Creamy Parmesan Rice
Creamy Parmesan Rice is quick and easy to make. It's a delicious side dish that pairs perfectly with chicken, seafood and beef.
Servings: 4
Calories:
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.