Parmesan Rice

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Creamy Parmesan Rice has so much flavor from freshly grated Parmesan cheese and garlic plus a touch of lemon juice.

Creamy Parmesan Rice with lots of cheese and garlic flavor.


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.

Plain 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.

Creamy Parmesan Rice with lots of cheese and garlic flavor.


The creaminess factor together with tons of flavor from Parmesan cheese and garlic elevates this rice dish to a crave-worthy side.

Creamy Parmesan Rice with lots of cheese and garlic flavor.


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 with lots of cheese and garlic flavor.


Creamy Parmesan Rice makes the perfect side for any Spring meal and it goes great with Chicken Drumsticks.

Creamy Parmesan Rice with lots of cheese and garlic flavor.

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Watch the short video below to see how to make Parmesan Rice.

Creamy Parmesan Rice with lots of cheese and garlic flavor.

Parmesan Rice

Course: Side Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 249kcal
Author: Christin Mahrlig
Creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus a touch of lemon juice.
Print Recipe


  • 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.


Calories: 249kcal

More Favorite Sides

Buttered Noodles cooked in butter and chicken broth for extra flavor.

Buttered Noodles

Cheesy Bacon Ranch Potatoes

Cheesy Bacon Ranch Potatoes

Disclosure: This post contains affiliate links.

47 thoughts on “Parmesan Rice

  1. Flavor is okay but it turned into mush. It’s not even rice shaped. It’s just rice mush. Probably won’t make again.

  2. This is one of my family’s favorite rice dishes. There is not one complaint when I make this as a side (I have 3 kids under 5, so that is saying something!) I still melt the butter, but omit the onions and the garlic because the little ones obsess about picking them out. I sprinkle some onion and garlic powder in there, and it’s still so good!

  3. Really easy since I had everything on hand. Great flavor! Served with Hellmann’s parmesan mayonnaise chicken!

  4. What I need to adjust the liquids if using instant rice? The instant rice box says it needs one cup of rice to each cup of liquid… But using this I end up with more than three cups of liquid for only one and a half cups of rice. Is that going to turn out?

  5. This was amazing. Made as directed, perhaps skimped on the butter, but the perfect end result. Instantly shared recipe with others. Fo sho new staple in the kitchen. NOTE: as a low carb advocate, this is my GO TO binge day comfy food #southernlife.

  6. 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.

  7. 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!

      1. I made a similar recipe I used 2 cups rice and 2 cups broth. Simmered 7 minutes. It came out perfect. So fluffy.

  8. 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!!

  9. 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.

  10. 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!

  11. 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!

  12. 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!

  13. 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!

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