Description
This creamy Parmesan garlic butter rice is a comforting and flavorful side dish made with jasmine or basmati rice cooked in a rich garlic butter sauce, chicken or vegetable broth, and finished with cream and Parmesan cheese for a luscious texture. Perfectly tender and flavorful, it makes an ideal accompaniment to a variety of mains.
Ingredients
Scale
Main Ingredients
- 1 cup jasmine or basmati rice
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups chicken broth or vegetable broth
- 1/2 cup heavy cream or half-and-half
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the garlic butter: Melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, allowing the garlic flavor to infuse the butter.
- Toast the rice: Stir in the uncooked jasmine or basmati rice and toast it for 2 to 3 minutes, stirring constantly to coat the rice grains with the butter and garlic, which enhances the nutty flavor.
- Cook the rice: Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 to 18 minutes until the liquid is fully absorbed and the rice is tender and fluffy.
- Add the cream and cheese: Remove the saucepan from heat. Stir in the heavy cream or half-and-half along with the grated Parmesan cheese until the mixture is fully combined, creamy, and smooth.
- Season and garnish: Season the rice with salt and black pepper to taste. If desired, garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve the creamy Parmesan garlic butter rice warm as a delicious side dish.
Notes
- Use jasmine rice for a fragrant, slightly sticky texture or basmati for a fluffier, dryer grain.
- Adjust the salt according to your broth’s saltiness to avoid over-seasoning.
- Heavy cream will give a richer, creamier texture than half-and-half, but both work well.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or cream to restore creaminess.
- Adding fresh parsley is optional but adds a nice visual and flavor lift.
