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Indulge in the rich and creamy flavors of Garlic Butter Parmesan Rice, bursting with flavor and cooked all in one pot! The garlic and cheese mix is simply delicious. It’s kid-friendly and makes a great side dish for chicken, steak, or seafood.
This garlic rice is our hands-down-favorite rice recipe. My kids love it because it’s creamy and cheesy, and I love it because it cooks up in one pot, and it’s not another pan of mac & cheese.
Why You’ll Love This Easy Rice Recipe
- Flavorful: The combination of garlic and Parmesan creates a hard-to-resist richness.
- One-Pot Wonder: Easy cleanup with everything cooked in a single pot.
- Versatile Side Dish: Parmesan rice pairs wonderfully with chicken, steak, or seafood.
- Customizable: Easy to adapt with various broths and optional spinach.
Recipe Ingredients
- Butter: Adds creaminess and richness.
- Garlic: Fresh is best, but you can also use garlic powder.
- Long Grain Rice: I like to use Basmati rice or plain white long-grain rice.
- Milk: Contributes to the creaminess and it can be replaced with a dairy-free alternative.
- Water or Broth: Use chicken or vegetable broth for extra flavor.
- Salt & Pepper: For seasoning the rice.
- Parmesan Cheese: Adds a nutty, cheesy depth.
- Baby Spinach (Optional): For a touch of color and nutrition.
- Fresh Parsley: Used for garnish and freshness.
How to Make Garlic Butter Parmesan Rice
- Melt: Set a Dutch oven or a medium-sized saucepan over medium heat and melt the butter. Stir in the garlic and cook it for a couple of minutes.
- Add: Add rice and stir it around to evenly coat it with the butter. Stir in the milk, water, salt, and pepper. Bring the mixture to a boil.
- Cook: Cover and reduce the heat to low. Cook for 20 minutes, stirring occasionally.
- Finish: Remove the lid and stir in the cheese, spinach, and parsley. Remove the pot from the heat. Cover it and let it stand for 3 minutes before serving.
Recipe Tips
If you’re looking for a next-level side dish that everyone will love, you’ve found it. Follow these tips to make sure it’s the best:
- You can opt to use water or broth. Chicken broth or vegetable broth both work well. I’d recommend using low-sodium versions or adjusting the amount of salt you add if you do use broth instead of water.
- Don’t skip the milk! The milk is what gives this dish the creamy, risotto-like texture.
- This recipe calls for long-grain rice. Short-grain rice will be too dense and won’t get as tender. I prefer Basmati rice, but Jasmine rice also works really well.
Serving Suggestions
I like to use this garlic butter rice dish in place of any plain rice side to a juicy blue steak, roast chicken, or broiled salmon. If you don’t include the spinach, you may want to serve sauteed green beans or snap peas with the rest of your dishes. A spicy chicken soup beforehand would be fabulous.
How to Store Leftover Garlic Rice
Cool the leftovers to room temperature, place them in an airtight container, and refrigerate for 2 days. To maintain creaminess, reheat on the stove or in the microwave with a splash of milk or broth.
Delicious Rice Dishes
Garlic Butter Parmesan Rice
Ingredients
- 4 tablespoons butter
- 5 cloves garlic,, minced
- 1 cup uncooked long grain rice
- 1 cup milk
- 1 cup water,, you can also use chicken broth or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup finely grated Parmesan cheese
- 4 cups fresh baby spinach,, optional
- 2 tablespoons chopped fresh parsley,, divided
Instructions
- Set a Dutch oven or a medium-sized saucepan over medium heat and melt the butter. Stir in the garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.
- Add rice and stir around to evenly coat with the melted butter. Stir in the milk, water, salt, and pepper, and bring the mixture to a boil.
- Cover with a lid and reduce the heat to low; cook for 20 minutes, stirring occasionally.
- Remove the lid and stir in the Parmesan cheese, baby spinach, and 1 tablespoon parsley. Remove from heat; cover and let stand for 3 minutes.
- Garnish with remaining parsley and serve.
Equipment
Notes
- Avoid Burning the Garlic: Stir the garlic to keep the flavor fresh and to prevent bitterness.
- Stir the Rice: Prevents the rice from sticking and ensures even cooking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I made this for my family last night and everyone loved it! It worked great with chicken. 🙂 Can the leftovers be saved in the fridge and how long would you recommend it would stay good?
Happy you enjoyed it! Thank you 🙂
You can store the leftovers in an airtight container and keep in the refrigerator for about 2 to 3 days.
This looks amazing! Could you use a combination of chicken broth and water? Like half a cup of each?
Hi!
Yes, that will also work.
We this and it was amazing! We will have to double it next time it was so good. If we do double it, will it effect the cooking time of the rice?
Hi!
SO happy you enjoyed it! It’s my favorite rice dish. ☺️
The time will increase simply because you are using a larger mass of food to be heated. However, it should not take a huge increase in time, average is probably around 25% longer.
This looks supper good, will brown rice work?
I haven’t tested this recipe with brown rice, but I can tell you that brown rice needs to cook longer than white rice.
Very good. I used brown rice, but it was still a bit crunchy after 55 minutes and an extra 1 1/2 cups of fluids, incl. a splash of cream. I used Better Than Bouillon Chicken, and omitted salt. Omitted parsley and spinach (out). I sauteed the garlic for only 3 min. on med low heat and it was brown and crispy. Next time will cook on lowest setting, possibly for less time. Overall, it was very good and a nice change. Thanks for the recipe!
I’m very glad you enjoyed it! Thank you for chiming in! 🙂
Made this for the first time tonight, but because I’m a pot head (Instant Pot, that is 🤣), I had to make some tweaks. I didn’t add all the milk before pressure cooking and cooked it for 3/12. Added in the remaining milk, the parmesan and freeze dried parsley. So good!
😀 I’m very glad you enjoyed it! Thank YOU! 🙂
Served w Pistachio crusted Mahi Mahi was excellent, didn’t change a thing! Family loved it, caught husband scrapping pot for leftovers!
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
This was amazing, one the best rice dishes I have ever had! Can it be made in a rice cooker in the future?
Hi!
So glad you liked it! I have not tested this recipe in a rice cooker, so I can’t say.
This rice is so good. I made it exactly as directed using chicken broth. I did the spinach sautéed on the side & served with salmon. My toddler loved it too.
Can you use almond milk instead of regular milk?
Yes, you can. I would just make sure it’s unsweetened.
We really enjoyed this rice as a side with our salmon. Even our picky granddaughter ate it.
That’s fantastic! I’m so glad the rice was a hit, even with your picky granddaughter. Thank YOU! 🙂