Parmesan Garlic Butter Rice (Print Version)
# Ingredients:
→ For the Rice
01 -
6 tablespoons unsalted butter, divided
02 -
¼ cup yellow onion, diced (about ¼ of an onion)
03 -
1 tablespoon garlic, minced
04 -
1½ cups long-grain white rice, uncooked
05 -
3 cups chicken stock
06 -
½ teaspoon kosher salt (or ¼ teaspoon table salt)
07 -
¼ teaspoon freshly cracked black pepper
08 -
½ cup parmesan cheese, freshly grated
→ For Garnish
09 -
Fresh parsley, chopped
10 -
Extra parmesan cheese, grated (optional)
# Instructions:
01 -
Start by melting 3 tablespoons of butter in a medium pot over medium-low heat. Once the butter is all melted and starting to bubble slightly, toss in your diced onion. Let it cook for about 5-6 minutes, stirring occasionally, until the onions become soft and translucent. You're not looking for brown edges here, just tender, fragrant onions.
02 -
Once your onions are tender, add the minced garlic to the pot and cook for just about a minute until it becomes fragrant. Keep a close eye on it and stir frequently - garlic can go from perfectly cooked to burnt and bitter very quickly! The aroma will tell you when it's ready - it should smell incredible but not toasty.
03 -
Add your uncooked rice to the pot and stir everything together, making sure all the rice grains get coated in that flavorful butter mixture. This step is important - toasting the rice in the butter adds depth of flavor and helps keep the grains separate as they cook.
04 -
Pour in the chicken stock, salt, and pepper. Give everything a good stir to combine. Bring the mixture to a boil over medium-high heat - you should see bubbles actively breaking the surface.
05 -
Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. This is important for trapping the steam that will cook the rice. Let it simmer gently for 15-20 minutes, or until the rice is tender and has absorbed all the liquid. Resist the urge to peek too often - every time you lift the lid, you let steam escape!
06 -
Remove the pot from the heat. Take a fork and gently fluff the rice, separating the grains without mashing them. This helps the rice stay light and fluffy rather than clumping together.
07 -
Now for the finishing touches that take this from good to amazing - stir in the remaining 3 tablespoons of butter and the grated parmesan cheese while the rice is still hot. The residual heat will melt everything into a creamy, cheesy delight. Give it a taste and adjust seasonings if needed.
08 -
Transfer your rice to a serving dish and sprinkle with freshly chopped parsley for a pop of color and fresh flavor. If you're a cheese lover, feel free to add a little extra grated parmesan on top. Serve it hot alongside your favorite main dish.
# Notes:
01 -
This Parmesan Garlic Butter Rice elevates a simple side dish into something truly special with minimal extra effort.
02 -
For the best flavor, use freshly grated parmesan cheese rather than the pre-grated variety.
03 -
You can substitute vegetable broth for the chicken stock to make this dish vegetarian.