Creamy Parmesan Rice has so much flavor from freshly grated Parmesan cheese and garlic plus a touch of lemon juice.
The rice gets cooked in a mixture of chicken broth and milk instead of water. The chicken broth flavors the rice and the milk helps make it creamy.
MY LATEST VIDEOSPlain rice can be kind of boring and it is not one of the more popular side dishes at my house. But Creamy Parmesan Rice is a whole different story.
The creaminess factor together with tons of flavor from Parmesan cheese and garlic elevates this rice dish to a crave-worthy side.
It takes a little more time to make than one of those flavored rice packets from the store. But the flavor is much, much better.
I buy a piece of Parmesan cheese and grate it with a Microplane Grater. I love how finely it grates things, plus it is super sharp making it easy to quickly grate a lot of cheese.
Creamy Parmesan Rice makes the perfect side for any Spring meal.
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Watch the short video below to see how to make Parmesan Rice.
Creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus a touch of lemon juice.
- 4 tablespoons butter
- 1/2 medium sweet onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups uncooked long-grain rice
- 1 (14.5-ounce) can chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon lemon juice
- Melt butter in a medium pot. Add onion and cook until softened.
- Add garlic and rice. Stir with a wooden spoon and cook 1 minute.
- Add chicken broth and milk. Bring to a simmer. Cover pot and reduce heat to low. Cook 20 minutes.
- Remove from heat and stir in Parmesan cheese and lemon juice.
More Favorite Sides
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Made this for dinner last night alongside meatloaf and sauteed spinach. It was delicious – so creamy and flavorful. I adjusted the ingredients based on what I had on hand – Basmati instead of long-grain; yellow onion instead of sweet onion; part chicken stock/part water. I look forward to serving this rice dish with many variations such as adding thinly sliced mushrooms or fresh peas & carrots or shredded (roasted or sauteed) Brussels sprouts. I also like the idea of a rice bowl as suggested by another reviewer. Thank you for sharing this recipe that is not only quick & easy for a weeknight dinner but also quite tasty.
Made this last night as a side for baked chicken. It was delicious. We used instant rice as that was all that we had on hand. Still turned out great. I’ll definitely make this again & use the long grain next time!
Delich. I made mine lactose free with half and half
SO good. I’ve made it twice and have plans to repeat this recipe again and again.
When do you add the salt? I’m I missing something? Lol
Hello, Can this parmesan rice recipe be made a day ahead….thank you! Terri
Made it last night and the whole family loved it. It was like a party in my mouth!
Looks delicious! Think I will try this with quinoa since I don’t do rice!
Let us know hoe it works with quinoa Reggie!
Christin, this loiks like an awesome rice side dish. Do you think it would work with a non-dairy (i.e. almond, cashew or soy) milk? Cpuld it be made in a rice cooker? Thanks!!
Hi Catherine. I haven’t tried making it with a non-dairy milk so I’m really not sure how it would turn out. Haven’t tried it in a rice cooker either.
Could be done with coconut milk.
This was sooo yummy! Thanks!
Made this with brown rice and it’s a huge hit! The entire family, including very picky toddlers, love this dish! We also added baked chicken for a rice bowl. Will make again! I did remove the lid after 20 minutes and let some of the liquid evaporate-I think the brown rice didn’t absorb as much as white and it was a medium grain.
Can this be made in a rice cooker?
This was pretty easy to make and everyone enjoyed it, we will definitely make it again.
I made this tonight and both my husband and I loved it. Would make this over and over.
Went looking for a new rice dish and found this gem. So delish. Thank you so much for sharing.
So glad you enjoyed it Sam!
This was delicious, home run here!
Made this for dinner last night, to go with baked cod and steamed broccoli, and it was delicious! It tastes like a packaged rice side, but better, and with whole food ingredients which I really like. Thanks for the recipe!
So glad you enjoyed it Mary!
You can never go wrong with rice and you can never go wrong with cheese. By my calculations, I believe that makes this recipe totally, totally right. I love this!!! Can’t wait to try it out!
Looks deliciously amazing! 🙂
I think I could eat rice every day. I’m always looking for new ways to make it. And this sounds great. Holy cow, all that cheese! I love it!
Rice is something I grew up on and I can never get enough. I could eat the entire bowl of this — I love the addition of parmesan, lemon, and garlic!
This rice looks fluffy and fabulous, Christin! Love that you used chicken broth and milk instead of water! And as far as parmesan, the more the better! Love this! Cheers, friend!
i have no use for rice…unless cheese is involved! great side for so many things!
Parmesan rice is a favorite of mine! I love making it with shrimp or chicken, makes such a delicious dinner. Your version looks fantastic, Christin!