Name: Parsley Rice Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 eggs (beaten with a fork); 1 tsp.salt; 1 1/2 cupsmilk; 1/2 cupvegetable or canola oil; 1 medium onion (finely grated); 1/2 tsp.dry mustard; 1 cupparsley (chopped); 2 cupscheddar cheese (shredded); 1 cupdry rice (plus 1/2 tsp salt and 1 tbsp butter to cook)

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I love recipes that come together with pantry basics and a little hands-on time. Parsley Rice is one of those dishes — bright, comforting, and forgiving. It’s a great side for weeknight dinners, and it travels well for potlucks. The parsley keeps it fresh; the cheddar makes it feel like a proper comfort dish.

This version bakes the rice with eggs, milk, and cheese so the grains set into a sliceable, golden-topped casserole. It’s useful when you want rice that’s more than a base: it can sit on a plate next to roasted chicken, or stand in as a simple vegetarian main with a salad. The method is straightforward, and small steps make a big difference in texture.

Below you’ll find the ingredients exactly as used, step-by-step baking directions you can follow without guesswork, and practical tips for success and storage. I test these proportions so you don’t have to — follow them, and you’ll have a dependable, flavorful dish every time.

Ingredients

2 eggs, beaten with a fork — binding agent; beats into the mixture to hold the casserole together.
1 tsp. salt — seasons the overall dish; adjust if you use salty cheese.
1 1/2 cups milk — adds creaminess and helps the custard set.
1/2 cup vegetable or canola oil — keeps the mixture moist and helps the top brown; you’ll use a little more to grease the pan.
1 medium onion, finely grated — melts into the mixture for sweet, savory depth without large pieces.
1/2 tsp. dry mustard — a small sharp note that brightens the cheese flavor.
1 cup parsley, chopped — the fresh herb that defines the dish; adds color and lift.
2 cups cheddar cheese, shredded — provides savory richness and helps the top brown.
1 cup dry rice, plus 1/2 tsp salt and 1 tbsp butter to cook — the cooked rice is the primary texture; salt and butter go into the cooking water.

Shopping List

2 eggs
Salt (you need 1 tsp plus 1/2 tsp for cooking the rice)
Milk (1 1/2 cups)
Vegetable oil or canola oil (1/2 cup)
1 medium onion
Dry mustard (small jar)
Fresh parsley (enough to yield 1 cup chopped)
Cheddar cheese (2 cups shredded)
Dry rice (1 cup)
Butter (1 tbsp for cooking rice)

From Start to Finish: Parsley Rice

Preheat oven to 350°F (175°C).
In a medium saucepan, combine 1 cup dry rice, 2 cups water, 1/2 tsp salt, and 1 tbsp butter. Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until the water is absorbed and the rice is tender. Remove from heat, keep covered for a few minutes, then fluff with a fork and let cool slightly.
While the rice cooks, in a medium mixing bowl beat the 2 eggs with a fork until combined. Add the finely grated medium onion, 1 cup chopped parsley, and 2 cups shredded cheddar; stir to combine.
Add 1 tsp salt, 1/2 tsp dry mustard, 1 1/2 cups milk, and 1/2 cup vegetable or canola oil to the bowl with the egg mixture. Mix until evenly combined.
Add the cooked, slightly cooled rice to the bowl and stir until everything is evenly combined.
Grease a 9 x 11-inch baking dish with a little of the 1/2 cup vegetable or canola oil. Transfer the rice mixture to the dish and spread it evenly.
Bake in the preheated 350°F oven for 1 hour, until set and lightly browned on top. Let rest a few minutes before serving.

Why It Deserves a Spot

This Parsley Rice deserves a spot in your rotation because it’s a crowd-pleaser that requires very little babysitting. The bake transforms loose rice into a cohesive casserole that’s easier to plate and share. Cheddar gives it a familiar comfort-food edge, while parsley keeps it from feeling heavy or one-note. It’s also flexible: make it for a weekday side, bring it to a potluck, or serve it alongside grilled vegetables for a light meal.

The texture is pleasant — tender rice with a set custard binding it together and a lightly browned top. It’s also forgiving: slightly overcooked rice still works because the binding mixture holds everything together. For cooks who want a rice dish that’s more composed than a simple pilaf, this one fills the gap.

