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This one-pot rice will have your mouth watering after smelling the aromas of garlic and parmesan! Garlic Parmesan Rice is easily kid approved and can be paired with any protein such as chicken, fish, steak, or pork!
This rice was seriously the best rice I’ve made. It was like risotto because of its creamy texture from the milk. With the addition of aromatic garlic and nutty parmesan, you really can’t go wrong! It’ll be your kid’s favorite rice. This has become a recipe within our rotation for when we have children. Yes, I’ve started a binder of recipes that I’m going to make for my future children. Being they’re going to be half of my husband, I need to prepare for picky eaters! (Sorry not sorry babe!)
How to make Garlic Parmesan Rice
Garlic parmesan rice is super simple to make and can easily be made with household ingredients. It’s also a one-pot meal, which makes it even better when it comes to cleaning. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Jasmine Rice: You can also use long-grain white rice or basmati. Short-grain rice will be too dense and won’t get as tender as you’re going to want.
- Garlic
- Parmesan: If you don’t usually keep parmesan cheese on hand, you can also use Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino.
- Whole Milk & Broth: I used vegetable broth, however, you can use chicken broth or water. Whole milk is to give the rice its maximum creamy texture. You can use 2% milk instead. Skim or 1% milk won’t give the rice its creamy texture.
- Butter
- Salt, Pepper, Parsley
In a medium saucepot, melt the butter over medium heat. Cook the garlic for 3 minutes, stirring frequently so the garlic doesn’t burn, but has a golden brown color and is fragrant. Stir in the rice so it’s completely coated in the butter and garlic pieces. Pour in the milk & broth then stir. Lightly cover the pot with a lid (slightly hanging off of the pot so it doesn’t boil over), then cook for 20 minutes or until the rice is tender. Turn off the heat and let it stand for 3 minutes. Stir in the parmesan, salt, pepper, and parsley while fluffing the rice. Serve immediately.
Tips & FAQs
- Storage: Store in an airtight container in the fridge for up to 5 days.
-
Can I use brown rice instead of white rice? Basically, yes, you can. That’s just the short answer. However, changing the type of rice for a recipe can be tricky, as different types of rice can require different cooking methods, liquid, and time to cook.
- White long-grain rice requires a 1:2 ratio of rice to water. (1 cup of rice needs 2 cups of water to cook). Jasmine rice requires a 1:1.75 ratio (1 cup of rice needs 1 3/4 cups water to cook)
- Brown rice typically requires more water (about 1:2.5 ratio) as well as a longer cook time to result in fluffy rice.
- Rinse your rice first then pat it dry. This will give the rice the best texture you can get and will reduce the amount of stickiness the rice will get after cooking.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Garlic Parmesan Rice
Ingredients
- 5 tbsp unsalted butter
- 4-5 garlic cloves, minced
- 1 cup white Jasmine rice
- 1 cup whole or 2% milk
- 1 cup low-sodium vegetable or chicken broth, or water
- 1/4 cup grated parmesan cheese
- Salt & pepper, to taste
- 1 tbsp parsley
Instructions
- In a medium saucepot, melt the butter over medium heat.
- Add in the garlic and cook for 3-4 minutes, stirring frequently, or until the garlic is golden brown, but not burnt.
- Stir in the rice until it’s completely coated in the butter and garlic. Toast for 5 minutes, stirring occasionally.
- Pour in the milk & broth, then stir. Cover the pot slightly (leaving a portion of the pot uncovered so it doesn’t boil over), and simmer for 20 minutes. Once all of the liquid is evaporated, turn off the heat and let it stand for 3 minutes.
- Stir in the parmesan, salt, pepper, and parsley while fluffing the rice. Serve.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days.
You need to use long-grain rice. Short-grain rice will be too dense and won’t get as tender as you’re going to want.
Can I use brown rice instead of white rice? Basically, yes, you can. That’s just the short answer. However, changing the type of rice for a recipe can be tricky, as different types of rice can require different cooking methods, liquid, and time to cook.
- White long-grain rice requires a 1:2 ratio of rice to water. (1 cup of rice needs 2 cups of water to cook). Jasmine rice requires a 1:1.75 ratio (1 cup of rice needs 1 3/4 cups water to cook)
- Brown rice typically requires more water (about 1:2.5 ratio) as well as a longer cook time to result in fluffy rice.
Rinse your rice first then pat it dry. This will give the rice the best texture you can get and will reduce the amount of stickiness the rice will get after cooking.
Cheese: If you don’t usually keep parmesan cheese on hand, you can also use Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino.
Nutrition Facts
Calories
373.8Carbs (grams)
42.51 gCholesterol (grams)
50.92 mgFat (grams)
18.79 gFiber (grams)
0.7 gProtein (grams)
8.72 gSat. Fat (grams)
11.41 gSodium (milligrams)
204.07 mgSugar (grams)
3.14 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.