Cheesy Rice
A simple, creamy bowl of cheesy rice made with pantry staples that elevates any meal.
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.
Notes
For lower fat, use low-fat milk and skip the extra butter; increase cheese slightly for flavor. Reheat on stovetop with a splash of milk or broth to revive creaminess.