Creamy Cheesy Rice
This creamy, cheesy rice recipe turns basic long-grain white rice into a rich, comforting side or one-bowl meal, ready in under 30 minutes.
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.
Notes
Measure the cheese after grating for better melting. If using low-sodium broth, taste before adding the full ¼ teaspoon salt.