Buttered Parmesan Rice Food

GARLIC BUTTER PARMESAN RICE

Steps:

• Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter.
• Stir in garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.
• Add rice and stir around to evenly coat with the melted butter.
• Stir in milk, water, salt, and pepper; bring mixture to a boil.
• Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.
• Remove cover and stir in Parmesan cheese, baby spinach, and 1 tablespoon parsley.
• Remove from heat; cover and let stand 3 minutes.
• Garnish with remaining parsley and serve.

PARMESAN BUTTERED RICE

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.

PARMESAN RICE

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.

BUTTERED PARMESAN RICE

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.

PARMESAN BUTTERED RICE

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 the butter until browned.
• Place rice in a serving dish and sprinkle with the cheese.
• Pour butter over rice; cover and let stand for 3 minutes then sprinkle with parsley.

EASY CREAMY GARLIC AND PARMESAN RICE

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!

RICE WITH BROCCOLI AND PARMESAN

Steps:

• Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
• Stir in the rice until coated.
• Stir in the broth and salt; heat to boiling.
• Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
• Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
• When the rice is cooked, stir in the ¼ cup cheese and the butter.
• Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

CREAMY PARMESAN RICE

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.

CRUNCHY BUTTERED RICE WITH CARROTS AND PARMESAN ZUCCHINI

Steps:

• Melt 1 Tbsp of butter in a large skillet (with a tightly-fitting lid).
• Add the onion and saute' until tender, stirring, which will take about 5 minutes.
• Stir in the broth, cover skillet, and heat to boiling.
• When boiling, stir in the rice, diced carrot, and garlic, then cover tightly and cook over medium-low heat for 15 minutes or until all liquid is absorbed.
• When rice has cooked for 15 minutes, melt the remaining 3 Tbsp of butter, uncover the rice and drizzle 2 Tbsp of the butter evenly over the top.
• Turn the heat to high, and using a large spoon or spatula, press down on the rice.
• Spread a layer of the zucchini slices over the top of the rice; drizzle with the remaining Tbsp of butter; sprinkle with salt and pepper to taste, then the grated Parmesan cheese.
• Cover the skillet tightly and cook over medium heat for 10 to 15 minutes- the aim is that the layer of rice on the bottom of the pan is toasted a rich golden brown; if you have a gas stove as opposed to electric, times and temperatures may vary to achieve the desired texture.
• As the rice is cooking, you will be able to smell the aroma: you can lift the lid and the rice at the edge of the skillet to check the progress.
• Not all the rice will become crunchy- there will be a nice mixture of textures and tastes; serve a bit of the crunchy rice layer with every spoonful.
• Makes 4 to 6 servings.