Easy Cheesy Rice Side Dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup long grain white rice (not instant)
02 -
3 tablespoons unsalted butter
03 -
½ small onion, finely diced
→ Liquids
04 -
8 ounces chicken broth
05 -
8 ounces whole milk
→ Seasonings & Cheese
06 -
½ teaspoon paprika
07 -
¼ teaspoon salt
08 -
¼ teaspoon black pepper
09 -
4 ounces sharp cheddar cheese, freshly grated
# Instructions:
01 -
Start by giving your rice a good rinse in a fine mesh sieve - this simple step makes all the difference in getting perfectly fluffy rice instead of a sticky mess!
02 -
Melt the butter in a saucepan over medium heat until it's bubbling. Toss in your diced onion and let it cook until you see those lovely golden brown edges appearing, about 3-4 minutes.
03 -
Now for the magic - add your rinsed rice, chicken broth, milk, and all those wonderful seasonings. Give everything a good stir, bring it to a gentle simmer, then cover and turn the heat way down low.
04 -
Let it cook undisturbed (resist peeking!) for 18-20 minutes, or until the rice is tender and has soaked up most of that flavorful liquid.
05 -
Here comes the best part - take the pan off the heat, add your shredded cheese, and gently fluff everything together with a fork until it's perfectly creamy and irresistible. Serve it up while it's nice and warm!
# Notes:
01 -
For brown rice lovers, expect a longer cooking time of about 45 minutes, and you might need to add a splash more liquid during cooking.
02 -
The perfect liquid-to-rice ratio is 2:1 for white rice. Keep that heat low and the lid on for best results!
03 -
Leftovers stay delicious for 3-4 days when stored in an airtight container in the fridge.