Name: Buttery Cheesy Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup long grain white rice; 3 tablespoons unsalted butter; 1/2 small onion, small diced; 8 ounces chicken broth; 8 ounces whole milk; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 ounces sharp cheddar cheese, grated

I make this Buttery Cheesy Rice whenever I want something creamy, comforting, and packed with sharp cheddar flavor. I love how this simple side dish comes together quickly and turns basic pantry staples into a rich and satisfying addition to any weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it is simple, reliable, and full of flavor. I only use one saucepan, which makes cleanup easy. I enjoy how the combination of chicken broth and milk creates a creamy texture without needing heavy cream. I also appreciate how the sharp cheddar melts smoothly into the rice, giving every bite a rich and savory taste. I find that it pairs perfectly with roasted meats, grilled chicken, or even vegetables, making it a versatile side dish I can serve with almost anything.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup long grain white rice

3 tablespoons unsalted butter

1/2 small onion, small diced

8 ounces chicken broth

8 ounces whole milk

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

4 ounces sharp cheddar cheese, grated

Directions

I start by adding the rice to a fine mesh sieve and rinsing it under cold water to remove excess surface starch. I find this step helps the rice cook up fluffy with separate grains instead of turning sticky.

In a saucepan over medium heat, I melt the butter. I add the diced onion and cook it for about 3 to 4 minutes, until it softens and turns lightly golden around the edges.

Next, I stir in the rinsed rice, chicken broth, milk, paprika, salt, and black pepper. I bring everything to a gentle simmer, then I cover the saucepan and reduce the heat to low.

I let the rice cook for 18 to 20 minutes, or according to the package instructions, until it becomes tender and most of the liquid is absorbed. I avoid lifting the lid too often because I do not want the steam to escape.

Once cooked, I remove the saucepan from the heat. I add the grated sharp cheddar cheese and gently stir until it melts completely and blends evenly into the rice. I fluff the rice with a fork and serve it warm for the creamiest texture.

Servings and timing

I prepare this dish in about 25 minutes total. I spend 5 minutes on preparation and about 20 minutes cooking.

This recipe makes 4 servings, and each serving contains approximately 420 calories.

Variations

I sometimes switch things up depending on what I have available. I like adding a handful of steamed broccoli for a vegetable boost. Occasionally, I stir in cooked bacon bits for a smoky flavor. I also enjoy experimenting with different cheeses, such as mozzarella for extra stretchiness or a mix of cheddar and Monterey Jack for a milder taste. When I want a little heat, I add a pinch of cayenne pepper or a few diced jalapeños.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk to help bring back the creamy texture, then I warm it gently on the stovetop or in the microwave, stirring occasionally to prevent it from drying out.

Related Recipes:

Hearty Cheddar Garlic Herb Potato Soup

FAQs

How do I prevent the rice from becoming mushy?

I make sure to rinse the rice thoroughly before cooking and avoid stirring it too much while it simmers. I also keep the lid on to maintain steady steam during cooking.

Can I use brown rice instead of white rice?

I can use brown rice, but I know it requires a longer cooking time and possibly more liquid. I adjust the cooking time according to the package instructions.

Can I make this recipe vegetarian?

I simply substitute vegetable broth for the chicken broth to make the recipe vegetarian while keeping all the flavor.

What type of cheddar works best?

I prefer sharp cheddar because I find it gives the strongest flavor. I also grate it myself for smoother melting.

Can I freeze cheesy rice?

I can freeze it, but I notice the texture may change slightly after thawing. I reheat it slowly with extra milk to help restore its creaminess.

Conclusion

I enjoy making this cheesy rice because it is quick, comforting, and full of rich cheddar flavor. I love how easily it fits into busy weeknights while still delivering homemade goodness. Whenever I need a dependable and satisfying side dish, I always come back to this creamy, flavorful rice.

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