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.
PrintCreamy Parmesan Rice with Lemon and Herbs
- Total Time: 30 minutes
- Yield: 6
Description
This restaurant-quality parmesan rice delivers all the luxury of risotto without the constant stirring. Rich, creamy, and brightened with lemon zest and fresh herbs, it's the perfect side dish for seafood.
Ingredients
2 tablespoons butter
2 cups vegetable stock
1 ¾ cups whole milk, divided
½ teaspoon white pepper
1 ½ cups long grain rice
1 tablespoon lemon zest
½ cup parmesan cheese, shredded
3 tablespoons flat leaf parsley, diced
Instructions
- Combine butter, vegetable broth, 1 ¼ cups of whole milk and white pepper in a pot with a tight-fitting lid. Bring the mixture up to a simmer, then add 1 ½ cups long grain rice.
- Return the pot to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes, until the liquid has absorbed and the grains are cooked through. At the end of cooking time, I test the rice to determine if it needs additional liquid or time to fully steam through. If needed, I'll add ¼ cup additional milk, stir, cover and cook for an extra 2-3 minutes.
- Once the rice mixture has finished cooking, remove from the heat, add lemon zest and parmesan, stirring to combine. Then add the final ½ cup of whole milk and 2 tablespoons of parsley. Taste and adjust seasoning.
- Serve with additional lemon zest and parsley for garnish.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a saucepan with a splash of milk or stock until creamy and heated through.
- Make Ahead: This rice reheats beautifully, making it perfect for meal prep.
- Prep Time: 5
- Cook Time: 25
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Liz
Had no idea you could cook rice in milk. Turned out great. I used chives because I didn't have parsley but everyone loved it. Will definitely make again.
Christina Jolam
Great to hear, Liz! Chives are the perfect substitute for parsley. Glad the whole family loved it! Appreciate you coming back to leave a helpful review.
Nia
So delicious! Thank you for your creativity and recipe.
Christina Jolam
So glad you loved it, Nia! Such an easy recipe for a big flavor payoff - just how we like it. Thanks for coming back to leave a helpful review!
Ginger Yaeger
Can I add mushrooms to this? What would be the best way to do that?
Christina Jolam
Hi, Ginger! I think mushrooms could be a great add-in. I would probably saute the mushrooms in butter (or olive oil) and a sprinkle of salt and pepper. Then scoop them into a bowl and make the rice recipe as written. Add the mushrooms into the mix at the same time you add the cheese, lemon zest and parsley. Stir it all together and it should be ready to go. Let me know how it turns out!
Cassie Barnard
You said you can make it ahead of time... does that mean a day before or the morning of? If so, how would you reheat it?
Christina Jolam
Hi, Cassie! You could make it up to a day ahead. Reheat it over low / medium low heat and add a few tablespoons of stock or milk to get the consistency creamy again. Can't wait to hear your final review!