Description
Creamy, savory rice infused with garlic and Parmesan cheese—a quick and comforting side dish that pairs well with a variety of mains.
Ingredients
Units
Scale
- 1 cup long-grain white rice (200 g)
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 3–4 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- 2 Tbsp fresh parsley, chopped (optional garnish)
Instructions
- Rinse rice under cold water until water runs clear; drain well.
- In a medium saucepan, melt butter with olive oil over medium heat.
- Add garlic and sauté for about 1 minute, until fragrant but not brown.
- Add drained rice and stir to coat each grain with garlic butter.
- Pour in broth, season lightly with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender and liquid is absorbed.
- Remove from heat, fluff rice with fork, then stir in the grated Parmesan until melted and creamy.
- Adjust seasoning with salt and pepper. If desired, garnish with chopped parsley and extra Parmesan before serving.
Notes
- Use freshly grated Parmesan for best flavor and creaminess.
- Substitute chicken broth with vegetable broth for a vegetarian version.
- Stir in a splash of cream or a pat of butter at the end for extra richness.
- Leftover rice can be refrigerated for up to 3 days and reheated with a little broth or butter to refresh.
Nutrition
- Serving Size: ½ cup cooked rice
- Calories: 200 kcal
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg