Kittencal's Creamy Parmesan Oven-Baked Rice |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is creamy and delicious, you may also add in some frozen thawed peas or canned drained sliced mushrooms or fresh sauteed, if you are not a garlic lover then omit the fresh garlic or you may use 1/2 teaspoon or more of garlic powder - if you love risotto then you will love this rice! Ingredients:
3 tablespoons oil (or as needed to cover bottom of the saucepan can use butter or half of each) |
1 medium onion, finely chopped |
3 garlic cloves, chopped (can use more) |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1 1/2 cups water |
1 cup milk |
1/2 cup grated parmesan cheese (more to mix in after cooking if desired) |
1 cup uncooked long grain white rice |
1/2 teaspoon fresh ground black pepper (or to taste) |
salt (optional and to taste) |
Directions:
1. Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
2. Set oven rack to second-lowest position.
3. Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
4. Add in garlic; cook stirring for about 2-3 minutes.
5. Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
6. Mix in the rice, then season with black pepper and salt.
7. Cover with a tight-fitting lid.
8. Bake for 30 minutes.
9. Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
10. Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
11. You may mix in more Parmesan cheese if desired.
12. The rice is best if served immediately.
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