Garlic Parmesan Rice
This quick and easy Garlic Parmesan Rice is a flavorful side dish recipe that pairs perfectly with anything
This quick and easy Garlic Parmesan Rice is a flavorful side dish recipe that pairs perfectly with anything
- Carbohydrate 233.980650009832 g
- Cholesterol 157.012500086629 mg
- Fat 63.6737250323374 g
- Fiber 16.0559996700287 g
- Protein 34.2051750128654 g
- Saturated Fat 36.8407200192405 g
- Serving Size 1 1 recipe (1418g)
- Sodium 1308.45307339558 mg
- Sugar 217.924650339803 g
- Trans Fat 5.40835500246842 g
- Calories 1588 calories
Step-by-step
- Add 2 tbsp butter and olive oil to a pan over medium heat.
- Add rice, garlic salt and parsley and toast rice until just lightly browned.
- Add in water and 1/2 cup milk.
- Bring mixture to a boil, then reduce heat and simmer, covered for about 15 minutes, stirring occasionally until rice is tender and most of the liquid is absorbed.
- Stir in the remaining 2 tbsp butter, 1/2 cup milk and parmesan cheese.
- Season with salt and pepper to taste.
- Enjoy warm.
Grains of jasmine rice coated in rendered butter and aged parmesan yield a dish that balances starchy sweetness with deep savory notes. Toasting the grains in fat before introducing any liquid alters the starch structure, preventing the individual grains from breaking down into a gummy paste as they simmer. Rinsing the raw rice beforehand removes excess surface starch, ensuring the grains remain distinct rather than clumping together during the fifteen-minute simmer. When scaling this preparation up or down, maintain the ratio of liquid to grain strictly, though broader pans require slightly more monitoring as evaporation accelerates across a wider surface area. Leftover grains demand careful handling because dairy-heavy starches dry out rapidly in cold storage. Stored in an airtight container below four degrees Celsius, the cooked grains remain viable for up to three days. Reviving those chilled grains requires more than direct heat; introducing a tablespoon of water and trapping the steam under a tight-fitting lid prevents the parmesan from scorching against the pan base. Stirring continuously over medium-low heat allows the re-melted fats to reemulsify with the starches, restoring the velvety texture achieved during the initial cook. Adding a splash of fresh dairy at the end of the reheating process revives the aromatic compounds lost during refrigeration.
