This one skillet Garlic Parmesan Rice is a quick and easy side dish recipe that pairs perfectly with chicken, beef and seafood!
A couple weeks ago I shared a picture of my very basic dinner on my instagram stories. It was just some grilled chicken, steamed broccoli and this Garlic Parmesan Rice. I was blown away by how many of you guys requested this recipe!
If there’s one thing I can guarantee that my kids will eat without any complaint, it’s a warm side of rice. So you can bet that rice gets prepared on the regular in our house.
Garlic Parmesan Rice
This easy rice recipe can look like it’s pretty basic, but the flavors are incredible. The best part – it’s so easy to make!
Ingredients Needed For Rice Recipe
- Butter
- Olive Oil
- Jasmine Rice – my preferred type of rice, but you can also use any long grain white rice
- Garlic Salt
- Dried Parsley
- Water
- Milk
- Parmesan Cheese
Can I Use Brown Rice instead of White Rice?
The short answer is Yes. However, changing the type of rice for a recipe can be tricky, as different types of rice can require different cooking methods, liquid and time to cook.
One of the most common questions asked is if brown rice can be used in place of white rice.
- White long grain rice requires a 1:2 ratio of rice to water. (1 cup of rice needs 2 cups of water to cook).
- Brown rice typically requires more water (about 1:2.5 ratio) as well as a longer cook time to result in a fluffy rice.
The longer answer – you can swap in the brown rice for white rice, but increase the liquid a little and expect it to take a little longer to fully absorb all the liquid.
Tips for Making Garlic Parmesan Rice in a skillet:
- My favorite type of rice to use for skillet rice is Jasmine, which is a long grain white rice.
- For best texture rinse the rice with water prior to toasting in the skillet. This will reduce the amount of stickiness you get when it’s finished cooking.
- To get the most flavor out of your rice, start by toasting the rice in the skillet before adding any wet ingredients to the pan.
I like this rice so much because it’s a little creamy, super flavorful, and ultra simple to make. You can increase or decrease the amount of garlic flavor by adjusting that to taste.
More Easy Rice Recipes To Try
Here are a few more delicious and easy rice side dish recipes that are fan favorites here on I Wash You Dry.
- 5 Minute Cheesy Zucchini Rice
- Cilantro Lime Rice
- Easy Mexican Rice
- Vegetable Rice Pilaf
- Mushroom Wild Rice Pilaf
What To Serve Garlic Parmesan Rice With?
The flavors in this easy rice side dish are sophisticated but simple and pair perfectly with chicken, steak, pork, seafood… really just about anything!
You’re going to love this easy side of rice!
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Garlic Parmesan Rice
Ingredients
- 4 tbsp salted butter, divided
- 1 tbsp olive oil
- 1 cup Jasmine rice, rinsed and drained
- 1 tsp garlic salt
- 1 tsp dried parsley
- 1 3/4 cups water
- 1 cup milk, divided
- 1/2 cup parmesan cheese
- salt and pepper
Instructions
- 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.
Nutrition
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Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
I can’t wait to try this one. How would you do it in the instant pot?
Hi Trina, I haven’t tried this recipe in the Instant Pot yet, so I can’t give you any help on that yet.
Delicious. Used “real” parmesan vice the canned and it makes a HUGE difference! Also minced garlic vice the salt.
I’m so glad you enjoyed the recipe Marilyn!
If I double the recipe…. do you cut back on any liquid???
No, you’ll need to double everything for this recipe. Enjoy!
I have a question? After adding the last 1/2 cup of milk, do you continue to cook the rice addition minutes? I wanna try this tonight! Thanks!
You can simmer it over low heat for another minute or two till the milk and cheese are incorporated into the rice. Hope that helps!
I just made this and your last minute chicken. I cant describe how great it tastes. I doubled the recipe and made exactly as you wrote…except for adding a tiny bit more cheese. Thank you for both recipes!
Woohoo! So glad you enjoyed both recipes!
Delicious!! This was a hit! I used a little more cheese than the recipe calls for, but otherwise stuck to the instructions and it turned out so good.
Is the cup of rice cooked or no? Makes a difference. Thanks in advance!
Hi Lori, you’ll use uncooked rice for this recipe. Enjoy!
I made this with a couple substitutions. It sounded good. I had So Delicious unsweetened coconut milk, Romano Pecorino cheese, garlic powder and I substituted these for the listed ingredients in the same proportions. It was delicious. I’ll get the listed ingredients and try again. Thank you!
I’m so glad you enjoyed the recipe and were able to make it work with the ingredients you had on hand!
I want to try this! Have you ever transferred the browned rice to a rice cooker for the rest of the cook? My range runs hot and routinely burns rice–there’s no setting for a low simmer. So I use a rice cooker instead.
Did anyone try putting it in a rice cooker?
If you don’t have garlic salt what is a good substitute? garlic powder?
Yes, you could use garlic powder in place of garlic salt, and just add as much salt to taste as you prefer!
You can make garlic salt 3-1 1 part garlic, 3 part salt..I had to do your same thing
Works with normal rice as well?? Am afraid of all the extra liquid
This works with long grain white rice, not sure what “normal rice” is considered. 😉
Can I use instant white rice?
This sounds wonderful! I have a couple questions….Do you use the Parmesan out of the can or grated fresh? Also, do you put the lid on the pan or cook it with the lid off? Thank you!
I use shredded parmesan cheese, but I’m sure the canned stuff would work too. You’ll cook it with the lid on, giving it a stir every once in a while and covering it back up.