Ingredients
Rice and Liquid
- 1 cup uncooked long grain rice
- 1 cup milk
- 1 cup water (or chicken broth or vegetable broth)
Seasonings and Flavorings
- 4 tablespoons butter
- 5 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup finely grated Parmesan cheese
Vegetables and Garnish
- 4 cups fresh baby spinach (optional)
- 2 tablespoons chopped fresh parsley (divided)
Instructions
- Sauté the aromatics: Set a Dutch oven or medium-sized saucepan over medium heat and melt the butter. Stir in the minced garlic and cook for 3 to 4 minutes while stirring frequently to prevent burning, allowing the garlic to become fragrant and soft.
- Add rice and liquids: Stir in the uncooked rice and coat it thoroughly with the melted butter and garlic. Then add the milk, water (or broth), salt, and black pepper. Increase the heat to bring the mixture to a boil.
- Cook: Once boiling, cover the pot with a lid and reduce the heat to low. Let the rice cook gently for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add the cheese and spinach: After the rice is tender and liquid absorbed, remove the lid. Stir in the grated Parmesan cheese, fresh baby spinach, and 1 tablespoon of chopped parsley, allowing the spinach to wilt slightly into the hot rice.
- Rest, then serve: Remove the pot from heat, cover again, and let the rice stand for 3 minutes to set. Garnish with the remaining tablespoon of parsley and serve warm as a delicious side dish.
Notes
- For a richer flavor, substitute water with chicken or vegetable broth.
- Adjust garlic quantity based on your preference for stronger or milder garlic flavor.
- Adding spinach is optional but adds color, nutrition, and freshness.
- Use freshly grated Parmesan for the best cheesy taste and texture.
- Letting the rice rest covered ensures it finishes cooking evenly and absorbs remaining moisture.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
