Creamy, cheesy rice that’s cozy enough for a weeknight and simple enough for a busy day—this recipe turns basic long-grain white rice into a rich, comforting side or one-bowl meal. It’s silky from whole milk, savory from chicken broth and sharp cheddar, and ready in under 30 minutes. If you love easy, reassuring dishes, pair it with eggs or a bold soup; for another breakfast-friendly casserole try our cheesy egg bake for a cozy morning.
Why you’ll love this dish
This cheesy rice hits the sweet spot between comfort and convenience. It’s budget-friendly, uses pantry staples, and is forgiving when you need to stretch proteins or vegetables for dinner. Kids usually respond to the creamy texture and cheddar flavor, while adults appreciate the simple technique that delivers consistent results.
“A bowl of this cheesy rice felt like a warm hug—perfect for hectic weeknights and great for leftovers.” — a reader who made it three times in a week
Reasons to reach for this recipe:
- Fast: about 25–30 minutes hands-on and hands-off time.
- Versatile: serves as a side, a base for roasted vegetables, or a one-bowl meal with shredded chicken.
- Reliable: uses long-grain white rice for a fluffy, non-mushy finish.
How this recipe comes together
Start by softening the onion in butter, then toast the rice briefly for a nuttier flavor. Add the combined chicken broth and whole milk, bring to a gentle simmer, and cover. After the rice absorbs the liquid, let it rest off the heat, then fold in sharp cheddar so it melts into a glossy, creamy finish. Simple technique, big payoff.
What you’ll need
- 1 cup long grain white rice — do not use instant or brown rice for best texture.
- 8 ounces (1 cup) chicken broth — or use vegetable broth for a vegetarian version.
- 8 ounces (1 cup) whole milk — substitute heavy cream for an ultra-rich result.
- 3 tablespoons unsalted butter — olive oil works for a lighter option.
- ½ small onion, diced — or 2 tablespoons onion powder if fresh isn’t available.
- ½ teaspoon paprika — smoked paprika is a tasty alternative.
- ¼ teaspoon salt — adjust to taste, especially if your broth is salty.
- ¼ teaspoon black pepper — omit or reduce if cooking for young children.
- 4 ounces sharp cheddar cheese, grated — Monterey Jack or a Mexican blend are good swaps.
Notes: Measure the cheese after grating for better melting. If using low-sodium broth, taste before adding the full ¼ teaspoon salt.
Step-by-step instructions
- Gather and prep: grate the cheese, dice the onion, and measure liquids.
- Heat a medium saucepan over medium heat. Add the butter and let it melt.
- Add the diced onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, about 3–4 minutes.
- Stir in the rice and paprika. Toast the rice for 1–2 minutes, coating the grains with butter and onion flavor.
- Pour in the chicken broth and whole milk. Increase heat to bring the mixture to a gentle boil.
- Once bubbling, reduce the heat to low, cover the pan, and simmer for 18 minutes. Do not lift the lid during this time.
- After 18 minutes, remove the pan from heat and let it sit, covered, for 5 minutes to finish steaming.
- Fluff the rice with a fork, then stir in the grated cheddar until melted and evenly distributed. Taste and adjust salt and pepper as needed.
- Serve warm.
Timing note: Total active time is about 10 minutes; cook plus resting time is about 23–25 minutes.
Best ways to enjoy it
Creamy cheesy rice works beautifully as a side or a main. Serve suggestions:
- Spoon alongside roasted chicken or pan-seared pork chops.
- Turn it into a meal by topping with sliced grilled sausage, roasted vegetables, or a fried egg.
- Use as a creamy base for sautéed mushrooms and greens for a vegetarian plate. If you want a cozy soup companion, try pairing it with an easy creamy lasagna soup for a comforting combo.
For plating, keep it simple: a shallow bowl, a sprinkle of extra shredded cheddar, and a few chives or cracked black pepper on top for color and contrast.
Storage and reheating tips
- Cool any leftovers to room temperature within two hours, then refrigerate.
- Fridge: store in an airtight container for up to 3–4 days. Reheat gently in a saucepan with a splash of milk, stirring until hot. Microwave reheating works too—add a teaspoon of water or milk per serving to prevent drying.
- Freezing: portion into airtight containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: always reheat to an internal temperature of 165°F (74°C) before eating.
