Creamy Parmesan Rice
A comforting stovetop rice simmered in warm chicken broth and finished with generous parmesan for a velvety, satisfying result. Quick, budget-friendly, and endlessly versatile — this dish comes together in one pan with minimal effort.
🛒 Ingredients
4 servings
- 2 cups long-grain rice
- 4 cups (1 litre) hot chicken broth
- 1 medium onion, finely diced
- 2 tablespoons unsalted butter
- Grated parmesan cheese, to taste
- Freshly ground black pepper, to taste
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Directions
- 1
In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 3–4 minutes.
- 2
Add the dry rice and stir for 1–2 minutes until the grains are coated in butter and faintly toasted.
- 3
Pour in the hot chicken broth all at once. Bring to a boil over high heat and cook uncovered until most of the liquid has been absorbed.
- 4
Stir in an extra knob of butter and a generous handful of grated parmesan. Mix gently to combine.
- 5
Cover the pan, reduce heat to the lowest setting, and let the rice steam for 3 minutes to finish cooking. Fluff with a fork and serve right away.
💡 Chef's Tip
No extra salt needed — the broth and parmesan do all the seasoning. Always taste before adjusting. For extra creaminess, stir in a tablespoon of sour cream or crème fraîche just before covering.
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