Creamy Rice And Parmesan Spoon Bake Recipes

CREAMY GARLIC PARMESAN RICE

Steps:

• 1. In a medium size saucepan, sautè the garlic in butter over medium heat for about 3 to 4 minutes. Add the rice and stir well to make sure the rice is coated by the butter. 2. Add the water, milk, and salt and bring the mixture to a boil. Reduce heat to low, cover and simmer for 3. 20 minutes, stirring occasionally until the rice is tender. 4. Add parmesan and parsley, remove from heat, cover and let stand for 5 minutes. 5. Serve.

CREAMY PARMESAN GARLIC RICE

Steps:

• Sauté garlic and rice in butter in a medium-sized saucepan over medium heat until garlic is fragrant (about 3-4 minutes).
• Add water, milk and salt then bring to a boil. Reduce heat to low (or maybe a little higher depending on your stove - you want to keep it at a slight simmer), cover and cook for 20-25 minutes or until rice is tender, stirring occasionally. Don't mess around with your rice too much - just stir occasionally with a fork to make sure it's not sticking to the bottom.
• Stir in parmesan cheese and parsley. Taste for salt then add more if necessary. If you would like yours to be creamier, stir in a little more milk or cream.
• Cover, turn off heat and let rest for 5 minutes. Enjoy!

LEMON-PARMESAN CHICKEN AND RICE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
• Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
• Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
• Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
• Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
• Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

MEXICAN SOUR CREAM RICE

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
• In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
• Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

EASY CREAMY GARLIC AND PARMESAN RICE

Steps:

• Heat the oven to 350°F or 180°C.
• Put the rice, stock, cream, garlic and parmesan into an ovenproof casserole dish.
• Cover with foil and put in the oven to cook for 40-45 minutes.
• Check on the rice at 35 minutes- stir it gently and lay knobs of butter over the top. Re-cover and put back in the oven to finish cooking.
• When the rice is done- stir, serve immediately and enjoy!

CREAMY PARMESAN BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
• Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
• Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
• Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
• Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.

CREAMY PARMESAN RICE PUDDING

Steps:

• Bring soup, water and rice to boil in medium saucepan, stirring constantly; simmer on medium-low heat 8 to 9 min. or until rice is tender, stirring occasionally.
• Stir in peas and cheese.

PARMESAN AND RICE SPOON BREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9 1/2-inch deep-dish pie plate (1 1/2 quarts).
• Simmer rice, milk, water, and salt, uncovered, in a 3-quart heavy saucepan over low heat, stirring frequently, until very thick, about 20 minutes. Remove from heat and stir in butter, then yolks and cheese. Transfer to a large bowl and cool to room temperature, then stir in chives and pepper.
• Beat egg whites with a pinch of salt in a bowl with an electric mixer at high speed until mixture just holds soft peaks, then fold into rice mixture. Pour into pie plate and bake until golden brown and just set, 20 to 25 minutes.

CREAMY PARMESAN RICE

Steps:

• In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.

CREAMY RICE WITH LEMON, HERBS, AND PARMESAN

Steps:

• Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
• Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.

CREAMY RICE AND PARMESAN SPOON BAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Butter a 9-inch deep-dish pie plate.
• In a heavy saucepan simmer rice and half and half cream or milk with salt over low heat for about 20 minutes, stirring frequently until very thick (this should take about 20 minutes).
• Remove from heat and stir in butter, then 5 egg yolks and the Parmesan cheese; mix well to combine.
• Transfer to a large bowl and cool to room temperature.
• Stir in green onion and pepper after cooled.
• In a bowl, beat 5 egg whites with a pinch of salt with an electic mixer on high speed until soft peaks form.
• Fold egg whites into the cooled rice mixture.
• Pour into the prepared pie plate.
• Bake for about 20-25 minutes, or until set and golden brown.