Rice SidesItalian-AmericanEasy

Roasted Garlic Parmesan White Rice

Name: Roasted Garlic Parmesan White Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 3 tablespoons (43 g) unsalted butter, divided; 1½ cups (300 g) long-grain white rice; 2¾ cups (650 ml) chicken broth or vegetable broth; 8 cloves (30 g) roasted garlic cloves, peeled; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Creamy, aromatic white rice infused with nutty roasted garlic and sharp Parmigiano-Reggiano. The garlic cloves mellow and sweeten during roasting, then mash into the rice with butter to create a luxurious side dish that pairs beautifully with roasted chicken, steak, or fish. Ready in under 30 minutes.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 4 servings (about 3.5 cups)

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Steps

Before you start

Roast the garlic at least 15 minutes before you start (or use store-bought roasted garlic cloves)
Measure out the rice and broth so they're ready to go
Have a tight-fitting lid for your pot ready

1
Toast the rice
- Melt 1 tablespoon (14 g) butter in a medium saucepan over medium heat.
- Add the rice and stir constantly for 1–2 minutes, until the grains are translucent around the edges and smell fragrant and nutty.
- This toasting step develops the rice's flavor and helps it cook to individual grains rather than clumping.
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Ready when: Grains are translucent at the edges and smell nutty
Tip: Don't skip toasting—it makes a real difference in texture and flavor
2
Add broth and bring to a boil
- Pour in the broth and stir once.
- Increase the heat to medium-high and bring to a boil, about 1–2 minutes.
- You should see steam rising steadily and hear a gentle rolling boil.
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Ready when: Broth is rolling at a boil
3
Reduce heat and cover
- Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 16 minutes.
- The rice will absorb the broth gradually.
- Do not lift the lid or stir—this keeps the steam trapped and ensures even, fluffy cooking.
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Ready when: Rice is tender and all broth is absorbed
Tip: Resisting the urge to peek is key to fluffy rice—lifting the lid releases steam and slows cooking
4
Fluff and rest
- Remove from heat and let stand, covered, for 5 minutes.
- This allows the rice to firm up slightly and become fully cooked.
- Then remove the lid and use a fork to gently fluff the rice, breaking up any clumps.
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Ready when: Rice is fluffy and each grain is separate
Tip: Use a fork, not a spoon, to fluff—it separates the grains without breaking them
5
Mash and fold in garlic
- While the rice is still warm, add the peeled roasted garlic cloves to the pot.
- Use the back of a wooden spoon to mash the garlic cloves against the side of the pot until they break down into soft, creamy pieces.
- Fold the mashed garlic throughout the rice, distributing it evenly.
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Ready when: Garlic is broken into creamy pieces and mixed throughout
Tip: Roasted garlic becomes very soft and mashes easily—no need for a blender or food processor
6
Finish with butter and cheese
- Cut the remaining 2 tablespoons (29 g) butter into small pieces and scatter over the rice.
- Add the grated Parmigiano-Reggiano.
- Stir gently with a wooden spoon until the butter melts and the cheese is fully incorporated and distributed evenly.
- The rice should look creamy and smell richly of garlic and cheese.
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Ready when: Butter is melted and cheese is evenly distributed throughout
Tip: Stir gently to avoid breaking the rice grains; a light hand keeps them fluffy
7
Season and serve
- Taste the rice and season with kosher salt and freshly ground black pepper to your preference.
- Remember that the broth and cheese already add saltiness, so start with just a pinch.
- Garnish with fresh parsley if desired.
- Serve immediately while warm.
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Ready when: Seasoning is balanced to your taste
Tip: Taste before adding salt—the cheese and broth contribute plenty of sodium

Good to know

Tips

Roasted garlic is the star of this dish—if you don't have store-bought roasted garlic cloves on hand, roast your own by wrapping a whole head of garlic in foil with a drizzle of olive oil and roasting at 400°F (200°C) for 35–40 minutes until the cloves are very soft and golden.
Long-grain white rice works best here because the grains stay separate and fluffy. Avoid short-grain or sticky rice varieties, which will turn mushy.
For extra richness, use half broth and half heavy cream or whole milk—reduce the cream/milk amount to 1.5 cups total broth + cream. This makes the rice more luxurious for special dinners.
This rice is an excellent canvas for add-ins: stir in crispy pancetta bits, sautéed mushrooms, peas, or caramelized shallots just before finishing with butter and cheese.

Storage & reheating

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a saucepan, add 2–3 tablespoons of broth or water, cover, and warm gently over low heat for 2–3 minutes, stirring occasionally, until heated through. The rice will soften slightly upon reheating. Do not freeze, as the creamy texture becomes grainy when thawed.

Substitutions

roasted garlic cloves → 4–5 cloves fresh minced garlic sautéed in 1 teaspoon butter until softened and lightly golden (about 1 minute). Fresh garlic will be sharper in flavor than roasted. If using this option, add the sautéed garlic in step 5 instead of raw roasted cloves, and mash it the same way.
Parmigiano-Reggiano cheese → Grana Padano or aged Asiago cheese. These Italian cheeses have a similar hard texture and nutty, salty flavor. Use the same amount.
chicken broth or vegetable broth → Vegetable broth or water. Vegetable broth adds subtle flavor; water will yield a milder result. The rice will still be delicious with the garlic and cheese.
fresh flat-leaf parsley → Fresh chives, fresh basil, or a pinch of red pepper flakes. Chives add mild onion notes; basil brings Italian flair; red pepper flakes add heat. Choose one, or skip the garnish entirely.