Garlic Parmesan Rice

Look, I’m about to share something with you.

This garlic parmesan rice? It’s one of those recipes that seems too simple to be that good. But trust me on this one.

You take basic stuff from your pantry. Twenty-five minutes later, you’ve got creamy, buttery rice that tastes better than what you’d get at most restaurants. My readers literally tell me it’s “better than any restaurant version.” One person called it their “new family favorite.”

And honestly? I get it.

Why This Recipe Works

Here’s the deal:

• You already have everything. No fancy ingredients. No special grocery run.
• It’s ridiculously creamy. Butter, milk, and Parmesan work together to create this smooth, rich texture.
• Fast. Under 30 minutes. Most of that time, you’re not even doing anything.
• Goes with everything. Chicken, beef, fish, vegetables. Whatever you’re making, this fits.
• Kids actually eat it. Even the picky ones can’t resist cheesy rice.

Before You Start

Time breakdown:

• Prep: 5 minutes
• Cook: 20 minutes
• Total: 25 minutes

Servings: Makes 4-6 servings as a side. Having people over? Just double it.

Difficulty: If you can boil water and stir, you’re good. Seriously.

What You’ll Need (Kitchen Stuff)

• Medium saucepan with a lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Garlic press (or just a sharp knife)

Ingredients

Here’s everything you need:

1 cup (185g) long grain white rice – This is your base. It soaks up all that garlicky, creamy goodness.

2 tablespoons (28g) unsalted butter – For richness. And for toasting that garlic perfectly.

3 cloves garlic, minced – Fresh garlic is key here. It creates that amazing aroma.

1 and 1/2 cups (360ml) chicken broth – This is what gives the rice its savory flavor.

1/2 cup (120ml) whole milk – The secret to that creamy texture everyone loves.

1/2 teaspoon salt (adjust to taste) – Just enough to bring everything together.

1/4 teaspoon black pepper – Simple seasoning.

1/2 cup (50g) freshly grated Parmesan cheese – Fresh is important. More on that later.

2 tablespoons fresh parsley, chopped – For color and a fresh finish.

Mix It Up (Variations)

Want to change things up? Try these:

• Throw in some veggies. Frozen peas, steamed broccoli, sautéed mushrooms. Makes it a complete meal.
• Switch the cheese. Asiago or Pecorino Romano give you a sharper, bolder flavor.
• Get herby. Fresh thyme, basil, or oregano add another layer.
• More garlic. I won’t judge. Double it if you want.
• Lighter option. Use half-and-half or 2% milk instead of whole milk.

How to Make It (Step by Step)

1. Toast the Garlic

Melt your butter in a medium saucepan over medium heat.

Add the minced garlic.

Cook for about 1 minute. Keep stirring. You want it fragrant but not browned. Burned garlic? That’s bitter garlic.

2. Add the Rice

Stir in your uncooked rice.

Cook for 2 minutes, stirring frequently. This toasts the rice a bit. It helps each grain stay separate instead of turning into mush.

3. Pour in the Liquids

Add the chicken broth and whole milk to the pan.

Stir everything together. Bring it to a gentle boil.

4. Simmer Until Tender

Once it’s boiling, turn the heat down to low.

Cover it with a tight-fitting lid.

Now here’s the hard part… leave it alone. Don’t peek. Don’t stir. Just let it simmer for 18-20 minutes.

The liquid will absorb. The rice will get tender.

5. Add Cheese and Season

Take the pan off the heat.

Fluff the rice gently with a fork. Then stir in that grated Parmesan cheese.

Taste it. Add salt and pepper as needed.

6. Garnish and Serve

Sprinkle fresh chopped parsley over the top.

Done.

How to Serve This

This rice goes with basically everything:

With protein: Grilled chicken, pan-seared salmon, juicy steak. All winners.

With vegetables: Roasted asparagus, green beans, glazed carrots. You get the idea.

As a base: Top it with shrimp scampi or chicken marsala. Now you’ve got a complete meal.

In bowls: Build rice bowls with roasted vegetables and grilled chicken.

Storing Leftovers

Refrigerator: Put leftovers in an airtight container. They’ll keep for up to 4 days.

Reheating: Add a splash of milk or broth when you reheat. This brings back that creamy texture. Heat it gently in the microwave or on the stovetop over low heat. Stir occasionally.

Freezing: You can freeze this for up to 2 months. Thaw it overnight in the fridge before reheating.

Tips That Actually Matter

Don’t lift the lid.

I know it’s tempting to peek. But resist. That steam needs to stay trapped inside. That’s how you get perfectly cooked rice.

Use fresh Parmesan.

Not the pre-grated stuff. Those bags have anti-caking agents that prevent smooth melting. Grate your own block of Parmesan. The difference is huge.

Low and slow.

After 20 minutes, is your rice still a bit firm? Add a few tablespoons of broth and cook for a few more minutes.

Adjust the consistency.

Too thick? Stir in a little extra milk.

Too thin? Let it sit uncovered for a few minutes.

Season at the end.

Both Parmesan and chicken broth have salt. So taste your rice before you add extra salt. Otherwise you might overdo it.

Nutrition Info

Nutrient	Per Serving (based on 6 servings)
Calories	245
Total Fat	10g
Saturated Fat	6g
Cholesterol	28mg
Sodium	380mg
Total Carbohydrates	31g
Dietary Fiber	0.5g
Sugars	2g
Protein	7g
Calcium	135mg
Iron	0.8mg

These are approximate values. They’ll vary a bit based on your specific ingredients.

Questions You Might Have

Can I use a different type of rice?

Long grain white rice works best here. You can try jasmine or basmati, but the cooking time might change a bit. Don’t use instant rice. It’ll turn into mush.

Can I make this ahead of time?

Yep. Make it up to 2 days in advance. Keep it covered in the fridge. When you reheat it, add a splash of milk or broth to bring back that creamy texture.

What if I don’t have chicken broth?

Vegetable broth works great. Or just use water with a bouillon cube. Add a bit of extra butter for flavor.

How do I prevent the rice from sticking to the bottom?

Keep the heat on low once it starts simmering. And don’t stir it while it cooks. A heavy-bottomed saucepan helps too. It distributes heat more evenly.

Can I double this recipe?

Absolutely. Use a bigger saucepan and double everything. The cooking time should stay about the same. Just check for tenderness at 20 minutes.

Final Thoughts

Here’s what I love about this recipe.

Simple ingredients can create something really special. You don’t need a long list of fancy stuff. You don’t need advanced cooking skills.

You just need butter, garlic, rice, and cheese.

This creamy, cheesy side dish works with anything. Serve it next to chicken. Pair it with steak. Eat it as comfort food on a random Tuesday night.

It delivers every single time.

Try it tonight. I’m betting it becomes a regular in your dinner rotation.