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Cheesy Rice

Creamy, comforting cheesy rice made with sharp cheddar, butter, and aromatic vegetables. This simple dish transforms humble rice into something rich and restaurant-worthy, perfect as a side dish or hearty main course.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 and 1/2 cups long-grain white rice uncooked
  • 3 cups vegetable or chicken broth
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh parsley chopped (optional)

Equipment

  • Large skillet or Dutch oven with a lid
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Knife for chopping vegetables
  • Cutting board
  • Cheese grater if using block cheese

Method
 

  1. Place your large skillet over medium heat and add the butter, letting it melt for about 1 minute until foamy and nutty-smelling.
  2. Add the diced onion to the melted butter and stir constantly for about 3 minutes until the pieces become translucent and soft.
  3. Stir in the minced garlic and cook for exactly 1 minute, stirring constantly so it doesn't burn, until the raw smell disappears and becomes toasty and fragrant.
  4. Pour in the uncooked rice and stir constantly for 2 to 3 minutes until each grain gets coated with butter and starts to look slightly translucent at the edges.
  5. Add the broth to the rice and stir once to combine everything evenly. Increase the heat to high and let the mixture come to a boil, about 3 minutes, then reduce the heat to low.
  6. Place the lid on your skillet and let the rice cook undisturbed for 18 to 20 minutes. Resist the urge to stir or peek too often.
  7. Take the skillet off the heat and remove the lid carefully. Stir in the shredded cheddar cheese and whole milk until the cheese melts completely and distributes evenly throughout the rice.
  8. Add the salt, black pepper, and garlic powder, stirring well to combine. Taste the rice and adjust seasonings as needed, then stir in the fresh parsley if using.
  9. Let the rice rest off the heat for 2 minutes before serving to allow the grains to finish absorbing any remaining liquid and become fluffier.

Notes

Use freshly shredded cheese rather than pre-shredded from a bag, as the anti-caking agents in bagged cheese prevent it from melting smoothly. Warm your broth before adding it to the rice for faster and more even cooking. Store leftover cheesy rice in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months.