Ingredients
Main Ingredients
- 1 cup long grain white rice (not instant or brown)
- 3 tablespoons unsalted butter
- 1/2 small onion, small diced
- 8 ounces chicken broth
- 8 ounces whole milk
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces sharp cheddar cheese, grated
Instructions
- Rinse Rice: Add your rice to a fine mesh sieve and rinse under cold water to remove surface starches, helping the rice cook fluffy with distinct grains instead of sticky or gummy.
- Sauté Onions: In a saucepan over medium heat, melt the butter. Add the diced onion and cook until it begins to lightly brown around the edges, about 3 to 4 minutes, enhancing aroma and flavor.
- Add Ingredients and Simmer: Stir in the rinsed rice, chicken broth, whole milk, paprika, salt, and pepper. Bring the mixture to a simmer over medium heat.
- Cook Rice: Cover the saucepan and reduce heat to low, just above simmer or almost off. Cook according to your rice package instructions, typically about 18 to 20 minutes, until the rice is tender and most liquid is absorbed.
- Do Not Lift Lid: Resist the urge to lift the lid repeatedly during cooking to avoid releasing steam that can increase cooking time and dry out the rice.
- Add Cheese and Fluff: Remove the pot from heat, add the grated sharp cheddar cheese, and gently stir to combine. Fluff the rice with a fork to mix and serve warm.
Notes
- Use long grain white rice (not instant or brown) to achieve the best fluffy texture.
- Rinsing the rice removes excess starch and prevents it from becoming gummy.
- Keep the lid on during cooking to allow proper steaming and even cooking.
- Feel free to substitute chicken broth with vegetable broth for a vegetarian option, though this recipe is not fully vegetarian due to chicken broth.
- Sharp cheddar cheese provides a distinct flavor but you can try other melting cheeses like Monterey Jack or Colby for variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
