Quick and Creamy Stovetop Cheesy Rice
A rich and creamy cheesy rice dish that’s quick to prepare and perfect as a comforting side or standalone meal.
Ingredients
For the rice
- 1 tablespoon unsalted butter For sautéing
- 2 cloves garlic, minced For flavoring
- 1 cup long-grain white rice, uncooked The base of the dish
- 2 cups chicken broth (or vegetable broth) For cooking the rice
- 1/2 teaspoon salt To taste
- 1/4 teaspoon black pepper To taste
For creaminess
- 1/2 cup milk (whole or 2%) To add creaminess
- 4 ounces cream cheese, cut into cubes For richness
- 1 1/2 cups shredded sharp cheddar cheese For flavor and creaminess
- 1/2 cup grated Parmesan cheese For added flavor
Instructions
Preparation
- Melt the butter in a medium saucepan over medium heat.
- Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
- Add the uncooked rice to the saucepan and stir constantly for 1 minute to lightly toast the grains.
- Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
- Immediately reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
Finishing
- Remove the saucepan from the heat.
- Stir in the milk and the cubed cream cheese until the cream cheese has melted and the mixture is smooth.
- Add the shredded cheddar cheese and Parmesan cheese. Stir gently until all the cheese is fully melted and incorporated.
Notes
Consider topping with fresh herbs like chives or parsley for added flavor and color. Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.