Garlic Parmesan Rice
A quick and comforting side that elevates plain rice into something silky, savory, and slightly garlicky, perfect for weeknights and potlucks.
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.
Notes
Refrigerate cooled rice in an airtight container for 3–4 days. For longer storage, freeze in portions for up to 1–2 months. Reheat with a splash of water or broth.