Ingredients:

  • 2 tbsp Unsalted Butter
  • 4 cloves Garlic, minced
  • 1 cup Long-Grain White Rice
  • 1.5 cups Low-Sodium Chicken Broth
  • 0.5 cup Heavy Whipping Cream
  • 0.5 tsp Kosher Salt
  • 0.5 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, melt the butter until foaming. Add the dry rice and minced garlic. Stir constantly for 2 minutes until the rice looks translucent at the edges and the garlic smells nutty.
  2. Pour in the chicken broth and salt. Bring to a gentle simmer, then reduce heat to low. Cover tightly and cook for 15 minutes until the liquid is absorbed.
  3. Remove from heat. Pour the heavy cream over the rice and sprinkle in the Parmesan cheese. Use a spatula to fold the cream into the rice gently. Cover for an additional 2 minutes to allow the cheese to melt and the cream to thicken.