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.
1 cup uncooked long grain white rice1 clove garlic, minced3 to 4 cups Vegetable or Chicken Broth1 tablespoon grated Parmesan cheese
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