What to Use Instead

If you need to swap an ingredient, keep the proportions and roles in mind:

Oil: Use any neutral oil you have — vegetable or canola are specified, but light olive oil can work if you don’t mind the taste shift.
Cheese: If you don’t have cheddar, try Monterey Jack or a mild Swiss. A sharper cheese will make the flavor more pronounced, so taste before you add extra salt.
Milk: Use any cow’s milk you have. For a slightly richer result, use whole milk. I don’t recommend substituting non-dairy milk without testing, because it can alter texture.
Rice: The recipe is written for white long-grain rice. If you try short-grain or brown rice, you’ll need to adjust cooking time and liquid — brown rice will need more water and a longer simmer.

Essential Tools for Success

Medium saucepan with a tight-fitting lid — for cooking the rice without losing steam.
Medium mixing bowl — large enough to combine rice and egg mixture comfortably.
9 x 11-inch baking dish — the recipe is sized for this pan; changing size affects depth and bake time.
Grater — for finely grating the onion so it melts into the custard.
Fork or whisk — to beat the eggs and fluff the rice.

Steer Clear of These

A few pitfalls to avoid:

Don’t skip cooling the rice slightly. Adding piping-hot rice directly to the egg mixture can begin cooking the eggs prematurely and change the texture.
Don’t under-measure the liquids. The milk and oil are part of the custard that sets; cutting them will yield a dry, crumbly result.
Don’t over-salt. Taste the mixture only after mixing in the cheese — some cheddars are quite salty.
Avoid baking in a dish that’s much smaller or deeper than 9 x 11 inches unless you adjust the time. Too deep = longer baking time; too shallow = quicker browning and possible dryness.

In-Season Swaps

When parsley is at its best in spring and early summer, use it abundantly. If parsley isn’t at its peak, consider these seasonal swaps:

Spring: Add a handful of finely chopped dill or chives along with or instead of parsley for a lighter, fresher profile.
Summer: Fold in a small amount of chopped fresh basil or tarragon for a different herb note, keeping quantities modest so they don’t overpower.
Fall/Winter: If fresh herbs are scarce, use a generous tablespoon of chopped flat-leaf parsley from the freezer (if you keep any) or a teaspoon of dried parsley, though fresh is preferable for flavor and texture.

Author’s Commentary

I turn to this Parsley Rice when I want something that feels assembled and special without a long ingredient list. The grated onion is a small trick I adopted years ago: it melts into the custard and adds depth without raw bites. Also, shredding your own cheddar — if you have the block — gives better texture and melt than pre-shredded varieties that contain anti-caking agents.

I like to serve this with a bright green salad and lemon vinaigrette to cut through the richness. Leftovers reheat well and can be sliced and pan-fried for a crisp edge, which my family always fights over.

Best Ways to Store

Cool the dish completely at room temperature for no more than two hours, then cover and refrigerate. Stored in the fridge, the casserole keeps well for 3–4 days.

To reheat: warm individual portions in the microwave until heated through, or reheat the whole dish in a 350°F oven for 15–20 minutes, covered with foil to prevent over-browning, then remove the foil for the last 5 minutes to refresh the top.

For longer storage, you can freeze baked slices in an airtight container or wrapped tightly in foil and a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ask the Chef

Q: Can I make this without dairy?

A: I haven’t tested a full dairy-free version of this exact recipe. The milk contributes to the custard set; if you try a non-dairy milk, choose a full-bodied one and be prepared for textural differences. You’ll also want a dairy-free cheese that melts well.

Q: Can I add vegetables like peas or corn?

A: Yes — small, quick-cooking vegetables like thawed frozen peas or corn can be folded in with the rice in step 5. Use about 1/2 to 1 cup, and don’t add excess water.

Q: Will brown rice work?

A: Brown rice will require longer cooking and more water. I recommend cooking it first according to package directions and then proceeding, but keep in mind the texture will be denser and the baking time may change.

Final Thoughts

Parsley Rice is one of those dependable dishes I return to when I want something simple but satisfying. It’s straightforward to make, uses ingredients you likely have on hand, and presents well whether you’re serving two or a dozen. Follow the steps and measurements here for consistent results, and then tweak small things — a sharper cheddar, a scattering of extra parsley — to make it yours.

Make it once, and you’ll find occasions where it fits: next to roasted meats, as a potluck favorite, or as a cozy, leftover-friendly lunch. It’s humble, but honest, and that’s why I keep it in my repertoire.

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