creamy parmesan rice

Creamy Parmesan Rice Recipe

tablespoons butter

cups vegetable stock

whole milk, divided

teaspoon white pepper

cups long grain rice

tablespoon lemon zest

cup parmesan cheese, shredded

fresh parsley, chopped

Combine butter, vegetable broth, 1 1/4 cups of whole milk and white pepper in a pot with a tight-fitting lid. Bring the mixture up to a simmer, then add 1 1/2 cups long grain rice.

Return the pot to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes, until the liquid has absorbed and the grains are cooked through. At the end of cooking time, I test the rice to determine if it needs additional liquid or time to fully steam through. If needed, I'll add 1/4 cup additional milk, stir, cover and cook for an extra 2-3 minutes.

Once the rice mixture has finished cooking, remove from the heat, add lemon zest and parmesan, stirring to combine. Then add the final 1/2 cup of whole milk and 2 tablespoons of parsley. Taste and adjust seasoning. 

Serve with additional lemon zest and parsley for garnish. 

Had no idea you could cook rice in milk. Turned out great. I used chives because I didn't have parsley but everyone loved it. Will definitely make again.

So delicious! Thank you for your creativity and recipe.

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Creamy Parmesan Rice Recipe

The most viewed creamy parmesan rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine