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
Scale
2 tablespoons butter
2 cups vegetable stock
1 3/4 cups whole milk, divided
1/2 teaspoon white pepper
1 1/2 cups long grain rice
1 tablespoon lemon zest
1/2 cup parmesan cheese, shredded
3 tablespoons flat leaf parsley, diced
Instructions
- Combine butter, vegetable broth, 1 1/4 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 1/2 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 1/4 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 1/2 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