Creamy Parmesan Rice – easy rice recipe – creamy-cheesy like risotto with a light lemony flavor. It whips up in minutes for the perfect side dish with chicken, seafood or beef!
If you’re looking for the ideal side dish this is it.
It’s loaded with incredible flavors, has a creamy texture and goes with almost any protein.
It whips up in minutes from a handful of ingredients and this cheesy goodness takes plain white rice to the next level.
WHAT I LOVE ABOUT THIS RECIPE:
- This simple rice dish is a great option to plain rice and cooks in about the same time.
- The cheesy, creamy consistency is one the whole family will enjoy.
- Doesn’t contain Cream of Mushroom or Cream of Chicken soup – just whole, simple ingredients.
- It’s an easy rice side dish that goes with almost anything.
- Enjoy as a main dish – just add shrimp or leftover chicken!
WHAT TYPE OF RICE IS BEST FOR THIS RECIPE?
This recipe has been tested using long grain rice or arborio rice.
I don’t recommend minute rice, instant rice, quick-cook rice or brown rice as cooking time and liquid amounts will vary.
WHAT INGREDIENTS DO I NEED TO MAKE CREAMY PARMESAN RICE?
- long grain white rice
- butter
- diced onion
- garlic powder
- salt
- chicken stock
- milk (2% or whole milk can be used)
- lemon juice and lemon zest
- finely grated parmesan cheese
- fresh parsley
HOW TO MAKE CREAMY PARMESAN RICE:
Melt butter in a medium saucepan or Dutch oven over medium heat to medium-low heat. Add finely diced onion then cook 2-3 minutes or until onions have softened (not browned).
Add uncooked rice, garlic powder and 1/2 teaspoon salt stirring to coat the rice in butter. Cook 1 minute.
Pour in the chicken stock and 1 1/4 cups of milk (reserving the remaining 1/4 cup) then cover and bring to a boil over medium-high heat.
Reduce heat to low and simmer 20 minutes covered, stirring occasionally. You’re looking for a light simmer – too high of heat will absorb the liquid before the rice is cooked.
NOTE: cooking time may vary with the size of the pan used. If your rice isn’t tender, continue cooking another 1-2 minutes watching closely.
Turn off the heat then stir in the remaining 1/4 cup of of milk, lemon juice, lemon zest, parmesan cheese and 1/2 tablespoon of parsley.
Taste and adjust salt if necessary then garnish with the remaining 1/2 tablespoon of parsley and serve right away.
BEST MAIN DISH IDEAS WITH CREAMY PARMESAN RICE:
This creamy rice makes the perfect side to almost anything including everything you see below.
Lemon Garlic Scallops – golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce – on the table in 10 minutes!
Air Fryer Salmon – make perfectly cooked, delicious salmon every time in just 10 minutes. Juicy inside, lightly crispy outside and loaded with healthy flavor.
Honey Balsamic Pork Tenderloin – the entire meal cooks in just 20 minutes in a skillet! Tender, juicy pork with an outrageously good glaze. Easy, any night meal.
Crispy Baked Cod – fresh cod breaded with a seasoned panko-parmesan cheese blend baked until flaky, crispy and golden.
Chimichurri Steak – marinated flank steak grilled to tender, juicy perfection drizzled homemade basil chimichurri for an easy, Argentinian meal.
Air Fryer Parmesan Chicken – crispy parmesan-panko breading outside, juicy chicken breast inside. Cooks in under 15 minutes!
HOW TO EASILY CHANGE UP THIS RECIPE::
- Chicken broth, vegetable broth or vegetable stock can be used instead.
- Add leftover or rotisserie chicken to this easy rice side dish for a simple main dish on busy nights.
- Substitute heavy cream for milk using 1/2 cup of cream and an extra 1/2 cup of stock for an even creamier rice dish,.
- Wilt in fresh chopped spinach while the rice is cooking (if using frozen, be sure to thoroughly drain liquid from it).
- Try cheddar cheese instead of parmesan that’ll give it more of a Mac and Cheese taste the kids will love.
- Add other fresh herbs like fresh chopped dill or thyme.
HOW TO SAFELY STORE LEFTOVER RICE:
Package leftovers in an airtight container and store in the fridge up to 3 days. Reheat in the micro – add a splash of milk or stock if necessary.
Enjoy!
Tried this Creamy Parmesan Rice recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME on social media! @agoudalife or #agoudalife
Creamy Parmesan Rice
Ingredients
- 1 cup long grain white rice NOT brown OR quick cook rice
- 4 tablespoons butter
- 1 small onion finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1 1/4 cups chicken stock can use chicken broth
- 1 1/2 cups milk (2% used) DIVIDED
- 1 tablespoon lemon juice + zest from half of the lemon
- 1/2 cup finely grated parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Melt butter in a medium saucepan or Dutch oven. Add finely diced onion then cook 2-3 minutes or until onions have softened (not browned).
- Add UNCOOKED rice, garlic powder and 1/2 teaspoon salt stirring to coat the rice in butter. Cook 1 minute.
- Pour in the chicken stock and 1 1/4 cups of the milk (reserving the remaining 1/4 cup) then cover and bring to a boil over medium-high heat.
- Reduce heat to low and simmer 20 minutes covered, stirring occasionally. You're looking for a light simmer - too high of heat will absorb the liquid before the rice is cooked.
- NOTE: cooking time may vary with the size of the pan used. If your rice isn't tender, continue cooking another 1-2 minutes watching closely.
- Turn off the heat then stir in the remaining 1/4 cup of of milk, lemon juice, lemon zest, parmesan cheese and 1/2 tablespoon of parsley.
- Taste and adjust for salt then garnish with the remaining 1/2 tablespoon of parsley and serve right away.
Made this amazing rice last night. Served it with Salmon. I used heavy whipping cream instead of milk. This is my new go to for a fancy dinner.
Awww thanks so much for the kind words Christi! “Amazing” is always the goal! Mmmm extra creamy with heavy cream — sign me up! Glad you enjoyed this rice with your salmon – I appreciate you taking the time to comment — Bernie
Perfect Flavors! Yumm!
Hi Angela – thank you so much! So glad you enjoyed it — have a great day — Bernie
If making ahead, how would you reheat this best without a microwave?
Hi Jessica – thanks for a great question. I would reheat it in a saucepan – low and slow – adding a little milk OR stock so it stays moist. — Bernie
It was good just a little bland. I think next time I will do chart cheddar.
So delicious and easy to make! Thank you!
Thank YOU Alyshia! So happy you enjoyed the recipe. One of my favorites too — it goes with almost anything. — Bernie