- 3 cups water
- 1-1/2 cups uncooked long grain rice
- 1/2 cup butter, cubed
- 1-1/2 cups grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 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. Yield: 6-8 servings.
Originally published as Parmesan Buttered Rice in Taste of Home December/January 1999, p9
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Reviewed Dec. 27, 2010
"Even the skeptics loved this rice! Easy to make and very delicious. I'm a big fan of garlic so next time I am going to add some garlic with the butter for an extra flavorful treat."