Creamy Parmesan Rice

You know those boxes of flavored rice you get at the grocery store? Sometimes I get them because they’re so easy but I've often thought… you know? you could make that.

So I did!

My favorite is the garlic parmesan flavored one. I wanted to recreate it using real ingredients instead of the powdered crap and preservatives.

I mean, how hard could it be? Rice – check, milk – check, garlic – check, parmesan – check. I threw everything together and hoped for the best. And it was! It was the best!

Creamy Parmesan Rice
4 tablespoons butter
2-3 cloves garlic, minced (about 1 tablespoon)
1 cup uncooked white rice
1 cup water
1 cup milk*
1/2 teaspoon salt
1/3 cup parmesan cheese
1/2 teaspoon parsley (optional)
Splash of milk, if desired

Sauté garlic in butter in a medium-sized saucepan over medium heat until fragrant (about 3-4 minutes). Add rice and stir to coat in butter. Add water, milk and salt then bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until rice is tender, stirring occasionally. Don’t mess around with your rice too much – just stir occasionally to make sure it’s not sticking to the bottom.

Stir in parmesan cheese and parsley. If you would like yours to be creamier, add a splash of milk. Taste for salt and add more if necessary. Cover, turn off heat and let rest for 5 minutes. Enjoy!

*If you use 2% fat or lower milk, use recipe as stated. If you use whole milk add 2 tablespoons water.

This recipe was featured at the Weekend Potluck!

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