A simple, creamy bowl of cheesy rice can rescue a hectic weeknight, up-level a potluck, or comfort a kid who needs something familiar. This version uses pantry staples — rice, broth, cheese, milk, and butter — and transforms plain grains into a rich, velvety side in about the same time it takes to roast a protein. If you enjoy quick rice sides with big flavor, you might also like our take on an air-fried rice option for a different texture: air fryer fried rice recipe.
Why you’ll love this dish
This cheesy rice is exactly what it says on the tin: cheesy, creamy, and ridiculously simple. It’s a perfect bridge between starch and comfort—more luxurious than plain steamed rice but far quicker and less fussy than a risotto.
“We served this with roast chicken and it was the hit of the night — creamy without being gluey.” — a reader-style note
Reasons to try it now:
- Speed: Ready in about 20 minutes, including active cooking time.
- Budget-friendly: Basic pantry ingredients that stretch to feed a crowd.
- Kid-approved and adaptable: Mild cheddar is a safe bet, but you can switch cheeses for more complexity.
- Versatile: Works as a side, a bed for saucy mains, or a base for one-pan bowls.
The cooking process explained
Before you start: you’ll bring broth to a boil, add rice, then simmer covered until tender. From there it’s a quick finish — butter, milk (or cream), and shredded cheese go in off-heat so the dairy melts evenly into a silky sauce. The whole flow is one pot and straightforward timing, which makes it ideal for multitasking.
Timing snapshot:
- Bring broth to a boil: 2–3 minutes.
- Simmer rice: 15–20 minutes (depending on rice type).
- Finish with dairy and cheese: 2–3 minutes.
Always taste before serving and adjust seasoning at the end.
What you’ll need
- 1 cup rice (long-grain white rice like jasmine or medium-grain; for brown rice, expect longer cook time)
- 2 cups chicken or vegetable broth (use low-sodium if you plan to salt later)
- 1 cup shredded cheese (cheddar is classic; try Monterey Jack, Gruyère, or a sharp white cheddar)
- 1/2 cup milk or cream (cream = richer, milk = lighter)
- 1 tablespoon butter
- Salt and pepper to taste
Substitutions and notes:
- For dairy-free: swap milk/cream and butter for a neutral plant-based milk and vegan butter, and use dairy-free shredded cheese (results vary).
- For lower fat: use low-fat milk and skip the extra butter; increase cheese slightly for flavor.
- If using brown rice, use 2 1/2 cups liquid and simmer 40–45 minutes.
How to prepare it
- Heat the broth in a medium pot until it reaches a rolling boil.
- Stir in the rice, reduce heat to a gentle simmer, and cover the pot.
- Cook undisturbed for 15–20 minutes (check package for exact timing) until the rice is tender and liquid is absorbed.
- Remove the pot from heat and let it sit covered for 2 minutes to settle.
This short overview keeps the process predictable: boil, simmer, rest, finish. It’s forgiving, but avoid lifting the lid during the simmer too often — trapped steam cooks the rice evenly.
Step-by-step instructions
- Bring 2 cups of broth to a boil over medium-high heat.
- Add 1 cup rice, give a quick stir, reduce to low heat, and cover immediately.
- Simmer for about 15–20 minutes. Start checking at 15 minutes: rice should be tender and most liquid absorbed.
- Turn off the heat and let the covered pot rest for 2 minutes — this evens out moisture.
- Uncover and stir in 1 tablespoon butter until melted.
- Pour in 1/2 cup milk or cream and 1 cup shredded cheese, stirring until the cheese is fully melted and the rice becomes creamy.
- Season with salt and fresh-cracked black pepper to taste. Serve warm.
Quick safety note: if your rice feels undercooked but the liquid is gone, add 2–4 tablespoons hot broth or water, cover, and simmer another 2–3 minutes.
Best ways to enjoy it
This cheesy rice pairs beautifully with roasted or grilled proteins, but it also stands on its own.
- With mains: Serve alongside roasted chicken thighs, pork chops, or pan-seared salmon.
- As a bowl: Top with sautéed mushrooms, steamed broccoli, or a fried egg for an easy meal.
