I am a wife, a mom, a high school teacher, crafter, baker, and so much more. I love trying my hand at new things. Adventures are everywhere.
Creamy Parmesan Garlic Rice
Desperate Search For Side Dishes
My husband and I are constantly looking for variety in our side dishes. Our side dishes are mashed potatoes, baked potatoes, or rice with gravy. Oh, and don't forget the french fries. I wanted some new side dishes, especially for when I baked fish. The same old routine sides were getting very dull.
So, I decided to adapt some recipes to my liking. I came up with this creamy creation. I had made something similar but could never get it creamy enough. I substituted some milk in place of the water, and it helped tremendously.
This became a hit with my family. It pairs well with fish and chicken. It is moist enough that it doesn't need sauce or gravy. I hope you find it as yummy as my family and I do.
It is not a complicated recipe, either. I know some of you have rice cookers, but I will show you how to do it on the stovetop for this recipe.
If done correctly, the creamy parmesan rice will turn out perfect every time.
Combine Butter and Rice
Preparing the Rice to Steam
It is essential to have an appropriate-sized pot with a good lid. A lid with a vent hole is the best I have found when cooking rice on the stovetop.
The first step that you need to do is to begin melting the butter. You will want to coat the rice in the melted butter. After the rice is coated with the melted butter, add the garlic. I use the jar of minced garlic. The jar keep in the refrigerator and makes it super handy to add to recipes as needed.
Stir the rice, butter and garlic until mixed well. Now is the time to add the water, milk and salt. Stir again to mix all ingredients.
Bring this to a boil. You will now cover the pot and turn the burner down to medium low to allow the rice to simmer and steam. Set your timer for 18 minutes.
The important thing I have found is to not peak at it. Do not lift the lid. The steam needs to, for the most part, remain in the pot. Make sure that it is simmering and not going to boil over.
Once the 18 minutes are completed, you should see little holes in the rice where the steam has pushed its way through to the surface. This is a sign that you have cooked the rice to the correct doneness.
Ready to Bring to a Boil
The Rice Is Done
Now that the rice is done. Stir and fluff it. Now you will add the parmesan cheese. You could use freshly grated parmesan and it would still be amazing, maybe even more so. I use the jar of parmesan that you can buy at the grocery store.
The parsley is an optional addition. I like adding it because it gives the "look" of a gourmet side dish. I can not tell if it adds any flavor. I have cooked it with and without the parsley. Both have tasted the same to me.
When I can make a dish look more "exotic", especially for guests, I will. So, again, this is totally up to you whether you want to add the parsley. If you do, mix it in at the same time you are adding in the parmesan cheese.
If for some reason, your rice does not look as creamy as you want it to, you can add a splash of milk. I have, in the past, added a splash of half and half. The half-and-half does add an extra creaminess to this dish. Only a splash is what is suggested. You do not want to make it runny.
Let It Steam and Simmer
What Will This Go With
I always look for different side dishes for my main entree or protein. I frequently have seared, baked, or blackened salmon with this creamy parmesan rice. It seems to complement the fish perfectly. Also, I enjoy this recipe as a side dish when I bake chicken.
It has been a hit with my family. It is frequently requested. I find it reasonably easy to make. The ingredients are ones that I keep on hand.
Add Cheese and Parsley
Creamy Parmesan Rice Recipe
|Prep time||Cook time||Ready in||Yields|
- 4 tablespoons butter, melt
- 3 cloves garlic, minced
- 1 cup white rice
- 1 cup water
- 1 cup milk
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon parsley, optional
- splash milk, (or half and half)
- Saute the garlic in the butter in a medium-sized pot with a lid.
- Add the rice once the butter is melted. Coat the rice with the butter and garlic mixture.
- Add the water, milk, and salt. Stir to mix well.
- Bring to a boil
- Cover and reduce heat to allow for a low simmer. Set timer for 18 minutes. Keep the lid on the entire time.
- At the end of the 18 minutes, remove from heat. Stir and fluff the rice.
- Add the grated parmesan cheese and the parsley. Stir well.
- Add a splash of milk or half-and-half if desired to have more creaminess.
© 2022 April McMichael