Cheesy Rice Recipe (Creamy, Comforting, and Ready in 20 Minutes)
This stovetop Cheesy Rice Recipe is a creamy, comforting side dish made with long-grain rice, cheddar, and simple pantry ingredients. It comes together in about 20 minutes and is perfect as a cozy side or a customizable base for a full meal.
Ingredients
- 1 cup long-grain white rice uncooked; jasmine or regular long-grain, not instant
- 2 cups low-sodium chicken broth or vegetable broth for a vegetarian version
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion finely diced (about 1/2 cup)
- 2 cloves garlic minced, or 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional; regular paprika is fine
- 1/2 cup milk whole milk for creamiest result; 2% or half-and-half also work
- 1 cup sharp cheddar cheese shredded and packed; freshly shredded melts best
- 1/4 cup Parmesan cheese grated; optional
- 2 tablespoons cream cheese optional but recommended, for extra creaminess
- 2 tablespoons fresh parsley or chives chopped, for garnish
Instructions
- Add the uncooked long-grain white rice to a fine-mesh strainer and rinse under cool water until the water runs mostly clear. This removes excess starch and helps prevent the cheesy rice from turning gummy. Shake off excess water well.1 cup long-grain white rice
- In a medium saucepan or deep skillet, heat the butter and olive oil over medium heat. Add the finely diced onion and a small pinch of salt. Cook, stirring often, for 3–4 minutes, until the onion is soft and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, without browning.1 tablespoon unsalted butter, 1 tablespoon olive oil, 1 small yellow onion, 2 cloves garlic
- Add the rinsed rice to the pan with the onions and garlic. Stir so all the grains are coated in the buttery oil. Toast for 1–2 minutes, stirring frequently, until some grains look slightly opaque and a nutty aroma develops.1 cup long-grain white rice
- Sprinkle in the fine sea salt, black pepper, and smoked paprika (if using), stirring to coat the rice and onions with the seasonings. Pour in the chicken broth and stir gently once to make sure no rice is stuck to the bottom of the pan.2 cups low-sodium chicken broth, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan tightly with a lid and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid while it cooks; a quick peek near the end is fine.
- Turn the heat to low and remove the lid. Fluff the cooked rice gently with a fork. Pour in the milk and add the cream cheese (if using). Stir slowly until the cream cheese melts and the rice looks creamy and saucy. If it seems too thick, add an extra tablespoon or two of milk.1/2 cup milk, 2 tablespoons cream cheese
- Turn off the heat. Add the shredded sharp cheddar and grated Parmesan (if using) a handful at a time, stirring after each addition until fully melted and smooth. This gentle, off-heat melting helps create a silky, creamy cheesy rice. Taste and adjust salt and pepper as needed.1 cup sharp cheddar cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper
- Let the cheesy rice sit for 2–3 minutes; it will thicken slightly as it stands. If it becomes too thick, stir in a splash of warm broth or milk to loosen. Garnish with chopped fresh parsley or chives and serve warm as a side dish or base for your favorite protein and veggies.2 tablespoons fresh parsley or chives
Notes
For broccoli cheddar rice, stir in 1–1 1/2 cups cooked broccoli florets when you add the cheese. For a Tex-Mex twist, swap smoked paprika for chili powder, use half cheddar and half pepper jack, and stir in drained black beans and corn. Leftovers keep 3–4 days in the fridge and reheat best with a splash of milk or broth over low heat or in the microwave.
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