Garlic Parmesan Rice
Rice is simple. You add one part rice to two parts water, and boil on low for about 15 minutes. If your proportions are correct, the rice will absorb most of the water and you won’t need to strain. There are ways to level up your rice, however, namely by adding flavor during that cooking process.
Firstly, by replacing the water with chicken broth. I don’t usually do this though, because the whole point of eating rice is that its very cheap, and chicken broth is not. However, you can always make your own broth with bullion and save yourself some money that way. Bullion also adds a salty flavor to your rice.
The most significant flavor you can add during the boiling process, however, is garlic. Garlic is the key to human happiness. Everybody knows this. It is often all you need to bring a dish from ‘okay’ to ‘good’. You have options in the garlic department too: fresh garlic or garlic powder. Working with fresh garlic is a huge pain, but it tastes better. Anthony Bourdain says “If you are too lazy to peel fresh, you don’t deserve to eat garlic.” Except he’s dead now, so feel free to use powder.
Once the rice is cooked, adding cheese while its hot will melt the flavor into the cheese and add a cheesy stickiness texture to it. If you want to workout your forearms, you can shred some fresh parmesan yourself. If you are not a cheese snob though, feel free to use one of those plastic green jars of parmesan instead. I love them.
Garlic Parmesan Rice
Ingredients
Instructions
- In a medium saucepan, bring chicken broth to a boil.
- Add white rice and crushed garlic. Reduce heat to low. Cover and let simmer for 15-20 minutes, or until rice absorbs broth.
- Remove from heat. Stir in grated parmesan cheese. Season with salt and pepper to taste. Garnish with parsley.