Description
This luscious, garlicky rice side dish features tender long-grain rice simmered in a rich butter-and-cream sauce, then finished with Parmesan and fresh herbs. It’s the perfect accompaniment to grilled meats, roasted vegetables, or weeknight skillet meals—and comes together in about 25 minutes!
Ingredients
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1 cup long-grain white rice (e.g., jasmine or basmati), rinsed
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2 tbsp unsalted butter, divided
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4 garlic cloves, minced
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1 small shallot or ¼ cup yellow onion, finely diced
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1¼ cups low-sodium chicken broth (or vegetable broth)
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½ cup heavy cream (or half-and-half)
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⅓ cup freshly grated Parmesan cheese
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Salt & freshly ground black pepper, to taste
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2 tbsp chopped fresh parsley or chives, for garnish
Instructions
1️⃣ Sauté aromatics:
In a medium saucepan over medium heat, melt 1 tbsp butter. Add the shallot (or onion) and sauté 2–3 minutes until translucent. Stir in the minced garlic and cook 30 seconds, until fragrant—don’t let it brown.
2️⃣ Toast the rice:
Add the rinsed rice to the pan. Stir to coat each grain in the butter-and-garlic mixture, and cook 1–2 minutes, until the edges of the rice turn slightly translucent.
3️⃣ Simmer:
Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer 15 minutes—avoid lifting the lid.
4️⃣ Finish with cream & cheese:
Remove the lid and stir in the heavy cream and remaining 1 tbsp butter. Sprinkle in the grated Parmesan; stir until the cheese melts and the rice becomes creamy. If it seems too thick, add a splash more broth or cream.
5️⃣ Season & rest:
Taste and season with salt and pepper as needed. Cover and let the rice rest off heat for 3–5 minutes to absorb any excess liquid.
6️⃣ Garnish & serve:
Fluff the rice gently with a fork. Transfer to a serving bowl and sprinkle with chopped parsley or chives.
Notes
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Rice Variations: Substitute basmati, jasmine, or even short-grain rice; adjust liquid slightly if needed.
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Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream and omit Parmesan.
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Add-Ins: Stir in cooked peas, sautéed mushrooms, or crispy bacon bits at the end for extra flavor and texture.
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Herb Twist: Swap parsley for fresh thyme or tarragon for a different herbal note.
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Make-Ahead: Cook rice through step 3, cool, and refrigerate up to 1 day. Reheat with cream and butter just before serving.
- Prep Time: 5 min
- Cook Time: 20 min