- For a crispy contrast: spread leftovers in a hot skillet and press to get crunchy bits — if you’re into contrasting textures, think of techniques like the ones in Bobby Flay’s crispy rice technique for inspiration.
- Garnishes: sprinkle chopped chives, parsley, or a little smoked paprika to brighten the dish.
Storage and reheating tips
- Refrigeration: Cool promptly and store in an airtight container for up to 3–4 days.
- Freezing: For best texture, freeze only if you used cream sparingly; place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat with a splash of milk or broth to revive creaminess, stirring frequently. Microwave in 30-second bursts, stirring between intervals and adding liquid as needed.
Food safety: do not leave cooked rice at room temperature for more than 2 hours; cooled rice can harbor bacteria if left out too long.
Helpful cooking tips
- Use warm broth if possible — it keeps the pot temperature steady when you add rice.
- Stir only at the end: once the rice simmers, avoid stirring to prevent developing gluey starchiness.
- Grate your own cheese: pre-shredded cheese contains anti-caking agents that can hinder melting; freshly grated melts smoother.
- Control creaminess: add cream for silkiness, milk for a lighter sauce; adjust quantity to get your preferred texture.
- Boost flavor without salt: use a flavorful stock and finish with a squeeze of lemon or a touch of hot sauce to lift the dish.
Flavor swaps
- Garlic-Parmesan: sauté a clove of minced garlic in the butter, then stir in grated Parmesan instead of cheddar.
- Tex-Mex: mix in a handful of canned corn, black beans, a pinch of cumin, and pepper jack cheese. Top with cilantro and lime.
- Mushroom and thyme: sauté sliced mushrooms in butter until golden, fold into the finished rice with Gruyère and fresh thyme.
- Vegan: use a savory plant-based milk, vegan butter, and a dairy-free melty cheese; add nutritional yeast for cheesy depth.
Common questions
Q: Can I use long-grain vs short-grain rice?
A: Yes. Long-grain rice (jasmine, basmati) yields fluffier grains. Short or medium-grain will be plumper and creamier. Adjust cook time to the package instructions.
Q: Is it better to use broth or water?
A: Broth adds savory depth; low-sodium broth lets you control salt. Water works in a pinch, but you’ll likely need more seasoning.
Q: My rice turned gummy — what went wrong?
A: Overstirring during cooking, too much liquid, or using a very starchy rice can cause gumminess. For a looser texture, use long-grain rice, avoid stirring while simmering, and rest the rice 2 minutes after cooking.
Q: Can I make this ahead for a dinner party?
A: Yes. Cook it up to a day ahead, refrigerate, and gently reheat with a splash of broth or milk just before serving. For crispy edges, spread in a buttered baking dish and broil briefly.
Q: How can I make this richer without adding more cheese?
A: Stir in a small knob of mascarpone or crème fraîche at the end for richness without extra saltiness.
If you want another rice side with a different technique and texture, try experimenting with methods that crisp the grains or add bold seasonings — small changes make a big difference in comfort-food rice recipes.
Cheesy Rice
Ingredients
Main Ingredients
- 1 cup rice (long-grain white rice like jasmine or medium-grain) Expect longer cook time for brown rice.
- 2 cups chicken or vegetable broth Use low-sodium if you plan to salt later.
- 1 cup shredded cheese (cheddar is classic) You can try Monterey Jack, Gruyère, or a sharp white cheddar.
- 1/2 cup milk or cream Cream equals richer, milk equals lighter.
- 1 tablespoon butter Use vegan butter for a dairy-free version.
- Salt and pepper to taste
Instructions
Cooking
- Bring 2 cups of broth to a boil over medium-high heat.
- Add 1 cup of rice, give a quick stir, reduce to low heat, and cover immediately.
- Simmer for about 15–20 minutes, check at 15 minutes: rice should be tender and most liquid absorbed.
- Turn off the heat and let the covered pot rest for 2 minutes.
- Uncover and stir in 1 tablespoon of butter until melted.
- Pour in 1/2 cup of milk or cream and 1 cup of shredded cheese, stirring until the cheese is fully melted and the rice becomes creamy.
- Season with salt and fresh-cracked black pepper to taste. Serve warm.