Garlic Parmesan Rice is a quick, comforting side that elevates plain rice into something silky, savory, and slightly garlicky. It’s the kind of recipe you make on a weeknight when you want something that feels special but takes almost no thought. If you love extra-cheesy, crowd-pleasing sides, try the party-ready Garlic Parmesan Cheeseburger Bombs as a fun companion to this rice.
Why you’ll love this dish
This recipe turns simple long-grain rice into a rich, flavorful bed for proteins and veggies. It’s fast, uses pantry staples, and delivers deep garlic flavor balanced by nutty Parmesan and fresh parsley. Perfect for weeknights, potlucks, and when you want a neutral-but-delicious base for saucy mains.
“I made this for dinner with roasted chicken and everyone asked for seconds—so easy and full of flavor.” — a home-cook review
Reasons to try it:
- Ready in about 25–30 minutes from start to finish.
- Uses one pot (minimal cleanup).
- Kid-friendly and adaptable (add veggies or switch cheeses).
- Works as comfort food or a smart weeknight side.
Step-by-step overview
You’ll rinse and toast the rice, simmer it gently in chicken broth with garlic, rest it briefly, then fold in grated Parmesan and parsley. The toasting step deepens flavor and helps each grain stay separate. The final rest lets steam finish the cooking so the rice comes out tender, not gummy.
What you’ll need
- 1 cup long-grain rice, rinsed until water runs clear (see tip below)
- 4 cloves garlic, minced (or 1½ tsp garlic powder in a pinch)
- 1/2 cup Parmesan cheese, freshly grated (freshly grated melts best)
- 2 tablespoons butter (or use olive oil for a slightly lighter finish)
- 2 cups chicken broth (low-sodium recommended; vegetable broth works for vegetarian)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Substitutions / notes:
- For dairy-free: use vegan butter and 2–3 tablespoons nutritional yeast instead of Parmesan.
- For brown rice: increase liquid and cooking time (see Variations).
- Low-sodium broth helps you control salt—taste at the end and add more if needed.
Step-by-step instructions
- Rinse the rice: Place rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice with your hand until water runs clear. Drain well.
- Melt butter: Heat a medium saucepan over medium heat. Add butter and let it melt.
- Sauté garlic: Add minced garlic and cook 1–2 minutes until fragrant. Stir constantly to prevent burning.
- Toast rice: Add the drained rice. Stir to coat with butter and garlic. Toast 2–3 minutes, stirring often until the rice smells nutty.
- Add broth and season: Pour in the 2 cups chicken broth. Add salt and black pepper. Increase heat to bring the mixture to a boil.
- Simmer gently: Once boiling, reduce heat to low. Cover the saucepan and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed.
- Rest off heat: Remove from heat and keep covered for 5 minutes to let steam finish cooking the rice.
- Finish and serve: Fluff rice with a fork. Stir in the grated Parmesan and chopped parsley until evenly combined. Taste and adjust seasoning. Transfer to a serving dish and garnish with extra Parmesan and parsley if desired.
How to plate and pair
Serve this rice as a bed for roasted or grilled proteins, or as a side for saucy mains. For a cozy dinner, spoon it under pan-seared chicken thighs or roast pork. For a complete meal, try it alongside creamy mains like creamy pork chops over dirty rice or a lemon-garlic salmon. Sprinkle extra parsley and a little fresh lemon zest for brightness when plating.
Storage and reheating tips
- Refrigerate: Cool rice to room temperature (within 1–2 hours) and store in an airtight container. Keeps 3–4 days in the fridge.
- Freeze: Portion into freezer-safe containers or bags. Freeze up to 1–2 months for best quality. Thaw in the fridge overnight before reheating.
- Reheat: Microwave with a splash of water or broth and cover to trap steam. Or reheat on the stovetop in a skillet with a teaspoon of butter or oil and a little broth, stirring until heated through. Add a pinch of salt after reheating if needed.
- Food safety: Cooked rice can harbor Bacillus cereus if left at room temperature too long. Refrigerate within two hours of cooking.
