Asiago Roasted Garlic Rice Recipe


  • 1 3/4 cups uncooked Texmati® White Rice
  • 1 large head garlic
  • 1 teaspoon olive oil
  • 4 tablespoons butter
  • 3 1/2 cups chicken stock
  • 1/2 cup milk
  • 4 oz cream cheese, softened
  • 3/4 cup Asiago cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat oven to 425 degrees F.
  • Cut the top of the garlic bulbs off, exposing the cloves. Peel the outer layer of skin off and place garlic on a square of aluminum foil. Drizzle olive oil over the top and wrap the bulb up in the foil. Roast in the oven for 30-35 minutes. Remove from oven, open foil and allow it to cool. Squeeze the garlic out of the skin into a small bowl.
  • Melt butter in a large skillet over medium-high heat. Add rice and sauté until lightly browned & toasty (about 3 minutes). Add chicken stock and bring to a boil. Cover and reduce heat to medium low. Simmer until rice is tender and liquid is absorbed, about 15 minutes.
  • Add the garlic, milk and cream cheese. Stir until the cream cheese begins to melt. Mix in the Asiago cheese, salt, and pepper. Stir & cook another 2 to 3 before transferring to a serving dish. Top with additional Asiago and fresh basil, if desired.