Creamy Parmesan Rice – this quick and easy rice recipe is a great side that pairs perfectly with chicken, seafood and beef.
I’ve always been a huge fan of rice – as a side dish – and yes, even as the entree.
Today I’m kicking plain white rice up a notch or three to indulge in the creamy texture of this Creamy Parmesan Rice.
It whips up quickly in one pan, is loaded with incredible flavors and makes the ideal side for your favorite chicken, seafood of beef recipe.
You may have seen recipes on Pinterest for cheesy rice using Cream of Mushroom Soup or Cream of Chicken Soup.
This recipe doesn’t contain any canned soup at all – just wholesome grocery store ingredients and salt content you control.
WHAT’S IN CREAMY PARMESAN RICE?
- long grain white rice (see NOTES BELOW)
- butter
- diced onion
- garlic powder
- salt
- chicken stock (can use chicken broth)
- milk (2% or whole milk can be used)
- lemon juice and lemon zest
- finely grated parmesan cheese
- fresh parsley
NOTE: This recipe has been tested and retested using long grain white rice (see below). I don’t recommend minute rice, instant rice, quick-cook rice or brown rice as the cooking time and liquid amounts won’t be the same.
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.
WHAT GOES 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!
RECIPE VARIATIONS:
Add leftover or rotisserie chicken to this easy rice side dish for a simple main dish on busy nights.
For an even creamier rice dish, substitute heavy cream for milk using 1/2 cup of cream and an extra 1/2 cup of stock.
Wilt in some fresh chopped spinach while the rice is cooking (if using frozen, be sure to thoroughly drain any water from it).
Use cheddar cheese instead of parmesan that’ll give it more of a Mac and Cheese taste the kids will love.
Add some fresh chopped dill. Lemon and dill make a really good combination.
Enjoy!
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Creamy Parmesan Ricd
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.
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