Creamy Parmesan Rice Recipe
Updated Mar 06, 2025, Published Mar 29, 2023
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This creamy Parmesan rice recipe is a simple and flavorful Italian rice dish made with butter and plenty of freshly grated parmigiano cheese. This bowl of creamy Parmesan rice is an easy, 30-minute side dish that you will crave weekly!
This rice tastes amazing when served as a side with dishes like Italian Octopus Salad or Baked Chicken Breast!
Why You’ll Love This Recipe
Why have plain rice when you can have this mouthwatering creamy Parmesan rice? The whole family will love this recipe! Plus, it’s ready to eat in 30 minutes, which makes it perfect for busy weeknights.
Creamy Parmesan rice might become your most popular side dish since it feels like a big hug in a bowl! It holds so many special memories for me, and I hope your family enjoys this little taste of Italy as much as I have.
Made With AmorE,
Ingredients for Creamy Parmesan Rice
There are only a handful of ingredients in this creamy Parmesan rice. Grab these key ingredients, along with a few others, and you’ll be ready to make this easy, 30-minute Italian side dish!
- Long-Grain Rice: You can use different types of rice for this creamy parmesan rice recipe. Either jasmine or basmati rice will work well in this recipe. (If you’re a big fan of rice dishes, make sure to try my recipes for Creamy Mushroom Risotto Recipe, Saffron Risotto, and Garlic Butter Shrimp!)
- Homemade Chicken Broth: Cooking the rice in chicken broth gives the rice so much more flavor than cooking it in water! If you don’t have any homemade broth on hand, you can also use store-bought broth, chicken stock, or vegetable broth for a vegetarian version.
- Grated Parmigiano Cheese: Many Americans think parmigiano and Parmesan are the same, but they are not. I recommend using real parmigiano reggiano that you grate yourself with a microplane grater; it’s worth it to grate your own cheese for the best freshness and texture.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
I love this easy rice recipe because it reminds me of my childhood. The next time you make it, try these variations!
- Instant Rice or Minute Rice: You won’t have the cooking liquid to add flavor to the dish, but you can stir in flavorings as directed. Be sure to season to taste! (If you love rice, you might also want to try my Rice Salad Recipe and Italian Crispy Rice Salad!)
- Brown Rice: You will need to add more liquid; brown rice typically requires about a 1:2.5 ratio (5 cups of broth in this recipe) and a longer cook time (35-45 minutes) to ensure a fluffy result.
- Garlic Butter Rice: Add a clove of fresh garlic to the rice while cooking, then remove it 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).
- Herbs & Spices: Garnish the finished dish with a sprinkle of fresh chopped parsley to add color and flavor. To add a little heat, sprinkle in some red pepper flakes to taste.
How to Make Creamy Parmesan Rice
Follow these step-by-step photos for the best results. Find the full steps and ingredients in the recipe card below.
- Rinse uncooked rice in a colander until the water comes out clear. Grate the parmigiano cheese and set aside.
- Add the olive oil and half of the butter to a medium saucepan set over medium heat. Melt butter, then add the rice and toast until it’s lightly browned, about 1-2 minutes.
- Add the chicken broth to the rice and bring the mixture to a boil. Reduce the heat to low.
- Cover and simmer until the rice is tender and most of the liquid is absorbed, about 15 minutes. Stir occasionally as it cooks.
- Stir in the remaining 2 tablespoons of butter and the lemon juice (if using).
- Fluff rice with a fork, and fold in the parmigiano cheese. Season with salt and pepper to taste, then serve warm. Enjoy!
Recipe FAQs
Yes, Parmesan cheese is absolutely delicious when served with rice! Adding good quality parmigiano cheese that you freshly grate yourself to plain rice takes this simple dish to a whole other level. The cheese brings a slightly nutty flavor and creamy texture that makes rice totally irresistible!
Any long-grain white rice (like jasmine or basmati) works well in this recipe, as it cooks quickly and has a fluffy texture.
You can also substitute with instant or minute rice, but you’ll need to add extra seasonings to taste.
For a healthier brown rice version, increase the chicken broth to 5 cups and cook the rice longer (for about 35-45 minutes), or until most of the liquid is absorbed and the rice is fluffy.
To prevent rice from sticking to the bottom of the pot, it’s important to use the correct amount of water and to 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.
There was 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.
The heat was 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.
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.
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.
You can also use the leftovers to make these Sicilian Rice Balls (Arancini)!
Serving Suggestions
In Italy, this dish is more than a perfect side dish. When I was a child, my mamma and nonna made this to cure any tummy ache or cold–similar to Italian Pastina Soup Recipe or this Greek Lemon Chicken Soup. Now, I make it for my children. It’s one of those nostalgic Italian recipes dear to my heart!
Make this a whole meal by serving it with Baked Chicken Breast at 425°F, Chicken Thighs with Mustard Sauce, crispy baked cod with panko, or my favorite Grilled Shrimp Recipe. Or try different sides, like my 35 best side dishes for risotto!
My Pro Tips
Expert Tips
- Rinse the rice before cooking to prevent gluey, 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 the 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 dish will be.
- Do not use imitation parmigiano cheeses, or your sauce will be clumpy.
Other Italian Rice Dishes You’ll Love
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30-Minute Creamy Parmesan Rice
Ingredients
- 2 cups uncooked long-grain rice
- 1 cup finely grated parmigiano cheese, from a block
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 cups chicken broth
- ½ teaspoon salt
- 1 tablespoon lemon juice, optional
- freshly ground black pepper, for garnish
Instructions
- Rinse the uncooked rice in a colander until the water becomes clear. Grate the parmigiano cheese with a box grater or microplane and set aside.
- Add the olive oil and half of the butter (2 tablespoons) to a medium saucepan and set over medium heat to let the butter melt. Add the rice and toast until lightly browned, about 1-2 minutes. Stir frequently to prevent burning.
- Add the chicken broth and salt to the rice and bring to a boil. Reduce the heat and simmer covered, stirring occasionally, until rice is tender and most of the liquid is absorbed, about 15 minutes.
- Stir in the remaining 2 tablespoons of butter and the lemon juice (if using). Fluff the rice with a fork, then fold in the parmigiano cheese. Season to taste with extra parmigiano and black pepper. Enjoy warm!
Notes
- Rinse uncooked rice before using. This will prevent gluey, sticky rice.
- To get the most flavor, start by toasting the rice in the pan before adding the broth or liquid.
- Grate the 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this! Made it for dinner with your piccata salmon.
Easy rice dish that everyone loves!
That was delicious! I love that itโs cheesy! This will be my go to rice dish from now on!
Yay! Happy you loved this classic.
I can eat bowls of this simple and delicious butter and cheese rice. All the kids love it too.