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| Parmesan Rice – Make this recipe when you want the taste of risotto but don't have an extra hand for stirring. Use regular long-grain white rice or a domestically grown medium-grain or imported rice. such as Arborio. My friend Gloria Spitz gave me this recipe. A family favorite, it is affectionately called "Cheesy Rice." From Fresh & Fast.
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Ingredients |
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Steps | 1. 2. Uncover and stir the cheese and the remaining 1 tablespoon butter or oil into the rice until the mixture is creamy. Serve immediately. Preparation Time: 5 minutes * Cooking Time 20 minutes * Serves: 4 | ||
| Parmesan Orzo: Omit the butter or oil, and Cook 1-1/2 cups orzo or other small pasta shape in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil until tender, about 15 minutes. Toss with the cheese and 1 tablespoon finely chopped fresh parsley. Copyright © 1996 by Marie Simmons in Fresh & Fast: Inspired Cooking for Every Season and Every Day. Houghton Mifflin Company, 1996, Boston, MA, ISBN 1-881-52795-6. Reprinted by permission. All rights reserved Options: Book Page | Recipe Index | Return to top | |||
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Heat 1 tablespoon of the butter or oil in a large, wide saucepan or a deep skillet with a tight-fitting lid. Stir in the rice to coat it with the butter or oil. Add the water and the salt. Heat to boiling; stir thoroughly. Cover and cook over low heat until all the liquid is ab-sorbed and the rice is tender, about 15 minutes.