Pro chef tips
- Rinsing matters: Rinsing removes surface starch and prevents clumping. Rinse until the water runs clear.
- Toast for texture and flavor: Briefly toasting the rice in butter adds a nutty note and helps keep grains separate. Don’t brown the garlic—keep heat moderate.
- Use freshly grated Parmesan: It melts more smoothly and gives better flavor than pre-grated powder, which often contains anti-caking agents.
- Control salt: Use low-sodium broth to avoid oversalting. Add salt at the end if needed.
- Add a Parmesan rind: For deeper umami while cooking, tuck a small Parmesan rind into the pot with the broth (remove before fluffing).
- Make it creamy: Stir 2–3 tablespoons of cream or full-fat Greek yogurt into the finished rice for a silkier texture.
Recipe variations
- Lemon-Parmesan: Add 1 teaspoon lemon zest and a squeeze of lemon juice when you stir in the Parmesan.
- Veggie-packed: Stir in thawed peas, sautéed spinach, or roasted mushrooms at the end.
- Mushroom & thyme: Sauté sliced mushrooms with the garlic and finish with fresh thyme.
- Brown rice version: Use 1 cup brown long-grain rice and 2 1/2 cups broth. Simmer covered 40–45 minutes, then rest 10 minutes.
- Vegan option: Replace butter with olive oil, Parmesan with nutritional yeast, and use vegetable broth.
- Spicy twist: Add red pepper flakes with the garlic for heat.
Common questions
Q: Can I use jasmine or basmati instead of long-grain rice?
A: Yes. Jasmine cooks similarly to long-grain but can be slightly stickier; use the same liquid ratio (2:1) and check for tenderness at 15 minutes. For basmati, use the same method but consider an extra minute of resting for fluffy grains.
Q: Can I make this ahead and reheat?
A: Yes. Cook the rice, cool quickly, and refrigerate. Reheat gently with a splash of broth or water in a microwave or on the stovetop. It reheats well for 3–4 days refrigerated; freezing is also an option for longer storage.
Q: What if I only have pre-grated Parmesan?
A: Pre-grated cheese will work but won’t melt as smoothly and has a slightly different flavor. If using pre-grated, stir it in off-heat and allow a minute for residual steam to soften it.
Q: Is this dish gluten-free?
A: Yes, rice and these ingredients are naturally gluten-free. Check your broth label to ensure it’s gluten-free if you have sensitivity.
Q: How can I make this lower in sodium?
A: Use low-sodium or homemade broth and hold off on adding extra salt until after you taste the finished rice. Fresh Parmesan adds saltiness, so taste before adding more.
If you have other questions about ingredient swaps, timing for larger batches, or pairing ideas, ask and I’ll help tailor this to your menu.
Garlic Parmesan Rice
Ingredients
Main Ingredients
- 1 cup long-grain rice, rinsed until water runs clear
- 4 cloves garlic, minced (or 1½ tsp garlic powder in a pinch)
- ½ cup Parmesan cheese, freshly grated (freshly grated melts best)
- 2 tablespoons butter (or use olive oil for a slightly lighter finish)
- 2 cups chicken broth (low-sodium recommended; vegetable broth works for vegetarian)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
Preparation
- Place rice in a fine-mesh sieve and rinse under cold running water until water runs clear. Drain well.
- Heat a medium saucepan over medium heat. Add butter and let it melt.
- Add minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
- Add the drained rice. Stir to coat with butter and garlic. Toast for 2–3 minutes, stirring often until the rice smells nutty.
- Pour in the chicken broth. Add salt and black pepper. Increase heat to bring the mixture to a boil.
Cooking
- Once boiling, reduce heat to low. Cover the saucepan and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed.
Finishing
- Remove from heat and keep covered for 5 minutes to let steam finish cooking the rice.
- Fluff rice with a fork and stir in the grated Parmesan and chopped parsley until evenly combined. Taste and adjust seasoning. Transfer to a serving dish and garnish with extra Parmesan and parsley if desired.