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Parmesan Garlic Rice

This garlic parmesan rice is a quick and easy side dish bursting with flavor thanks to the fresh zesty garlic and parmesan cheese. Made in one skillet, this cheesy rice is ready in 20 minutes and pairs perfectly with fish, chicken, and steak!

Why I Always Make This Parmesan Rice Recipe

If you need a simple side dish that goes with literally any main course, this garlic parmesan garlic rice is the winner. We serve it with baked chicken breasts, juicy cast iron steak, flaky air fryer Mahi Mahi, you name it. The rice itself is so tender and it has a touch of creaminess to it as well, sort of like an easier version of risotto. Our kiddos beg us to make this creamy rice for them all the time – here’s why this recipe’s part of our weekly dinner menu:

  • Quick and Easy: This garlic rice recipe only requires 2 minutes of prep work, 20 minutes of occasional stirring, and then you’re all set. It couldn’t be simpler!
  • Perfect Texture and Flavor: Parmesan rice is so light and creamy, with melted nutty parmesan cheese and minced zesty garlic added for maximum flavor.
  • Budget Friendly: Made with simple ingredients that you probably already sitting in your fridge and pantry, this easy rice side dish won’t break the bank!
  • Goes with Everything: This is one of those side dishes that you will eventually memorize, from making it so often, as it pairs great with anything.

Looking for more classic, easy side dishes like this? Be sure to also check out our recipes for this creamy broccoli mac and cheese, our easy cilantro lime rice recipe and these ultra-creamy garlic mashed potatoes.

The ingredients for garlic parmesan rice recipe in order from top to bottom: whole milk, chicken broth, long grain rice, shredded parmesan cheese, onion powder, garlic powder, garlic, butter.

Key Ingredients

If you’re anything like me, there’s a pretty solid chance that you have what you need in your kitchen right now! Below you will find helpful notes for key ingredients used to make this creamy parmesan rice recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Minced Garlic: I really prefer using freshly minced garlic for the most pronounced flavor. In a pinch, garlic from a jar or garlic powder can be used, but it will not have the same pungent flavor. Also, to all my fellow garlic lovers out there, measure it your heart! 😉
  • Rice: Use white long grain rice and make sure to rinse and dry it before cooking.
  • Whole Milk: This adds a touch of creaminess to the rice. You could also use 1% or 2% milk if you like, or swap it for half and half or heavy cream for maximum creaminess.
  • Shredded Parmesan Cheese: I always use freshly grated parmesan cheese, the kind sold in the refrigerated section, not the kind in the green shaker can. It will provide the best flavor, but you can use the other kind of parmesan in a pinch.

What Type of Rice Works Best For This Recipe?

Long grain rice (instead of short or medium grain rice) works best for this dish because it comes out fluffy rather than sticky. Garlic rice is usually made with white long grain rice, jasmine rice, or basmati rice, but you can also use long grain brown rice if you like. Keep in mind, though, that brown rice requires more water to achieve the desired tender texture, and it also needs longer to cook.

How to Make this Garlic Parmesan Rice Recipe

This quick garlic parmesan rice recipe really couldn’t be any easier, just a few simple steps and it’s ready to serve! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

  • Cook the garlic: In a medium size skillet over medium heat, melt the butter and add the garlic. Cook the garlic until fragrant and just starting to turn soft brown in color.
  • Cook the rice: Add the rinsed and drained rice to the skillet and stir often so that the rice can toast on all sides, and so it does not burn. Watch closely, as the rice will burn if it sits too long without being stirred!
  • Add the chicken broth and seasoning: Pour the chicken broth into the rice, stir, and then add the onion powder and granulated garlic. Stir until blended.
  • Cook on low heat: Turn the heat to low, loosely cover the skillet, and stir every few minutes to keep the rice from sticking to the bottom of the pan. Cook the rice for 10 to 15 minutes, until tender.
  • Add the cheese and milk: Once the rice is cooked, remove it from the heat and add the butter, parmesan cheese and milk. Stir everything until it is well blended.
  • Season with salt and pepper: Also, top the rice with fresh parsley and more parmesan cheese. Serve immediately and enjoy!
Garlic parmesan rice is presented in a large serving bowl with a serving spoon on the side.

