Creamy, comforting, and bursting with savory flavor—this cheese rice is everything I crave in a quick, satisfying dish. It comes together easily with simple ingredients and makes the perfect side or stand-alone meal. Whether you’re feeding a crowd or just looking for something cozy on a weeknight, this recipe delivers every time.
Table of contents
What is Cheese Rice?
Cheese rice is one of those comfort foods that feels like a warm hug in a bowl. It’s creamy, savory, and packed with satisfying flavor, making it the perfect side dish—or even a main course—when you’re looking for something hearty but simple.
The rice becomes infused with rich broth and melts together with cheese and a velvety base, making every bite irresistible.
It’s a go-to in my kitchen whenever I need a cozy dish that doesn’t take much time but always delivers on taste.
Ingredients for the Best Results
When I make cheese rice, I always start with fluffy, perfectly cooked rice.
From there, everything builds up with sautéed onion and garlic, which bring in that deeply aromatic foundation. A little dairy-free butter goes a long way to help create a smooth, rich texture. Adding vegetable broth lets the rice soak up savory notes while keeping things moist and flavorful.
What really makes this dish shine is the creamy swirl of sour cream blended in at the end, followed by a generous handful of cheese that melts beautifully. And don’t skip the parsley! It adds a pop of color and a touch of brightness that rounds it all out.
How to Make Cheese Rice
The process couldn’t be easier. Start by warming a bit of butter in a pan and letting the chopped onions and garlic sizzle until they’re golden and fragrant.
Once everything smells amazing, stir in the cooked rice, followed by the cheese and sour cream. Let the rice soak up all that goodness, then stir in the vegetable broth. A sprinkle of chopped parsley on top is the perfect finish.
I love how this all comes together so quickly—you don’t need to spend hours in the kitchen to make something truly satisfying.
Tips and Tricks for Leftovers
Cheese rice holds up surprisingly well in the fridge. I usually store it in an airtight container, and when I’m ready to reheat, I add just a splash of broth or water and warm it gently on the stove.
That brings back the original creaminess and helps prevent it from drying out. It’s also microwave-friendly, but a low, slow reheat keeps the texture just right.
Sometimes, I like to turn leftovers into stuffed peppers or use them as a base for a grain bowl the next day. It’s versatile enough to stretch into another full meal.
Ideas for Variations and Uses
One of the best parts about cheese rice is how easy it is to adapt.
You can stir in sautéed mushrooms or spinach to sneak in some extra veggies. It’s also amazing topped with roasted tomatoes or even folded into a burrito wrap with beans and avocado.
I’ve even used it as a filling for baked vegetables—like zucchini or bell peppers—or layered it into a casserole with breadcrumbs on top for a crispy finish. You really can’t go wrong.
Frequently Asked Questions About Cheese Rice
Medium or long-grain white rice is ideal because it stays fluffy and absorbs flavor well. Jasmine or basmati rice can add a fragrant touch, but even brown rice works if you prefer something heartier—just keep in mind it may need a bit more broth and cooking time.
Add the cheese after lowering the heat so it melts slowly and smoothly without clumping. Stir it in gradually, and don’t boil it after adding the cheese—that helps keep the texture creamy and prevents it from separating.
Technically yes, but the texture might change slightly after freezing because of the creamy ingredients. If you do freeze it, reheat gently and stir in a little extra sour cream or broth to refresh the texture.
If it’s dry, it might need more broth or cream stirred in during cooking. Sticky rice can happen if it’s overcooked or if the rice was too starchy—rinsing uncooked rice before cooking helps reduce that. Always keep an eye on the heat and stir gently to keep everything smooth and well blended.
Other Recipes to Try
If you try this cheese rice recipe, I’d love to see how it turned out for you!
Tag me on Instagram or Facebook with a photo of your creation—it seriously makes my day to see your kitchen victories. And if you enjoyed the recipe, please leave a comment and a star rating below.
Your feedback helps others find and enjoy this dish, too.
Easy Cheese Rice
This creamy, comforting cheese rice is my go-to for a quick and satisfying meal. It’s made with simple ingredients and comes together in a snap. It’s the perfect side dish or a complete meal on its own. Whether you’re feeding a crowd or just looking for something cozy on a weeknight, this recipe is sure to please.
Ingredients
- 1 cup white rice, uncooked
- 5 tablespoons dairy free butter
- 4 cloves garlic, pressed
- 1 medium onion, finely chopped
- 1/2 cup dairy free sour cream
- 1/3 cup vegetable broth
- 5 oz dairy free cheese
- 3 tablespoons parsley, chopped
- salt, pepper to taste
Instructions
- The process begins with cooking the rice according to the package directions.
- While the rice is cooking, warm the butter in a pan and letting the chopped onions and garlic sizzle until they're golden and fragrant.
- Once everything smells amazing, stir in the cooked rice, followed by the sour cream and the cheese. Do this all on low heat.
- Pour in the vegetable broth slowly. Let the rice soak it up until you reach the consistency of thr Cheese Rice you prefer.
- Finally, add a sprinkle of chopped parsley on top is the perfect finish. Season with salt and pepper, to taste.
Notes
- Sautéing the garlic and onion until golden brings out their natural sweetness and builds the base of flavor—don’t rush this step.
- For extra creaminess, stir in the sour cream over low heat and avoid boiling after adding the cheese to keep the texture smooth.
- Garnish with fresh parsley just before serving to add a pop of color and a bright, fresh finish to the rich, savory flavors.
Nutrition Information:
Yield: 4 Serving Size: 1/2 cupAmount Per Serving: Calories: 350Total Fat: 26gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 578mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 11g