfect silky base; avoid brown or instant rice for best results.
  • 4 tablespoons Butter Adds a rich flavor; can be swapped with olive oil for a lighter alternative.
  • 1 small Onion Finely diced; enhances the dish’s depth; cook until translucent but not browned.
  • 0.5 teaspoon Garlic Powder Infuses a gentle garlic flavor; feel free to use fresh garlic for more intensity.
  • 0.5 teaspoon Salt Balances the flavors; adjust according to the salinity of your chicken stock.
For the Cooking Liquid
  • 1.25 cups Chicken Stock Infuses the rice with depth; opt for vegetable broth for a vegetarian-friendly version.
  • 1.5 cups Milk Creates that creamy texture; whole milk works well, but reserve some for a finishing touch.
For Flavor and Garnish
  • 1 tablespoon Lemon Juice Brightens the dish beautifully; adjust for that extra zing to suit your taste.
  • 0.5 cup Parmesan Cheese Finely grated; the star of the dish, providing a deliciously cheesy texture; always choose freshly grated for optimal flavor.
  • 1 tablespoon Fresh Parsley Chopped; adds a pop of color and freshness as a lovely garnish.

Equipment

  • medium saucepan
  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Parmesan Rice
  1. In a medium saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat until bubbly, which takes about 1 to 2 minutes.
  2. Add one small finely diced onion to the pan and sauté for 2-3 minutes until translucent and fragrant.
  3. Stir in 1 cup of long-grain white rice, along with ½ teaspoon of garlic powder and ½ teaspoon of salt. Toast for about 1 minute.
  4. Pour in 1¼ cups of chicken stock and 1¼ cups of milk, reserving ¼ cup of milk. Stir and bring to a gentle boil.
  5. Once boiling, reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
  6. Check the rice for tenderness after 20 minutes. If still firm, cook for an additional 1-2 minutes.
  7. Remove from heat, and stir in the reserved ¼ cup of milk, 1 tablespoon of lemon juice, and ½ cup of parmesan cheese.
  8. Fold in 1 tablespoon of chopped fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 250mgIron: 1mg

Notes

For best results, use long grain white rice or arborio. Avoid quick-cook varieties. Store leftovers in airtight containers.

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