Time 25m Yield 6-8 servings. Number Of Ingredients 5 Steps:
In a large saucepan, bring water to a boil; stir in rice. Reduce heat to low; cover and cook for 20 minutes or until tender. Meanwhile, in a skillet over medium heat, melt butter until browned. Place rice in a serving dish and sprinkle with Parmesan cheese. Pour butter over rice; cover and let stand for 2-3 minutes. Sprinkle with parsley.
Time 30m Number Of Ingredients 9 Steps:
Melt butter in a medium pot. Add onion and cook until softened. Add garlic and rice. Stir with a wooden spoon and cook 1 minute. Add chicken broth and milk. Bring to a simmer. Cover pot and reduce heat to low. Cook 20 minutes. Remove from heat and stir in Parmesan cheese and lemon juice.
Time 25m Number Of Ingredients 5 Steps:
In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat. Add butter, Parmesan, and parsley; fluff gently with a fork.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
Time 25m Yield 6 serving(s) Number Of Ingredients 5 Steps:
In large saucepan, bring water to a boil. Add rice, stir, reduce heat to low. Cover and cook for 20 minutes. In skillet, melt butter until lightly browned. Mix rice and parmesan cheese. Place in serving bowl. Drizzle butter over rice. Sprinkle with parsley.
Time 21m Yield 1 serving Number Of Ingredients 5 Steps:
Place rice and chicken stock in microwave proof dish or 4 cup glass measuring cup. Microwave on high, uncovered for 15 minutes. Add broccoli, toss to combine. Loosely cover with plastic wrap. Cook on high for 3 minutes more. Stir in cheese. Place in serving dish. Season with soy sauce to taste.
Time 20m Number Of Ingredients 5 Steps:
In a small saucepan, heat oil over low heat. Add rice; cook, stirring occasionally, until grains start to color, about 5 minutes. Add 2/3 cup water and salt; bring to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes. Stir in cheese and zest.
Yield 8 Number Of Ingredients 8 Steps:
Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.) Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little “chew” at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Heat the oven to 350°F or 180°C. Put the rice, stock, cream, garlic and parmesan into an ovenproof casserole dish. Cover with foil and put in the oven to cook for 40-45 minutes. Check on the rice at 35 minutes- stir it gently and lay knobs of butter over the top. Re-cover and put back in the oven to finish cooking. When the rice is done- stir, serve immediately and enjoy!
Time 22m Yield 4 Number Of Ingredients 8 Steps:
Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes. Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
More about “parmesan rice recipes”
Time 35m Yield 8 Number Of Ingredients 7 Steps:
In 2-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Stir in onion. Cook about 1 minute, stirring occasionally, until onion is tender. Stir in rice until well coated with bacon drippings. Stir in broth. Heat to boiling; reduce heat to low. Cover and simmer about 20 minutes or until rice is tender and broth is absorbed. Gently stir in peas. Cover and cook 1 to 2 minutes or until peas are hot; remove from heat. Stir in cheese and pepper.
