Creamy Parmesan Rice
Melt the butter in a medium saucepan over medium heat.
Add the garlic and cook until translucent.
Stir in the rice and let it cook for an additional minute.
Add in the water, milk and salt, bring to a boil.
Cover and reduce the heat to low for 20 minutes or until rice is tender. While the rice is cooking if you are using fresh parmesan cheese, you want to shred it now.
Remove from the heat and stir in the cheese.
Cover the pan and let it set for four minutes for the cheese to melt.
Calories: 342kcal | Carbohydrates: 40g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 556mg | Potassium: 133mg | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 0.7mg | Calcium: 188mg | Iron: 0.4mg