Cheesy Rice

I’ve had cheesy rice in my brain for a long time.  And I’ve been trying to tackle it…for a long time.

I started by stirring shredded cheese into hot rice.  Nope.

Then I tried making my mac and cheese sauce and stirring that into rice.  It was ok right away but quickly solidified into a nope (sadness).

I finally hit a winner with this recipe.  The rice stays creamy and perfectly cheesy, almost risotto-like and absolute perfection!

I like to add broccoli, but the men in my family are pretty “meh” about the addition, so since I’m outnumbered three to one, I serve the broccoli on the side and mix it myself!

Sunday Funday

Rice

• Bhuga Chawal by Mayuri's Jikoni 
• Cheesy Rice by Amy's Cooking Adventures 
• Crab Sushi Bowl by A Day in the Life on the Farm 
• Crispy Rice Cereal Brittle by A Messy Kitchen 
• Easy Tava Pulav by Sizzling Tastebuds 
• Fried Rice with Crab and Peas by Karen's Kitchen Stories 
• Hubble Bubble Pumpkin Rice Pot by Food Lust People Love 
• Varicha Bhat by Sneha's Recipe

Cheesy Rice

Adapted from MJ & Hungryman

¾ cup long grain brown rice

2 cups water

1 ½ teaspoons chicken bouillon powder

¼ cup milk

1 ½ tablespoons butter

½ teaspoon garlic powder

1 cup shredded cheddar cheese

In a medium saucepan, stir together the rice, water, and bouillon powder.  Bring to a boil.  Cover and reduce to a simmer.  Cook until rice is tender, about 45 minutes.

Stir the butter, milk, garlic powder, and cheese into the hot rice.  Stir until butter and cheddar are melted and serve.