Best 9 Garlic Mashed Creamed Rice Recipes

CREAMY CAULIFLOWER GARLIC RICE

Steps:

• Cook the rice according to package directions. Set aside.
• Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
• Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
• In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste.

GARLIC BUTTER PARMESAN RICE

Steps:

• Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter.
• Stir in garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.
• Add rice and stir around to evenly coat with the melted butter.
• Stir in milk, water, salt, and pepper; bring mixture to a boil.
• Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.
• Remove cover and stir in Parmesan cheese, baby spinach, and 1 tablespoon parsley.
• Remove from heat; cover and let stand 3 minutes.
• Garnish with remaining parsley and serve.

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.

THE BEST KETO MASHED CAULIFLOWER RECIPE

Steps:

• Place the cauliflower florets into a large bowl with 1/2 cup (118 mL) water. Cover the top with plastic wrap.
• Microwave for 10 to 15 minutes, until very soft and mushy. Drain and pat dry.
• Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
• Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the pan with a lid.
• Reduce water to a simmer and cook, covered, for 10 to 15 minutes, until cauliflower is very soft and mushy.
• Heat olive oil in a small skillet over medium heat. Add the minced garlic and saute for about a minute, until fragrant.
• Place the cooked cauliflower, sauteed garlic, butter, cream cheese, and salt into a food processor. Puree for 1-2 minutes, until completely smooth.
• Adjust salt to taste.
• Garnish with chives if desired. You can also drizzle some melted butter on top if you'd like.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

GARLIC MASHED CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

CREAMY DOUBLE-GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.
• Prepare the roasted garlic: Set each head of garlic on its side and cut off (and discard) the top 1/4 portion at the pointed end. Transfer each head of garlic to a separate piece of aluminum foil, cut-side up, and drizzle each head with 2 teaspoons oil. Pull up the surrounding aluminum foil and crimp tightly to seal. Transfer to the oven and roast until the garlic is softened and caramelized, 40 minutes to 1 hour, depending on the size of the heads. Set aside to cool.
• Prepare the garlic chips: Line a plate with paper towels. In a small shallow saucepan or frying pan, heat the canola oil over medium-high until shimmering. Working in batches, fry the sliced garlic, stirring often, until just starting to turn golden, 30 seconds to 1 minute. (They'll continue to darken from the residual heat, so you'll want to remove them from the hot oil before they're fully golden brown.) Transfer garlic chips to the plate using a slotted spoon. Season with salt and repeat with remaining sliced garlic. Set aside.
• Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water. Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.
• Meanwhile, prepare the herbed cream: Add the cream, bay leaves, rosemary and thyme to a medium saucepan and bring to a boil over medium-high, about 5 minutes. (The mixture will bubble up vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discarding the solids, and rinse out the saucepan. Return the infused cream to the saucepan and season with salt and pepper. Cover and set aside. (You should have about 1 1/3 cups.)
• Return the cooked potatoes to the pot along with the herbed cream and cubed butter. Squeeze the roasted garlic cloves from two heads into the potato mixture, discarding the skins, and mash until creamy. Season to taste with salt and pepper, and add more roasted garlic, if desired. (Store leftover roasted garlic in the refrigerator for 1 week.)
• Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Top with garlic chips, and serve immediately.

GARLIC "MASHED" CREAMED RICE

Steps:

• Bring 1 Cup Water & bouillon or Chicken Broth to a boil in saucepan.
• Add Rice, cover, and place on low heat for 15-18 minutes (depends on how hard you want the rice in the end).
• After rice has reached desired hardness, remove cover and add Sour Cream, Parmesan, Garlic Powder and Black Pepper. Mix well and continue to let simmer.
• If rice fails to soften anymore to your preferred texture, add small amounts of water and stir until preferred texture is reached.

RICH CAULIFLOWER MASH

Steps:

• Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes.
• Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve.