In this delicious cheesy rice recipe, just a little butter and Parmesan are used to achieve a wonderful cheesy taste and a creamy texture.
I really enjoy brown rice. I used to prefer white rice, but now I find that white rice is bland and boring, while brown rice has a pleasantly chewy, toothsome texture and a nutty flavor.
- 1 cup long-grain brown rice
- 2½ cups water
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon (20 grinds) freshly ground black pepper
- Place the rice, water and salt in a heavy-bottomed medium saucepan with a tight-fitting lid. Bring to a boil over high heat. As soon as water boils, give rice a quick stir, reduce heat to low, cover, and simmer for 45-50 minutes, until water is absorbed and rice is tender.
- Twenty minutes before rice should be done, measure out your butter and Parmesan, leaving them both outside the fridge, at room temperature.
- When rice is done, turn heat off and allow it to rest, covered, for 10 minutes. Then, with a fork, stir in the butter, Parmesan and black pepper.
- A nice variation is to add ½ cup of fresh chopped herbs - anything you have and like - parsley, cilantro, oregano, rosemary etc.