Parmesan Garlic Butter Rice
Rich butter, savory parmesan cheese, and aromatic long-grain white rice combine to make Garlic Butter Rice. It has a great flavor thanks to the sautéed onion and garlic and the savory chicken stock. This easy yet hearty recipe goes great with many different types of food.
Ingredients
- 6 Tbsp Unsalted butter, divided
- ¼ Cup Yellow onion, diced (approximately ¼ of an onion)
- 1 Tbsp Garlic, minced
- 1½ Cups (277.5 g) Uncooked long-grain white rice
- 3 Cups (720 g) Chicken stock
- ½ Teaspoon kosher salt (if using table salt, use ¼ teaspoon)
- ¼ Teaspoon freshly cracked black pepper
- ½ Cup (50g) Parmesan cheese, grated
- Fresh parsley, for garnish
Instructions
- Melt three tablespoons of butter in a medium-sized pot over medium-low heat. Add the onion when it has melted and simmer for 5 to 6 minutes, or until it is soft.
- Cook the garlic for one minute, or until it becomes aromatic. (Take care to avoid burning.)
- Coat the uncooked rice evenly with the butter mixture by tossing it in.
- Season with salt, pepper, and stock. Heat the mixture until it boils.
- Put a tight-fitting lid on it and turn the heat down to low. Simmer for 15 to 20 minutes, or until cooked through and the liquid has been absorbed.
- Take off the heat and use a fork to fluff the rice.
- Add the parmesan cheese and the remaining butter and stir. Add extra parmesan cheese and fresh parsley as garnishes (optional).
