Ingredients:

  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) chicken broth (low sodium)
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 4 cloves (20g) garlic, minced
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat the olive oil and butter in a medium saucepan over medium heat. Once the butter foams, add the minced garlic and stir constantly for 30-60 seconds until fragrant and translucent. Note: Don't let the garlic turn brown or it'll taste bitter.
  2. Add the rinsed rice to the pan. Stir for 2 minutes until the edges of the grains look translucent and smell nutty.
  3. Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
  4. Immediately reduce the heat to low. Cover the pan with a tight fitting lid.
  5. Simmer for 15-18 minutes until the liquid is fully absorbed. Note: Resist the urge to lift the lid!
  6. Remove the pan from the heat. Let it sit, covered, for 5 minutes.
  7. Remove the lid. Fluff the rice gently with a fork.
  8. Stir in the grated Parmesan cheese and fresh parsley until the rice looks creamy and the cheese is melted.