Cook’s Tips and Variations

  • Rinse your rice: Place the rice in a strainer or colander and rinse it thoroughly to wash away the starch that is on the outside of the grains. This will make the rice less sticky, and will help it separate and become fluffy once cooked.
  • Garnish with fresh parsley: I love adding fresh parsley to this dish. It brings a little color to the rice, but also because fresh parsley adds a light and herbaceous flavor that accents the earthy flavor from the minced garlic. Chives or green onions are also a great flavorful garnish!
  • Mix in veggies: You can also throw some fresh veggies into your rice if you like! Sweet peas and/or sautéed mushrooms are our go-to additions.
Cheesy and creamy garlic parmesan rice is being served from the skillet with a large wooden spoon.

What to Serve with Parmesan Garlic Rice

Parmesan garlic rice with fresh parsley on top.
4.9 from 14 votes
Print Pin Recipe
Yield: 6 servings

Garlic Parmesan Rice

This easy and cheesy Garlic Parmesan Rice can be served with practically any dinner – especially if it's chicken or steak! With just one pot, this easy side dish is ready in 20 minutes!
Prep Time2 minutes
Cook Time18 minutes
Total Time20 minutes

Ingredients

  • 4 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 1 cup long grain rice, rinsed and drained
  • 2 cups chicken broth, vegetable broth or water
  • ½ teaspoon onion powder
  • ½ teaspoon granulated garlic
  • 4 tablespoons whole milk
  • ½ cup shredded parmesan cheese, more for serving
  • Salt and pepper, to taste
  • Parsley, green onions or chives, optional garnish

Instructions 

  • In a medium size skillet over medium heat, melt 3 tablespoons of butter and add the garlic. Cook the garlic about 30 seconds until fragrant and just starting to turn soft brown in color.
  • Add the rinsed and drained rice to the skillet and stir over medium heat. Stir often, so the rice can toast on all sides, and does not burn for 3-4 minutes. Watch closely as the rice will burn if it sits too long without being stirred.
  • Pour the chicken broth into the rice, stir, and the onion powder and granulated garlic. Stir until blended.
  • Turn the heat to low, loosely cover the skillet, and stir every few minutes to keep the rice from sticking to the bottom of the pan. Cook rice for 10 to 15 minutes, or until rice is tender.
  • Once rice is cooked, remove from heat and add the remaining 1 tablespoon butter, parmesan cheese and milk. Stir until well blended.
  • Salt and pepper, to taste. Top with fresh parsley and more parmesan cheese. Serve immediately.

Notes

To Store: Keep the ingredients in separate airtight containers (i.e. the cooked rice and any extra parmesan cheese) and refrigerate for up to 5 days.
To Reheat: Simply use the microwave to reheat your rice. Add a little extra water to the rice before doing so to ensure that it regains its fluffy texture.
Rinse Your Rice! Place the rice in a strainer or colander and rinse it thoroughly to wash away the starch that is on the outside of the grains. This will make the rice less sticky, and will help it separate and become fluffy.
Whole Milk: This adds a touch of creaminess to the rice. You could also use 1% or 2% milk if you like. You can also use evaporated milk!
Shredded Parmesan Cheese: Freshly grated parmesan cheese (the kind sold in the refrigerated section, not the kind in the green shaker can) provides the best flavor but you can use store-bought shredded parmesan in a pinch.

Nutrition

Serving: 1 serving, Calories: 226kcal, Carbohydrates: 26g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 490mg, Potassium: 84mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 316IU, Vitamin C: 0.5mg, Calcium: 128mg, Iron: 0.4mg

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4 comments on “Parmesan Garlic Rice”

    1. Hi Renee, yes you can! However, brown rice requires more water than white rice. So you will need to increase the broth to 3 cups (possibly even 4 cups) depending on the type of brown rice you use. You could start with 3 cups, checking to see as it cooks if it needs more liquid. Hope this helps!

  1. Where do you use the 4th tbs of butter? It says 4 tbs divided and instructs you to use 3 tbs, but I don’t see where it tells you to use that 4th one?

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