Creamy Buttermilk Rice

1In a medium saucepan, combine the buttermilk (2 cups), rice (1 cup), and water (½ cup).

2Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice (1 cup) is tender and most of the liquid is absorbed.

3In a separate skillet, melt the butter (1 tablespoon) over medium heat.

4Add the chopped onion (½) and garlic (2 cloves) to the skillet and cook until softened, about 3-4 minutes.

5Stir in the dried thyme (½ teaspoon), oregano, paprika (½ teaspoon), cayenne pepper (¼ teaspoon), and black pepper (¼ teaspoon).

6Add the cooked rice (1 cup) to the skillet and stir to combine with the seasoned onions and garlic (2 cloves).

7Sprinkle the grated Parmesan cheese (½ cup) over the rice (1 cup) mixture and stir until the cheese is melted and the rice (1 cup) is creamy.

8Garnish with chopped fresh parsley before serving.

9Serve the creamy buttermilk (2 cups) rice (1 cup) hot as a main dish or side.