There’s something timeless about a bowl of cheesy rice. It’s the kind of side dish that quietly steals the spotlight from whatever else is on the table. The first time I made it, it wasn’t even the main event—I just wanted something warm and comforting to go alongside a roast chicken. By the end of the meal, everyone was scooping seconds of the rice and asking for the recipe.
This dish is creamy, cheesy, and deeply satisfying. It’s made with simple ingredients you probably already have in your kitchen. Whether you serve it as a side or turn it into a full meal by adding a bit of protein or veggies, it’s the kind of recipe that earns a permanent spot in your weekly rotation.
Why I Keep This Recipe Handy
Cheesy rice is one of those recipes that feels nostalgic. It reminds me of the kind of food that brings people together around the table. It’s simple but has that cozy, homemade flavor that never gets old.
I also love that it’s flexible. Some nights it’s just a side dish with roasted chicken or grilled fish. Other nights I throw in cooked veggies or leftover chicken and call it dinner. It’s quick to make, doesn’t require any fancy equipment, and it reheats beautifully.
Ingredients That Make It Work
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Butter: I use butter for its rich flavor. It gives the onions a golden sweetness and creates a base that makes the rice taste so much more than plain. If I’m out of butter, olive oil works in a pinch, but butter always wins here.
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Onion: A little bit of sautéed onion makes the whole dish more flavorful. It’s worth the extra two minutes at the beginning.
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Rice: I like using long-grain white rice. It cooks up fluffy and creamy without getting mushy. I don’t use instant rice—it tends to break down too much.
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Broth: Chicken or vegetable broth infuses the rice with savory flavor. If I’m using low sodium broth, I season it a bit more with salt or herbs.
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Milk: Whole milk makes the rice creamy. Lower-fat milk works too but gives a lighter texture.
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Cheese: Freshly grated cheese is key. I usually go for sharp cheddar, but Monterey Jack or Gruyere makes it extra luscious. Pre-grated cheese doesn’t melt as smoothly, so I always grate it myself.
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Seasoning: A simple mix of paprika, salt, and black pepper gives it that gentle savory lift without overpowering the cheese.
How I Make It at Home
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Start with the base. I melt butter in a pot and sauté the onions until soft and fragrant.
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Add the rice and liquid. The rice, broth, milk, and seasoning go in next. Once it comes to a simmer, I cover the pot and lower the heat.
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Let it cook. I keep the lid on and resist the temptation to stir. The rice absorbs the liquid slowly, becoming tender and creamy.
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Finish with cheese. When the rice is cooked, I remove it from the heat and stir in the grated cheese. It melts into the rice, turning it into a velvety, cheesy side that everyone wants a spoonful of.
Tips That Always Help
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Rinse the rice before cooking. This step removes excess starch and keeps the rice from turning gummy.
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Keep the heat low once it simmers. Too much heat makes the liquid evaporate too quickly and can burn the bottom of the pot.
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Don’t lift the lid too often. Steam is your friend here—it helps cook the rice evenly.
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A splash of water fixes dry rice. If the rice looks a little dry, I gently stir in a bit of water and let it steam for a few more minutes.
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Stir cheese off the heat. Adding the cheese once the pot is off the burner keeps it smooth and creamy.
Easy Variations I Love
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With protein: Leftover rotisserie chicken, crumbled sausage, or cooked ground meat can turn this into a complete meal.
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With veggies: Broccoli, peas, or spinach work beautifully. I stir them in with the cheese at the end.
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With seasoning: A sprinkle of taco seasoning or Cajun spice gives the dish a fun twist. A dash of hot sauce adds a little kick.
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With extra cheese: If I’m making it for a weekend meal, I sometimes mix cheddar and Gruyere for a deeper flavor.
How I Serve It
This cheesy rice goes with just about everything. I love serving it with roasted chicken, baked fish, grilled vegetables, or even something simple like a fried egg on top. When I want a no-fuss dinner, I stir in a few veggies and some leftover chicken, and it’s a full meal in one pot.
Storing and Reheating
Leftovers keep well for up to three days in the fridge. I store them in an airtight container. To reheat, I add a splash of milk or broth to bring the creaminess back and warm it gently on the stove or in the microwave.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook, so you’ll need to adjust the cooking time and liquid.
Do I have to rinse the rice first?
I recommend it. Rinsing removes excess starch, which keeps the rice fluffy rather than sticky.
What cheese works best?
Sharp cheddar is my go-to, but Monterey Jack, Gruyere, or a mix of cheeses works beautifully. Freshly grated cheese melts best.
Why is my rice dry?
It might have cooked at too high a temperature or lost too much steam. Add a little water or milk, stir gently, and let it sit covered for a few minutes.
How long do leftovers last?
Up to three days in the fridge. Warm gently with a bit of added liquid to bring back the creamy texture.
Cheesy Rice
Creamy, rich, and full of melted cheddar, this cheesy rice is the perfect comfort side dish.
Ingredients
- 1 cup long grain white rice (not instant or brown)
- 3 tablespoons unsalted butter
- ½ small onion, finely diced
- 8 ounces chicken broth
- 8 ounces whole milk
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces sharp cheddar cheese, freshly grated
Instructions
- Rinse the rice thoroughly in a fine mesh sieve to remove extra starch, which helps it cook up fluffy and not sticky.
- In a saucepan set over medium heat, melt the butter. Add the onion and cook for 3 to 4 minutes, until it softens and begins to turn golden at the edges.
- Stir in the rice, chicken broth, milk, paprika, salt, and pepper. Bring everything to a gentle simmer, then cover the pan and reduce the heat to very low.
- Cook for about 18 to 20 minutes without lifting the lid, until the rice is tender and most of the liquid has been absorbed.
- Remove from the heat and add the shredded cheddar cheese. Gently fluff the rice with a fork as the cheese melts, creating a creamy, cheesy finish. Serve warm.
Notes
- Keep any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove with a splash of milk or water to bring back the creamy texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 289Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 58mgSodium 574mgCarbohydrates 16gFiber 0gSugar 4gProtein 10g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This cheesy rice is one of those recipes that doesn’t try too hard—it just works. It’s creamy, cozy, and goes with nearly everything. Whether it’s tucked next to a main dish or enjoyed in a bowl on its own, it’s the kind of comfort food that has a way of making the table feel warm and inviting.
