Garlic parmesan rice is a simple side dish that turns out perfectly creamy and cheesy. This family-friendly side pairs well with many main courses, like chicken, steak, and pork chops.
Add a side of garlic parmesan rice to your next meal. It's easy to make from scratch in a single pot on the stovetop and kids and adults alike will love it!
Long grain white rice is cooked with garlic butter, milk, chicken broth, and seasoning, then tossed with freshly grated parmesan cheese just before serving. It turns out creamy, cheesy, and filled with garlic flavor.
Serve garlic parmesan rice as a side dish with your next meal. It pairs perfectly with mains like parmesan crusted pork chops, pan-seared filet mignon, and baked chicken drumsticks.
Ingredients and substitutions
- Butter - Unsalted butter can be substituted with salted butter. You'll want to cut the listed salt in half. I recommend using butter for best flavor, but it can be substituted with olive oil if needed.
- Garlic - Freshly minced garlic adds the best garlic flavor to your rice. I do not recommend substituting with pre-minced garlic in a jar, which often has a harsh flavor in comparison.
- Rice - Any long grain white rice works well in this recipe. I do not recommend using instant rice. If using brown rice as a substitute, know that it will take longer to cook than the times listed in the recipe card.
- Broth - Chicken broth or vegetable broth adds flavor and seasoning to your rice. If using low sodium broth, you may want to add extra salt or fresh herbs to your rice to make up for the lost flavor.
- Milk - Whole milk makes your rice creamy and rich. Lower fat milks will work, but note that your rice will turn out less creamy.
- Seasoning - Salt, pepper, and fresh chopped parsley add flavor to your rice.
- Parmesan cheese - Adds salty, cheesy flavor to the rice. I highly recommend using cheese freshly grated from a block rather than pre-grated parmesan cheese from a green canister. These types of cheeses are often coated in anti-clumping powder that adds a grainy texture when melted.
- Parsley - Adds peppery flavor and color to the finished dish. Can be omitted if desired.
Tips and tricks
- Simmering rice - Once your ingredients have been added and liquid is simmering, cover securely with a lid and reduce the heat to very low/almost off. As long as the lid is secure, there's no need to leave your rice over high heat. This can cause excess steam to escape and rice to turn out dry or burned to the bottom of the pan.
- Rice looking dry? - Add a splash of water, stir gently, and cover to continue cooking.
- Rice sticking to the bottom of the pan? - Add a splash of water, stir gently, and reduce the heat slightly.
- Stir sparingly - Stirring rice too much can cause it to stick together and get mushy.
- Don't lift the lid too often - This lets out steam and heat, drying out the rice and elongating the cooking process.
Rinsing your rice
Before beginning, rinse your rice to remove surface starches. This helps the rice cook up fluffy with individual grains. Otherwise, rice can turn out sticky or gummy.
To rinse rice, place your measured rice into a fine mesh sieve and hold under running water, agitating with your hands until the water runs clear. Or, pour rice into a mixing bowl, cover with water, and agitate with your hands. Rinse cloudy water out and repeat until water runs clear. This process should only take a few minutes.
Storage
Leftover rice will keep for 3-4 days in a tightly sealed container in the refrigerator.
Frequently asked questions
Yes, but with changes to the recipe. Brown rice takes about 45 minutes to cook through, and you may need to add a splash of additional water partway through cooking. I've included instructions for brown rice in the recipe card below.
White rice is rice that has been processed to remove the hull, bran, and germ. Brown rice is rice that has been processed to only remove the hull.
What does all of that mean when it comes to cooking? Brown rice takes longer to cook because the outer bran is intact. Since the outer bran is removed on white rice, it easily soaks up water and cooks faster.
To rinse rice, place your measured dry rice into a fine mesh sieve and hold under running water, agitating with your hands until the water runs clear. You can also pour rice into a mixing bowl, cover with water, and agitate with your hands. Rinse cloudy water out and repeat until water runs clear. This process should only take a few minutes.
Recommended
📖 Recipe
Garlic Parmesan Rice
Ingredients
- 1 cup long grain white rice, not instant or brown (see note below)*
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces chicken broth
- 8 ounces whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Add your rice to a fine mesh sieve and rinse to remove surface starches. This helps the rice cook up fluffy with individual grains. Otherwise, rice can turn out sticky or gummy.
- In a saucepan over medium heat, melt butter. Add garlic and cook until it begins to lightly brown and smells fragrant, about a minute.
- Add rice, chicken broth, milk, salt, and pepper to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low (almost off).
- Cook for about 18 to 20 minutes, or until rice is tender and most of the liquid is absorbed. Resist the urge to lift the lid repeatedly during the cooking process (this can elongate cooking time and dry out the rice by releasing steam).
- Remove from heat. Add parmesan cheese and parsley. Gently stir and fluff rice with a fork. Serve warm.
Equipment Recommendations
Notes
- Cooking brown rice - *If you'd like to substitute with brown rice, it will take significantly longer to cook - up to 45 minutes instead of the listed 18-20 minutes. Consult your rice's package directions for best results. You may also need to add an additional splash of water partway through cooking if it begins to look dry.
- Liquid/rice ratio - White rice calls for a 2:1 ratio of liquid to rice. This recipe calls for 2 cups of liquid for 1 cup of white rice. Remember to keep your heat LOW and resist the urge to lift the lid repeatedly. If the pan is looking dry, turn the heat down even more and add ¼ cup of water.
- Leftovers: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.
Great recipe!!! Quick question though, can I make this next time in my rice cooker?
I haven't tested this recipe in a rice cooker, so I can't say for sure how it would turn out. If you give it a try, let us know how it goes!
I tried it in my rice cooker. And all the flavors were good, however it doesn’t seem to come out as creamy as it would cooking on the stove top.
Thanks for letting us know how it turned out, Ruth!