Ingredients
- Uncooked long-grain white rice: 1 cup
- Chicken broth or water: 1 3/4 cups
- Unsalted butter: 2 tablespoons
- Garlic, minced: 4 cloves
- Freshly grated Parmesan cheese: 1/2 cup
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh parsley, chopped (for garnish): 1 tablespoon
Instructions
- Step 1: Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant, being careful not to let the garlic brown or burn.
- Step 2: Add the uncooked rice to the saucepan and stir for 2 minutes, ensuring the grains are coated in the garlic butter. Pour in the chicken broth, then stir in the salt and black pepper.
- Step 3: Bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and let the rice simmer undisturbed for 15 to 18 minutes.
- Step 4: Remove the saucepan from the heat and allow the rice to sit, still covered, for 5 minutes. Remove the lid and use a fork to fluff the rice gently.
- Step 5: Immediately stir in the freshly grated Parmesan cheese until it is fully melted and incorporated into the rice. Serve hot, garnished with fresh chopped parsley.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, ensuring it cools down quickly before sealing to maintain safety and quality.
- To restore moisture when reheating, add a tablespoon of chicken broth or water to the rice before microwaving loosely covered until warmed through.
- This creamy, savory rice pairs beautifully as a decadent side dish alongside a simple pan-seared lemon chicken or grilled steak.
- For the best texture and meltability, use only freshly grated Parmesan rather than pre-shredded cheese, which often contains anti-caking agents that hinder the smooth incorporation into the rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American