Easy Cheesy Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup long-grain white rice (avoid instant or brown varieties)
02 -
3 tablespoons unsalted butter
03 -
½ small onion, finely diced
04 -
1 cup chicken broth
05 -
1 cup whole milk
06 -
4 ounces sharp cheddar cheese, freshly grated
→ Seasonings
07 -
½ teaspoon sweet paprika
08 -
¼ teaspoon fine salt
09 -
¼ teaspoon freshly ground black pepper
# Instructions:
01 -
Place rice in a fine-mesh strainer and rinse under cold running water until water runs clear. This removes excess starch and prevents the rice from becoming sticky or gummy.
02 -
Heat butter in a medium saucepan over medium heat until melted and foaming. Add diced onion and cook, stirring occasionally, until edges begin to turn golden brown, about 3-4 minutes.
03 -
Stir in the rinsed rice, chicken broth, milk, paprika, salt, and pepper. Mix everything together until well combined, then bring the mixture to a gentle simmer.
04 -
Once simmering, cover the pan tightly and reduce heat to the lowest setting. Let cook undisturbed for 18-20 minutes until rice is tender and liquid is mostly absorbed. Avoid lifting the lid during cooking to prevent steam from escaping.
05 -
Remove pan from heat and immediately add the grated cheddar cheese. Using a fork, gently stir and fluff the rice while incorporating the cheese. Serve immediately while hot and creamy.
# Notes:
01 -
For brown rice substitution, increase cooking time to 45 minutes and add extra water if mixture appears dry during cooking.
02 -
Maintain a 2:1 liquid-to-rice ratio for perfect texture. Keep heat low and avoid repeatedly lifting the lid.
03 -
Leftover cheesy rice stays fresh in the refrigerator for 3-4 days when stored in an airtight container.
04 -
If rice appears too dry during cooking, lower heat further and add ¼ cup water as needed.