In a medium saucepan, melt 4 tablespoons of butter over medium heat until it becomes bubbly and fragrant, about 1-2 minutes.

Add 1 small, finely diced onion to the bubbling butter. Sauté for 2-3 minutes, stirring occasionally, until the onions become softened and translucent.

Stir in 1 cup of long grain white rice, along with 1/2 teaspoon of garlic powder and 1/2 teaspoon of salt. Cook for 1 minute, stirring continuously.

Pour in 1 1/4 cups of low-sodium chicken stock and 1 1/2 cups of milk. Cover the saucepan with a lid and bring the mixture to a gentle boil, about 3-5 minutes.

Once boiling, reduce the heat to low, keeping the saucepan covered. Let it simmer for about 20 minutes, stirring occasionally.

Remove the saucepan from heat and stir in the reserved milk, 1 tablespoon of lemon juice, lemon zest, and 1/2 cup of finely grated parmesan cheese. Mix vigorously until well-combined.

Taste your Creamy Parmesan Rice and adjust the salt as needed. Garnish with 1 tablespoon of freshly chopped parsley.