Parmesan Rice

(from clair’s recipe box)

tweaked from:

Prep time: 5 minutes
Cook time: 25 minutes
Serves 6 people

Categories: Sides


  • 4 tablespoons butter
  • 1/4 cup chopped green onion, green parts only
  • 3 cloves garlic, crushed but left intact
  • 1 1/2 cups uncooked long-grain rice
  • 1 (14.5-ounce) can chicken broth (make sure no HFCS or corn syrup solids in ingredients)
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 cup finely grated Parmesan cheese
  • 1 tablespoon lemon juice


  1. Melt butter in a medium pot. Add onion and cook until softened.

  2. Add garlic. Stir with a wooden spoon and cook 1 minute. Fish out garlic pieces and discard (used for flavor but the actual pieces cause stomach upset). Add rice and cook for one minute, stirring again with the wooden spoon.

  3. Add chicken broth and milk. Bring to a simmer. Cover pot and reduce heat to low. Cook 20 minutes.

  4. Remove from heat and stir in Parmesan cheese and lemon juice.

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