This Creamy Parmesan Rice Recipe (Quick and Easy Side) is a simple and flavorful rice dish with butter and plenty of freshly grated parmigiano cheese to make a bowl of creamy parmesan rice you will crave weekly!
Creamy Parmesan Rice Recipe
Give your boring side of rice a makeover and make this creamy parmesan rice your most popular side dish. Creamy Parmesan Rice is a big hug in a bowl. And if you love rice, you might also want to try this Rice Salad Recipe!
In Italy, this dish is more than a perfect side dish. As children, my mamma and nonna made this to cure any tummy ache or cold- similar to Italian Pastina Soup Recipe. Now, I make it for my children! It's one of those nostalgic Italian recipes dear to my heart!
WHY THIS RECIPE WORKS
The rice is cooked in homemade chicken broth (you can also use store-bought, stock, or vegetable broth). Cooking the rice in brother rather than water adds a nutritious and delicious flavor. We add a dap of butter and stir in plenty of fresh parmigiano cheese and a squeeze of fresh lemon juice- if desired.
It is the best way to liven up plain rice. The whole family will love this recipe; it is quick and easy for those busy weeknights.
There are only a handful of ingredients in this Creamy Parmesan Rice Recipe (Quick and Easy Side).
- Olive oil
- Long-grain rice
- Chicken broth
- Grated parmigiano cheese
- Lemon juice (optional)
- Black pepper for seasoning
See the recipe card for quantities.
Type of Rice for Creamy Parmesan Rice
You can use different types of rice for this creamy parmesan rice recipe. It is based on your preference, what is available at your local grocery store, and what else you are serving with it. The most common types are jasmine rice and basmati rice.
Generally, white long-grain rice requires a 1:2 ratio of rice to water or liquid. (1 cup of rice needs 2 cups of water or liquid such as broth to cook).
- Instant rice or minute rice- you won't have the cooking liquid to flavor, but you can stir in flavorings as directed.
- Brown rice- You will need to adjust the liquid. Brown rice typically requires more water (about a 1:2.5 ratio) and a longer cook time, resulting in fluffy rice.
In the United States, many call parmigiano parmesan, but it is NOT the same. Read all about it in this article, TOP 5 Reasons Why You Should Grate Your Own Cheese. In this recipe, I recommend using real parmigiano reggiano.
I buy a piece of Parmesan cheese and grate it with a Microplane Grater. I love how finely it grates cheese and zests citrus. It is easy to grate a lot of cheese quickly and add that extra touch of fresh cheese to all your pasta dishes.
How to Make Creamy Parmesan Rice Recipe (Step-by-Step Photos)
Making creamy parmesan rice is simple and easy!
Rinse uncooked rice in a colander until the water comes out clear. Grate your parmigiano cheese and set aside.
Add half of the butter (2 tablespoons) and olive oil to a medium saucepan over medium heat. Melt butter and add rice and toast until just lightly browned, 1-2 minutes.
Add broth to the pot with rice. Bring mixture to a boil, then reduce heat and simmer.
Covered with a tight-fitting lid for about 15 minutes, occasionally stirring until rice is tender and most of the liquid is absorbed.
Stir in the remaining 2 tablespoon butter and lemon juice if using.
Fluff rice with a fork, and fold in the parmigiano cheese—season with salt and pepper to taste. Enjoy warm.
I love this easy rice recipe because it reminds me of my childhood. The next time you make it try these variations.
- Garlic Butter Rice- Add a clove of fresh garlic to the rice while cooking and remove when ready to serve. You can also add a dash of garlic powder.
- Extra Creamy- use half milk and half broth for a super creamy rice dish (2 cups milk and 2 cups water or broth).
- Fresh parsley- add a sprinkle of fresh chopped parsley to add color and flavor.
- Red pepper flakes- add a little heat with a few red pepper flakes.
Enjoy this easy side dish recipe by making it your own with any of these delicious twists.
Store the cooled cooked rice in a shallow airtight container, cover it tightly and refrigerate it. Rice can be refrigerated for 3 to 5 days or frozen for up to six months. Cooked rice that has been properly cooled, refrigerated, or frozen may be reheated.
- Rinse rice before using rice in any recipe. This will prevent gluey and "wet rice".
- To get the most flavor out of your rice, start by toasting the rice in the pan before adding the broth or liquid.
- Grate your cheese with a cheese grater or a Microplane, and use real Parmigiano cheese from the block for the creamiest result—the FINER, the grate, the creamier the rice dish.
- Do NOT use imitation parmigiano cheeses, or your sauce will be clumpy.
To prevent rice from sticking to the bottom of the pot, it's important to use the correct amount of water and cook the rice at the right temperature. You can also try rinsing the rice before cooking and stirring it occasionally while it cooks. Using a non-stick pot or adding a bit of oil to the pot can also help prevent sticking.
Rice can stick to the bottom of the pot due to a combination of factors, including the type of rice being cooked, the amount of water used, and the cooking temperature.
One reason rice can stick to the bottom of the pot is that there is not enough water to fully cook the rice. When there is not enough water, the rice can stick to the bottom of the pot as it cooks and absorbs the remaining liquid.
Another reason rice can stick to the bottom of the pot is that the heat is too high. When the heat is too high, the rice can cook too quickly and the bottom can burn, causing it to stick to the pot.
Additionally, the type of rice being used can also affect how much it sticks to the bottom of the pot. Some types of rice, such as sticky rice or short-grain rice, are naturally more prone to sticking together than others.
If you love Italian rice recipe try:
What to Serve with Creamy Parmesan Rice Recipe
These are my favorite main dishes to serve with Creamy Parmesan Rice Recipe. Also, check out What to Serve with Risotto (35 best side dishes).
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.Print
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cups uncooked long-grain rice
- 4 cups chicken broth
- ½ teaspoon salt
- 1 cup cup finely grated parmigiano cheese
- 1 tablespoon lemon juice (optional)
- Freshly ground black pepper for garnish
- Rinse uncooked rice in a colander until the water comes out clear. Grate your parmigiano cheese and set aside.
- Add half of the butter (2 tablespoons) and olive oil to a medium saucepan over medium heat. Melt butter and add rice and toast until just lightly browned, 1-2 minutes.
- Add broth and salt to the pot with rice. Bring mixture to a boil, then reduce heat and simmer, covered with a tight-fitting lid for about 15 minutes, occasionally stirring until rice is tender and most of the liquid is absorbed.
- Stir in the remaining 2 tablespoon butter and lemon juice if using. Fluff rice with a fork, and fold in the parmigiano cheese—season with extra parmigiano and pepper to taste. Enjoy warm.
Rinse uncooked rice before using rice in any recipe. This will prevent gluey and "wet rice".
To get the most flavor out of your rice, start by toasting the rice in the pan before adding the broth or liquid.
Do NOT use imitation parmigiano cheeses, or your sauce will be clumpy.
- Prep Time: 5 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: rice, creamy rice, parmesan rice, parmigiano cheese, butter, side dish