Creamy Rice with Garlic & Parmesan {Risotto Style}
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This creamy rice is basically a cheat code for risotto. You get that same lovely creamy texture but you don’t have to stand there stirring for ages whilst your arm falls off. It’s all done in one pan & honestly, this creamy rice recipe is a total lifesaver that pairs perfectly with pan-fried salmon bites!
A Quick Look At The Recipe
- ✅ Recipe Name: Creamy Rice with Garlic & Parmesan (Risotto Style)
- 🕦 Ready in: 14 minutes
- 🤝 Serves: 4
- 🧑🍳 Main ingredients: white rice, parmesan, garlic, cream
- ✨ Summary: This creamy rice is the easiest way to get risotto-style texture without the stirring, in minutes! The garlic parmesan flavour is UNREAL.
Why you’ll love this recipe
I make creamy rice all the time because it looks fancy but is actually so simple. Here are some reasons you’ll love it:
- Easier than risotto: This method lets the rice release its starch & get creamy on its own without the constant stirring. It’s a low-maintenance way to get a luxe side dish, similar to my Easy Rice With Chicken Broth.
- Perfectly balanced: Garlic parmesan rice can be a bit heavy, but the lemon zest & juice in this recipe cut right through the dairy. It creates a bright finish that reminds me of my Creamy Lemon Sauce.
- One pan: Ready to learn how to make creamy rice in just one pot? We toast the grains, simmer the stock, and finish with cream all in the same frying pan. Less washing up is always a win in my book!
If you are looking for more creamy recipes, try Easy Cauliflower Cheese, Peppercorn Sauce for Steak, or Mushroom Stroganoff.
Table of Contents
Ingredients
- White rice: I usually opt for long-grain or basmati when making creamy rice because they release just enough starch to get creamy without turning into mush. Make sure you wash it thoroughly first.
- Chicken stock: Using stock instead of just water or milk makes this creamy rice side dish taste expensive. You can easily swap this for vegetable stock to keep it vegetarian and serve it with Crispy Tofu.
- Parmesan: Freshly grated parmesan melts into the sauce to create the nutty flavour backbone of this creamy garlic rice.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
You can easily tweak this base recipe to suit what you have in the fridge.
- Make it lighter: If you want to cut down on the calories, you can swap the double cream for single cream or even a splash of milk. The parmesan rice won’t be quite as indulgent but it still pairs lovely with Air Fryer Salmon Bites.
- Add veggies: Stir in some frozen peas or chopped spinach right when you add the cream for a pop of green. It is a great way to bulk out the garlic parmesan rice recipe and get extra nutrients in.
- Spice it up: Add a teaspoon of chilli flakes or cajun seasoning when you fry the garlic for a bit of a kick. This works especially well if you are serving the creamy rice with Peri Peri Chicken Wings or The Best Garlic Prawns.
How to make One-Pan Creamy Rice
Step 1: Add washed rice, butter, minced garlic, lemon zest, salt, and pepper to a dry pan.
Step 2: Fry over low/medium heat for 2 minutes until the butter melts and the garlic is fragrant.
Step 3: Pour in stock. Stir and simmer for half the rice packet’s cooking time (usually about 5-7 minutes).
Step 4: Add cream directly into the bubbling rice mixture.
Step 5: Stir and continue to simmer gently until the liquid is absorbed and the rice is fully cooked.
Step 6: Stir in parmesan and the lemon juice. Serve immediately with extra black pepper.
If you have leftover cream, consider making Creamy Leftover Ham Pasta, The Best Creamy Chorizo Pasta, or Creamy Tarragon Chicken.
Tips for the best result
- Definitely don’t skip the frying step. It seals the outer layer of the grain (gelatinization!) which is crucial for texture. It stops the rice from bursting and turning into a gloopy mess later on.
- If you can, take your cream out of the fridge a bit early so it doesn’t shock the hot pan.
- We add the cream halfway through rather than at the start like other creamy rice recipes. High heat can cause dairy proteins to curdle and split.
- Pull the pan off the heat whilst the rice still has a tiny bit of bite (al dente) because the creamy rice continues cooking in the residual heat.
- The rice will soak up liquid quickly so keep extra stock or hot water nearby to stir in right before serving.
Serving Suggestions
Creamy rice is the ultimate side dish because it bridges the gap between a plain starch and a heavy pasta dish.
Try it with:
Leftover Storage and Reheat Instructions
Because of the dairy content, you need to be a bit careful with storage to maintain the right texture.
Refrigerator: Store the creamy rice an airtight container for up to 3 days but note the rice will firm up significantly.
Freezer: Make sure it’s fully cooled before putting it in a tub. It might look a bit separated when you thaw it, but just give it a good stir whilst heating and it’ll come back together.
Reheat: Reheat the parmesan garlic rice in a saucepan with a splash of water or milk to loosen the sauce back up. Avoid the microwave if possible as it can make the rice rubbery.
Recipe FAQs
You can make creamy brown rice, but you will need to increase the liquid amount and the cooking time significantly. Brown rice has a tough bran layer that takes much longer to break down than creamy basmati rice.
You have to wash the grains until the water runs clear to remove the excess dusty starch, otherwise it turns to glue. Also, don’t skip the toasting step as frying the grains in butter first creates a barrier.
Yep, just swap the butter for oil, use vegetable stock, and use a high-quality plant-based cooking cream. You’ll also want a vegan parmesan alternative.
Yes! You can swap the double cream for whole milk or even evaporated milk for a lighter version of the cream rice. Just be sure to whisk it in slowly and maybe add an extra knob of butter.
You can absolutely skip the cream! The secret is to stir the rice vigorously (I mean really go for it!) for the last 2 minutes. This releases the natural starch from the grains which thickens the stock into a silky sauce naturally.
For lighter side ideas, check out these Crispy Honey Balsamic Brussel Sprouts, Easy Air Fryer Frozen Green Beans, or Crispy Roasted Sweet Potato Wedges.
If you tried this Creamy Rice Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easiest Creamy Rice
Ingredients
- 250 g white rice, washed thoroughly
- 50 g butter
- 2 cloves of garlic, minced
- 150 ml cream
- 400 ml chicken/vegetable stock
- 30 g parmesan
- Juice of half a lemon
Method
- To a large frying pan, add your washed rice, butter, garlic, zest of half a lemon and a pinch of salt and pepper.
- Fry over a low/medium heat for 2 minutes to gently toast the rice and fry the garlic.
- Next, add the stock and stir to combine. Set your timer to half of the packet time.
- When the timer goes off, add the cream into the pan and continue to gently simmer until fully-cooked. Loosen as necessary with an extra splash of stock/water.
- Stir in the parmesan & lemon juice, then finish with a crack of black pepper and an optional extra butter.
Notes
- Definitely don’t skip the frying step. It seals the outer layer of the grain which is crucial for texture.
- If you can, take your cream out of the fridge a bit early so it doesn’t shock the hot pan.
- We add the cream halfway through rather than at the start like other creamy rice recipes. High heat can cause dairy proteins to curdle and split.
- Pull the pan off the heat whilst the rice still has a tiny bit of bite (al dente) because the creamy rice continues cooking in the residual heat.
- The rice will soak up liquid quickly so keep extra stock or hot water nearby to stir in right before serving.
Nutrition
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