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 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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Crispy Baked Chicken Taquitos
Susan Ross Hill
Absolutely divine! So easy and flavorful and quick to make. Ty for this scrumptious recipe. I hope there will be enough left for dinner. I can’t quit eating it!
Heidi
This dish is delicious and a family favorite. The first time I made this, I didn’t have Jasmine rice, so I used regular long grain. It was amazing and it went into the rotation of side dishes. After making 4-5 times, I remembered that the recipe originally called for the Jasmine rice so I put it in my grocery list for the next time I wanted to make it. Wow, it makes a difference; definitely takes it up a notch!!
Arleen
Made this the other night and it’s definitely a keeper. However, the picture shows “fluffy” rice and mine came out kind of “creamy.” Maybe it’s because I used chicken broth and water instead of all water or possibly used too much liquid. It was excellent and we gave the leftover rice to our neighbor and he really enjoyed it as well.
Michele
I just made Garlic Parmesan Rice in my rice cooker, and wow, it’s fantastic! Super easy, and the flavor? Incredible. It’s got the perfect mix of garlic and parmesan, making it creamy and delicious. It goes with almost anything, and because it’s a breeze to whip up in a rice cooker, it’s my go-to for busy nights. Seriously, it’s a game-changer. Solid five stars from me!
Shawn
You’re so sweet! Thank you for this awesome comment, totally made my day!
Julie Teller
Can you tell me how you did it in the rice cooker please?
Kathy K
Can you substitute the cheese with another type cheese?
LaDonna
I really enjoyed this. Needed to add more cheese than it requested and I was surprised on how much salt, but once I got the balance right I really enjoyed it.
Molly
Very delicious and easy! The whole family loved it.
Billie Hinojos
Can’t wait to try this tonight
Genevieve
This was absolutely delicious! It was easy to make and worked out perfectly. I’m the only one that likes risotto, so this was a great find in my home. I get the flavour I love and they get the fluffy texture they love. It’s a win/win! A keeper recipe for sure!
Malia
Could I just use my cooked rice that I made in the rice cooker and mix with the liquid and other ingredients in a pan and have it turn out?
Deanne
Can this recipe be made ahead, refrigerated and then warmed before serving?
Shawn
Yes, I would reheat in the microwave until heated through. Make sure to cover it with either plastic wrap or the tupperware lid slightly cracked to make sure the steam stays in and the rice doesn’t dry out.
Karin Outen
Which Parmesan Cheese should I use? The kind in the Shaker or fresh cheese from the dairy section?
Robin
This rice wound up far too greasy for my tastes. I’ll likely try it again, but with far less butter and oil. Perhaps 1 or at the most 2 tbsp. I used basmati rice… maybe next time I’ll try white rice instead (I don’t usually have jasmine, although I like it too).
Yvonne Shannon
I only make rice now in my Instant Pot. How could I use your recipe in the Instant Pot?
C Pre
Just made this rice to pair with lemon pepper honey chicken wings. Gives my sweet wings the perfect balance. I did add fresh garlic when sauteing the rice, and then after the simmer and with the second round of milk, I added fresh spinach so we could have some kind of green with our meal. Very smooth rice, I liked it.
Andie Sarjeant
I loved this recipe. I actually had some cream I wanted to finish off so I substituted that for some of the milk. OMG, super creamy and wonderful. Will definitely do it again. If you do a creamy version, use a heavier meat as an entree. If you are serving fish or chicken, I’d say keep with milk.
Barb
This was a delicious rice. The only change I made, was to use Shredded Italian Cheese Mix because I didn’t have straight Parmesan.
Since my hubby doesn’t care for just ‘plain’ rice, this is a definite KEEPER.
Thanks very much for posting it!
Shawn
I’m so glad two enjoyed it! It’s definitely a flavorful rice!
Kate
I have made this and it was a hit (even with my 1+3 year olds)!
I’m holding next week. Do you think if I slightly undercooked and reheated the next day it would hold? Thanks!
Dana Zyla
My husband isn’t much for eating rice, but he loved this. I parboiled some chopped asparagus in chicken broth (Better than Bullion) and added it to the rice before serving. Upped the cheese just a bit. Absolutely delicious. I’m making it again tonight to go with a big fat (BBQ’d) Filet!
S
This was delicious!!! Afterward my brother in law suggested to me it would be perfect for rice balls and I agree. Just make rice, cool, roll into balls, bread and fry. I will try this next time.
Shawn
That does sound like a great idea! Thanks for sharing, and so glad you enjoyed it!
Suzie
We love. Love this rice! I make it exactly the same way ingredient wise, but I do use a saucepan instead of a skillet and I’m wondering if that’s why my rice looks a little bit stickier than yours. Next time I make this I’m going to use my cast iron skillet. Instead of my saucepan. I’ll report back and let you know how it goes.
Margie
This came put very good! Will make again. Served it with breaded pork chops. Yum!
Susan Crane
My teen age done found this recipe along with the last minute chicken one night when I couldn’t decide what to cook. It’s his and his sister’s favorite go-to meal if asked. The rice goes with so much and I add stuff to it sometimes like mushrooms, spinach or peas.
Shawn
That’s so great to hear! I’m thrilled you are all enjoying it!
Penny Graham
I made this recipe on Sunday with a roasted chicken and sauteed fresh asparagus with mushrooms. I made up three more meals to reheat through the week, and they have been very good stirred together like a casserole after reheating. I might make this as a casserole the next time fresh asparagus and mushrooms are on special again the same week. 🙂
Trina
I can’t wait to try this one. How would you do it in the instant pot?
Shawn
Hi Trina, I haven’t tried this recipe in the Instant Pot yet, so I can’t give you any help on that yet.
Robert
I tried your recipe but I changed how I cooked it. I browned the rice following your directions and then transferred it to my pressure cooker on the rice setting . Then when was done transferred it back to original skillet and added the milk , butter, and cheese. It came out perfect. This is delicious.
Shawn
Great way to use the pressure cooker! So glad you enjoyed it Robert!
Marilyn
Delicious. Used “real” parmesan vice the canned and it makes a HUGE difference! Also minced garlic vice the salt.
Shawn
I’m so glad you enjoyed the recipe Marilyn!
Michele
when you say “real” parmesan – do you mean shredded?
Erin
If I double the recipe…. do you cut back on any liquid???
Shawn
No, you’ll need to double everything for this recipe. Enjoy!
Yasmin
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!
Shawn
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!
Jessica Parker
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!
Shawn
Woohoo! So glad you enjoyed both recipes!
Becca
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.
Lori
Is the cup of rice cooked or no? Makes a difference. Thanks in advance!
Shawn
Hi Lori, you’ll use uncooked rice for this recipe. Enjoy!
Glynis Burns
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!
Shawn
I’m so glad you enjoyed the recipe and were able to make it work with the ingredients you had on hand!
Stacia
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.
Barbara
Did anyone try putting it in a rice cooker?
Renee
If you don’t have garlic salt what is a good substitute? garlic powder?
Shawn
Yes, you could use garlic powder in place of garlic salt, and just add as much salt to taste as you prefer!
Jaymie Cancil
You can make garlic salt 3-1 1 part garlic, 3 part salt..I had to do your same thing
Jessi
Works with normal rice as well?? Am afraid of all the extra liquid
Shawn
This works with long grain white rice, not sure what “normal rice” is considered. 😉
Jessica
Can I use instant white rice?
Pam
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!
Shawn
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.