For reasons unbeknownst to me, we seem to eat a lot of rice with our dinners. Maybe it’s because I love the taste of it, and it goes well with most of the dishes I make. Don’t get me wrong, I mix up our grains, sometimes I’ll make a creamy polenta or quinoa, but a lot of the time its brown rice. I prefer the taste over white rice, unless you’re making my coconut rice, but lately I’ve been feeling more adventurous with my rice sides, that’s how I came up with the idea for this Creamy Garlic & Parmesan Rice.
[Cook the garlic until fragrant and slightly coloured]
[pour in the milk, water and salt and stir well]
I already had the idea for a garlic parmesan rice dish, but wanted to make sure I had a base idea in case I failed miserably in my own creation so I searched on the all-knowing Pinterest, and low-and-behold after searching “rice” I came across a recipe that reflected my feelings! I did alter it slightly though, to suit my own taste and needs!
[Mix in all that cheese, parsley and spices until fully melted]
Creamy Garlic & Parmesan Rice
Prep Time: 5 minutes // Cook Time: 50 - 55 minutes
- 4 cloves garlic, peeled and minced
- 1 tsp olive oil
- 1 cup uncooked brown rice, rinsed
- 1 cup water
- 1 cup milk
- 1/4 cup fresh parmesan cheese, grated
- 1/2 tsp roasted garlic flakes or garlic powder
- Pinch of Salt
- Pepper to taste
- 2 TBSP Parsley, and more to garnish (optional)
- In a medium sauce pan, heat oil over low-medium heat, add garlic and cook until fragrant, about 2 minutes; add rice and stir until mixed with garlic.
- Turn heat to medium-high, add milk and water and then bring to a low boil; stir well, cover and reduce heat to low; let simmer 45 – 50 minutes or until rice is fully cooked, stirring occasionally. When cooked, fluff with a fork and let stand for 5 minutes.
- **do not stir rice too often, just enough to not let it burn on the bottom.
- Stir in parmesan cheese, roasted garlic flakes, parsley and pepper until cheese is melted and all ingredients are well combined.
- Top with more parsley, if desired.
*Note – If you use white rice, adjust cooking time according to package instructions
Recipe adapted from: http://www.bloglovin.com/viewer?blog=4923175&post=2445501825