This cheesy rice recipe folds cheddar into tender long-grain rice with a little milk and Savory Desert Dust. Melt the cheese gently off the heat for a creamy side that still has distinct grains. Allow about 45 minutes, including a 10-minute covered rest.
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
1 cup (240 ml) dry regular long-grain white rice, not instant
2 cups (480 ml) unsalted vegetable broth, or the liquid amount specified on the rice package
1 level teaspoon (5 ml) Savory Desert Dust
1 tablespoon (15 ml) unsalted butter
1/4 cup (60 ml) whole milk, plus up to 2 tablespoons (30 ml) if needed
1 cup (4 ounces / 113 g) freshly grated medium cheddar cheese
Directions
Rinse the rice. Rinse the rice under cold running water until the water is mostly clear, then drain well. Use standard US measuring cups and check the package liquid amount.
Bring to a simmer. Put the rice, broth, Savory Dust and butter in a small heavy saucepan with a tight lid. Bring to a boil, stir once, cover and turn the heat to its lowest setting.
Cook and rest. Simmer for 18–20 minutes, or the rice-package time, until the liquid is absorbed and the grains are tender. Remove from the heat and leave covered for 10 minutes, then fluff gently.
Melt in the cheese. Stir in the milk. Add the grated cheddar in two batches, folding just until melted. Keep the pan off the heat; if needed, use very low heat briefly while stirring. Do not boil.
Adjust and serve. For a looser texture, fold in extra milk 1 tablespoon at a time, up to 2 tablespoons. Taste before adding more seasoning and serve immediately; the rice thickens as it cools.
Yield: 4 side servings.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Use regular long-grain white rice and follow its package liquid ratio and simmer time if they differ. Instant rice and brown rice need different amounts and cooking times, so they are not direct swaps in this method.
WHICH CHEESE MELTS BEST?
Freshly grated medium cheddar gives a familiar flavor and melts readily into the hot rice. Add it gradually after removing the pan from the heat. Very aged cheddar or pre-shredded cheese can give a less smooth result.
WHY DOES THE RECIPE ADD CHEESE AFTER COOKING?
The rice needs water-based liquid to soften first. Adding cheese after the covered rest lets it melt gently without prolonged boiling, which can make the sauce oily or grainy. Stir only enough to combine.
HOW CAN I FIX RICE THAT IS TOO THICK OR TOO WET?
If thick after adding cheese, fold in a little more milk. If the rice is still wet before the cheese step, cook uncovered briefly until the excess liquid is gone. If the grains are firm and dry, add a splash of hot water and cover until tender before adding dairy.
CAN I ADD VEGETABLES?
Serve vegetables alongside, or fold a small amount of already-cooked, well-drained vegetables into the finished rice. This base recipe contains no broccoli. Raw or watery vegetables would change the rice's cooking time and liquid balance.
HOW SHOULD I STORE AND REHEAT CHEESY RICE?
Cool quickly in a shallow container and refrigerate promptly, ideally within 1 hour, at 40°F (4°C) or below. Use within 24 hours. Reheat once until steaming throughout and 165°F (74°C), adding a splash of milk or water and stirring to heat evenly.
WHAT ALLERGENS ARE IN THIS RECIPE?
Butter, milk and cheddar contain milk, and Savory Desert Dust currently lists mustard. Check the broth and all current labels for other allergens and cross-contact statements. The recipe is not dairy-free.
