Creamy Parmesan Rice Recipe (Ready in under 30 Minutes!)

After years of testing side dishes that pair perfectly with seafood, this creamy rice recipe has become one of my go-to rice sides because it delivers all the luxury of risotto without the constant stirring. The combination of milk, stock, savory parmesan, and bright lemon zest creates a side dish that just might steal the spotlight from the main course!

What makes this creamy rice recipe special is its versatility - it works beautifully alongside simple grilled fish, elegant scallops, or you can fold in cooked shrimp or flaked salmon for a complete meal.

Every time I serve it at dinner parties, I'm asked for the recipe before dessert even hits the table. Want to know my other two go-to sides for seafood? Check out Lemon Dill Rice and Middle Eastern Yellow Rice.

What you'll need for this creamy rice recipe:

Before we get to the step by step directions, a few notes about the ingredients:

• Rice: any kind of long grain rice will work in this recipe! Basmati, Jasmine, Carolina are all great. Medium-grain rice will also work. If using brown rice, adjust liquid ratio and cooking time according to package instructions.
• Stock: the recipe calls for vegetable stock. If cooking for meat-eaters, chicken stock is a great option.
• White pepper: adds complex, floral notes to the rice dish. Substitute black pepper, if desired.
• Herbs: the recipe calls for diced flat leaf parsley. Substitute chives or basil, if you'd like.

Full ingredient list and measurements included in the printable recipe card below.

Pro Tips for Perfect Creamy Rice

• Don't rush the cooking process - let the rice fully absorb the liquid.
• Grate the parmesan fresh for the best melting properties.
• Add the final ingredients off the heat to prevent the cheese from becoming stringy.

Step by Step Instructions

Step 1: Create the Savory Cooking Liquid

Combine butter, vegetable broth, 1¼ cups of milk, and white pepper in a pot with a tight-fitting lid.

Step 2: Cook the Rice

Bring the mixture to a simmer, then add rice. Return to a gentle boil, reduce heat, cover and cook for 18-20 minutes until the liquid is absorbed and grains are tender. If needed, add another ¼ cup milk and cook 2-3 minutes longer.

3. Add Finishing Touches

Remove cooked rice from the heat. dd lemon zest, parmesan, the final ½ cup of milk and diced parsley. Stir to combine. Taste and adjust seasoning. 

4. Garnish and Serve

Serve with additional lemon zest and parsley for garnish. 

Can I use all milk instead of milk and stock?

Milk adds a creamy consistency to the dish, but doesn't add the flavor or complexity that the broth brings to the party. If using only milk, you'll need to add at least 1 teaspoon of sea salt to the mixture as it comes to a boil, then taste and adjust seasoning once the rice is cooked.

What is the best rice for this recipe?

Long-grain varieties like Basmati or Jasmine create the perfect texture - distinct grains suspended in creamy sauce. Medium grains like Arborio (typically used for risotto) also work well and create an even creamier dish.

Can I add vegetables or other flavors?

Absolutely! Sauté finely diced yellow onion and minced garlic in the butter before adding the liquids. Fresh peas, asparagus tips, or roasted mushrooms make wonderful additions - fold them in during the final step. For a flavor twist, try different herb combinations like thyme and rosemary for an earthier profile.

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