Cooking Directions

• Cook the rice and garlic in 2-quart nonstick saucepan over medium heat for 2 minutes, stirring often. Add 1/2 cup broth and cook until the broth is absorbed, stirring often.
• Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed after each addition. Cook until the rice is tender and the desired creamy consistency. Stir the cheese in the saucepan and serve immediately.

Ingredients

• 1 cup uncooked long grain white rice
• 1 clove garlic, minced
• 3 to 4 cups Vegetable or Chicken Broth
• 1 tablespoon grated Parmesan cheese