Avoid leaving cooked rice at room temperature for extended periods—bacillus cereus can grow in improperly stored rice.
Helpful cooking tips
- Rinse or don’t? Rinsing long-grain white rice once under cold water removes extra starch and can make the final grains a bit fluffier. For this creamy version, a light rinse is optional.
- Toast the rice briefly in butter for a nuttier, more layered flavor.
- Don’t stir while it’s simmering. Lifting the lid or stirring releases steam and can make the rice gummy.
- If the rice finishes with a little excess liquid, let it rest uncovered for a minute or two; if it’s dry, stir in a splash of milk before adding cheese.
- Use freshly grated cheese for best melting and flavor—pre-shredded cheese often contains anti-caking agents that affect meltiness.
- For a richer result, swap half the milk for heavy cream or add a tablespoon of cream cheese with the cheddar.
Different ways to try it
- Protein add-ins: fold in shredded rotisserie chicken, diced ham, or crisped bacon at the end.
- Veg-forward: stir in roasted bell peppers, peas, or steamed broccoli for color and nutrients.
- Spice it up: add a pinch of cayenne or a teaspoon of Dijon mustard for depth.
- Vegan option: replace butter with olive oil, milk with full-fat plant milk, and cheddar with a good melting vegan cheese. Cook time and liquid remain the same.
Common questions
Q: Can I use brown rice or instant rice instead of long-grain white rice?
A: Brown rice requires more liquid and a longer cook time—about 40–45 minutes—so the proportions here won’t work. Instant rice also changes texture and will become mushy. For best results, stick with long-grain white rice as specified.
Q: Can I make this ahead and reheat for a potluck?
A: Yes. Cook, cool, and refrigerate up to 3 days. Reheat on the stovetop with a splash of milk to restore creaminess. For large batches, reheat in a covered baking dish at 325°F (160°C) until warmed through.
Q: Is it okay to use low-fat milk?
A: You can, but the finished rice will be less rich and slightly less creamy. If using low-fat milk, consider adding a tablespoon of butter or 2 tablespoons of cream cheese with the cheddar to improve mouthfeel.
Q: Why did my rice turn gummy?
A: Possible causes: stirring during simmer, too much heat, or using the wrong rice. Keep the heat low, don’t lift the lid, and use long-grain white rice for a fluffier result.
Q: How can I bulk this up into a main course?
A: Add cooked shredded chicken, sautéed mushrooms, roasted vegetables, or a can of drained beans. Stir them in after the rice has rested and the cheese is melted so everything warms through without overcooking.
Enjoy a bowl of creamy cheesy rice whenever you want a fuss-free, comforting meal.
Creamy Cheesy Rice
Ingredients
Main Ingredients
- 1 cup long grain white rice Do not use instant or brown rice for best texture.
- 8 ounces chicken broth Or use vegetable broth for a vegetarian version.
- 8 ounces whole milk Substitute heavy cream for an ultra-rich result.
- 3 tablespoons unsalted butter Olive oil works for a lighter option.
- ½ small onion, diced Or 2 tablespoons onion powder if fresh isn’t available.
- ½ teaspoon paprika Smoked paprika is a tasty alternative.
- ¼ teaspoon salt Adjust to taste, especially if your broth is salty.
- ¼ teaspoon black pepper Omit or reduce if cooking for young children.
- 4 ounces sharp cheddar cheese, grated Monterey Jack or a Mexican blend are good swaps.
Instructions
Preparation
- Gather and prep: grate the cheese, dice the onion, and measure liquids.
- Heat a medium saucepan over medium heat. Add the butter and let it melt.
- Add the diced onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, about 3–4 minutes.
- Stir in the rice and paprika. Toast the rice for 1–2 minutes, coating the grains with butter and onion flavor.
- Pour in the chicken broth and whole milk. Increase heat to bring the mixture to a gentle boil.
Cooking
- Once bubbling, reduce the heat to low, cover the pan, and simmer for 18 minutes. Do not lift the lid during this time.
- After 18 minutes, remove the pan from heat and let it sit, covered, for 5 minutes to finish steaming.
- Fluff the rice with a fork, then stir in the grated cheddar until melted and evenly distributed. Taste and adjust salt and pepper as needed.
- Serve warm.