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CHOW: Recipes: Cheesy Baked Rice

Cheesy Baked Rice Recipe

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Cheesy Baked Rice
Difficulty: Easy | Total Time: 1 hr 10 mins | Active Time: | Makes: 6 to 8 servings

Cheesy baked rice is like a fluffy down comforter: You just want to slide in and pull it up over your head. This one is especially calm-inducing with cream, buttery sautéed onions, and cheddar cheese, and it pairs beautifully with more assertive dishes like our Thyme-Rubbed Bison Short Ribs or Roasted Beef Tenderloin with Henry Bain Sauce.

This recipe was featured as part of our Kentucky Derby Day menu.

INGREDIENTS
  • 2 tablespoons unsalted butter (1/4 stick), plus extra for coating the baking dish
  • 6 scallions, ends trimmed and white and light green parts thinly sliced
  • 1/2 medium yellow onion, finely chopped
  • 3 medium garlic cloves, finely chopped
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 3/4 cups long-grain rice
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded extra-sharp white cheddar cheese
INSTRUCTIONS
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
  2. Melt butter in a large frying pan over medium heat. When it foams, add scallions, yellow onion, garlic, 1/2 teaspoon of the salt, and pepper. Cook, stirring occasionally, until vegetables are tender but not browned, about 7 minutes.
  3. Add rice and stir to coat in butter. Add broth, cream, and remaining 2 teaspoons salt. Bring to a simmer, stirring frequently. Remove from heat, stir in 1 cup of the cheese, pour into the prepared dish, and spread evenly. Cover with aluminum foil and bake until most of the liquid has been absorbed and the rice is almost cooked, about 30 minutes.
  4. Uncover, evenly sprinkle remaining 1/2 cup cheese over top, and continue baking until rice is tender and cheese is golden, about 15 to 20 minutes more.
    Write a review | 12 Reviews
POST A COMMENT |12 Comments

COMMENT

  • This is so good... I like to make this for a large crowd and add bacon to it. Delish

  • I am from Alabama, and this to die for. A real Southern Classic !!!!

  • I'm totally melting from reading this! I'm emailing this to my three sons who will finally thank me for something!

  • This sounds really good, but I thought I was going to see something like the cheese rice used as a nest for the shrimp creole in the Ill. Enc. of American Cooking. I have been making that one for years. It is very tasty, as well, but not quite as "gourmet" as this one. I will try this one for sure. Thanks for sharing.

  • I agree that this might be good with some sauteed mushrooms, though probably not porcini, it doesn't really fit the southern image. Or, if you want to do a side dish that kicks the Black-Eyed-Pea out the window, why not add a little finely chopped broccoli? At least this version, unlike most others I've seen, leaves out the cheese whiz. Bleh!

  • Porcini would be good, BobB, but it defies the intent and the heritage of this recipe, which is good ol' Southern comfort food, and brings it to a different plain.

  • I bet this would be really good with some sauteed mushrooms added. Maybe even reconstituted dried porcini, and substitute some of the mushroom soaking liquid for some of the chicken broth.

  • A friend makes a version of this every Thanksgiving with broccoli and Cheez Whiz. Seriously. It's amazing. Very southern since the recipe includes a can of cream of mushroom soup. :)

  • I'm feeling less than perky :) today and this sounds like a great dinner.

  • I've done a similar dish with swiss and it tastes nice too.

  • Would any other cheese work in this recipe?

  • i could slip into a food coma just from *reading* this recipe...but in a good way :) seriously, it doesn't get more comforting than this!