Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Step 1: In a medium saucepan with a tight-fitting lid, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let the garlic brown or burn.
- Step 2: Stir in the uncooked rice and sauté for 1-2 minutes until the edges of the grains become slightly translucent.
- Step 3: Pour in the chicken broth, kosher salt, and black pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 minutes without lifting the lid.
- Step 4: Remove the saucepan from the heat and let it stand, still covered, for 10 minutes to allow the rice to finish steaming and absorb any remaining liquid.
- Step 5: Uncover the rice and fluff it gently with a fork. Immediately stir in the grated Parmesan cheese and chopped fresh parsley until the cheese is melted and fully incorporated. Taste and adjust seasoning if necessary before serving hot.
Notes
- To safely store leftovers, cool the rice completely within one hour, then transfer it to an airtight container and refrigerate for up to 3 days.
- When reheating individual portions, add a tablespoon of chicken broth or water before microwaving in 30-second bursts to restore moisture and prevent the rice from drying out.
- This flavorful rice makes a perfect side dish for pan-seared chicken or grilled steak, or try topping it with roasted asparagus for a satisfying vegetarian option.
- For the best results, use only freshly grated Parmesan cheese, as pre-shredded varieties often contain anti-caking agents that prevent them from melting smoothly into the finished rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American