Adding cheese makes everything better right? This Cheesy Rice recipe is giving major risotto vibes, but it simple enough to through together on a week night. You've tried cooking our Buttered Garlic Rice with broth, now let's try cooking rice with milk for some extra creaminess!
Ingredients to make Cheesy Rice
Chop the broccoli florets in pretty small pieces. Sneak it in the cheesy rice at the end for added crunch (and I suppose the health benefits.)
- Long Grain White Rice (not instant)
- Onion
- Garlic
- Milk
- Vegetable (or chicken) broth
- Gratted Cheddar Cheese
- Broccoli (optional)
See recipe card for quantities.
Instructions
Get your rice ready by rinsing it in order to get ride of the extra starch covering the grains. It will prevent the grains from sticking to each other while cooking.
To a saucepan on medium heat, drizzle in the olive oil. Cook the chopped onions and garlic until onions are translucent.
Stir in the rinsed rice, the salt, and cook while stirring for a minute.
Stir in the milk and the broth. Place the lid on the pan and bring to a low simmer. Cook for 15 minutes or until most of the liquids have been absorbed and the rice is cooked.
Take the cooked rice off the heat. Place the grated cheddar cheese and and the broccoli in the rice and gently fold everything together.
The end texture should be super cheesy/creamy.
Storing your leftover Cheesy Rice
Place any left over rice in an air tight container and refrigerate for up to 3 days.
Recipe
Cheesy Rice
Ingredients
- 1 Cup Long Grain White Rice , rinsed
- 1 Tbsp Olive Oil
- ¼ Cup Onion , diced
- 2 Cloves Garlic , minced
- 1 teaspoon Salt
- 1½ Cups Milk
- 1 Cup Vegetable Broth
- 1 Cup Cheddar Cheese , grated
- 1 Cup Broccoli Florets , chopped finely
Instructions
- Rinse your rice and drain. Chop up your veggies and grate your cheese.
- Prepare a medium sauce pan (with a lid) on medium high heat. Drizzle in the olive oil and cook the minced garlic, chopped onion, and salt, until onions are translucent.
- Add in the rice and cook with the onion and rice for a minute to crisp it up. Add the milk and the broth to the pan and bring to a simmer.
- Place the lid on the pan and turn the heat down to a low simmer. Cook the rice for 15 minutes or until most of the liquids have cooked into the rice. Try to not overcook the rice.
- Take the cooked rice off of the heat. Place the grated cheddar and chopped broccoli into the rice and stir to fluff up the rice. Serve hot and enjoy!
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