This Garlic Parmesan Rice has been one of my go-to side dishes for busy weeknights and casual dinner parties alike. I first landed on this combination on a rainy evening when I wanted something comforting to go with pan-seared chicken and a simple green salad. The rice came out creamy from the milk and butter, with a nutty, salty hit from freshly grated Parmesan that made even picky eaters ask for seconds. It’s simple enough to wing on a weeknight yet refined enough to serve when friends stop by unexpectedly.

The texture is the real winner: individual grains of Jasmine rice that are tender but not mushy, toasted lightly at the start so they hold their shape, and finished with a silky, cheesy coating. The garlic salt and dried parsley provide aroma and depth without needing a long list of ingredients. I often make a double batch to keep in the fridge — it reheats beautifully and picks up extra flavor after an overnight rest. This version yields four generous portions and takes just about 20 minutes from pan to table.

Ingredients

• Butter: Use 4 tablespoons unsalted butter divided. I prefer European-style butter (e.g., Kerrygold) for a richer finish; divide it so you toast the rice in some and finish the dish with the rest for silkiness.
• Olive oil: 1 tablespoon extra virgin olive oil helps prevent the butter from browning too quickly during the initial toast and adds a light fruity note.
• Jasmine rice: 1 cup rinsed and drained. Choose a good-quality long-grain Jasmine (like Mahatma or Lundberg) for a fragrant, tender result; rinse under cold water until the runoff is clear to remove excess starch.
• Garlic salt: 1 teaspoon provides quick, even garlic flavor. If you prefer fresher taste, substitute 1 clove minced garlic and 1/2 teaspoon kosher salt.
• Dried parsley: 1 teaspoon adds a touch of color and herbaceous balance; flat-leaf parsley works nicely if you have it fresh.
• Water: 1 3/4 cups. This measured ratio with Jasmine rice yields tender but separate grains when combined with a little milk.
• Milk: 1 cup total, divided (use whole milk for best creaminess; 2% will also work). Add half during cooking and stir the rest in at the end to create a silky texture.
• Parmesan cheese: 1/2 cup freshly grated Parmesan (about 1 ounce by weight). Freshly grated melts and blends better than pre-shredded varieties which often contain anti-caking agents.
• Salt and pepper: To taste — adjust at the end because the Parmesan adds significant saltiness.

Instructions

Toast the rice: Add 2 tablespoons butter and 1 tablespoon olive oil to a medium skillet over medium heat. When the butter melts and foam subsides, add the rinsed rice, 1 teaspoon garlic salt, and 1 teaspoon dried parsley. Stir frequently and toast until the rice is just lightly browned and aromatic, about 3 to 4 minutes. This step deepens flavor and helps the grains remain distinct. Combine liquids and simmer: Pour in 1 3/4 cups water and 1/2 cup of the milk. Increase heat to bring the mixture to a gentle boil, then immediately reduce to low, cover the skillet with a tight-fitting lid, and simmer for about 15 minutes. Check once or twice — if your lid isn’t tight, you may need an extra minute. The rice is done when tender and most of the liquid has been absorbed. Finish with butter and cheese: Remove the skillet from heat and let it sit, covered, for 2 minutes to settle. Stir in the remaining 2 tablespoons butter, the remaining 1/2 cup milk, and 1/2 cup freshly grated Parmesan until the dairy is melted and the rice becomes creamy. Season with freshly ground black pepper and additional salt only if needed, since the Parmesan contributes salt. Rest and serve: Let the rice rest uncovered for 1 minute, fluff with a fork to separate the grains, and serve warm. For a finishing flourish, grate a little extra Parmesan and sprinkle chopped fresh parsley on top.

Storage Tips

Cool leftover rice to room temperature no more than two hours after cooking and transfer to an airtight container. Refrigerate for up to 3 days; for longer storage, freeze in portioned freezer-safe containers for up to 3 months. When reheating from frozen, thaw in the refrigerator overnight and reheat gently on the stovetop with 1 to 2 tablespoons of milk or water per cup of rice to return a creamy texture. Avoid leaving it at room temperature for extended periods to reduce bacterial growth.

Ingredient Substitutions

If you don’t have Jasmine rice, long-grain white rice is the closest substitute though the aroma and softness will differ slightly. For a nuttier flavor, try short-grain rice but reduce liquid slightly and watch cooking time. Swap milk for half-and-half for an even richer finish, or for a dairy-free alternative, use unsweetened oat or almond milk and nutritional yeast (start with 2 tablespoons) in place of Parmesan — the texture and flavor will be different but still satisfying.

Serving Suggestions

This dish pairs beautifully with grilled or roasted chicken, sautéed shrimp, or a piece of pan-seared salmon. For a vegetarian plate, serve alongside roasted mushrooms and a crisp green salad dressed with lemon vinaigrette. Garnish with chopped fresh parsley, a squeeze of lemon for brightness, and an extra dusting of Parmesan for presentation. It works well at holiday tables as a milder alternative to richer starches.

Cultural Background

Combining dairy and rice is a technique seen across many cuisines — in Italian cooking, risottos and Parmesan-infused sides are staples, while in American home cooking, adding butter and milk to rice elevates its comfort-food quality. This particular preparation borrows the quick-cooking method from everyday American kitchens but borrows flavor ideas from Italian grating and finishing practices, resulting in a hybrid that feels familiar and a little indulgent.

Seasonal Adaptations

In spring and summer, stir in fresh herbs like basil or chives and fold through blanched peas or asparagus tips for color and snap. In autumn and winter, add sautéed shallots or a handful of roasted butternut squash cubes and swap parsley for a pinch of dried thyme for a warming profile. Adjust liquid slightly when adding watery vegetables to keep the rice creamy but not soggy.

Meal Prep Tips

Portion rice into single-serving containers for easy grab-and-go lunches. Add a small compartment of roasted vegetables or protein for balanced meals. When reheating, include a small sealed cup of lemon wedges or fresh herbs to brighten the dish just before serving. Label and date containers when freezing so you rotate older batches first.

This rice has been a dependable side that brings comfort and finesse to many meals. I hope you make it your own by adjusting herbs, swapping milk for cream, or adding a favorite vegetable. Share it with someone who loves simple, satisfying flavors — it’s the kind of dish that builds dinner-table memories.