Cheese Scallion Rice
Creamy, cheesy rice studded with fresh scallions. Cooked on the stovetop with butter and sharp cheddar, this side dish is simple, comforting, and packed with flavor. Ready in under 30 minutes.
- Prep
- 8 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 33 min
- Makes
- 4 servings (about 4 cups)
Steps
Before you start
- Have all ingredients measured and prepped before you start cooking
- Use long-grain rice (white or brown); do not rinse if you prefer creamier texture
- Measure stock or water accurately for proper rice texture
Prepare ingredients
- Shred the cheddar cheese if not pre-shredded.
- Slice the scallions, separating the white and light green parts from the darker green tops.
- You should have about 3 tbsp of white and light green scallion pieces for cooking, and 1 tbsp of dark green for garnish.
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Tip: Shredding cheese yourself rather than using pre-shredded will melt more smoothly and create a creamier sauce.
Toast the rice
- Melt butter in a 2-quart saucepan over medium heat.
- Add the rice and stir constantly for 2–3 minutes until the grains are coated and smell nutty.
- This step helps the rice absorb liquid evenly and prevents mushiness.
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Ready when: Rice grains are coated in butter and smell fragrant
Tip: Stir continuously to prevent the rice from sticking or browning too much.
Add broth and season
- Pour in the chicken or vegetable broth and sprinkle with salt.
- Stir once to combine.
- Increase heat to medium-high and bring the liquid to a gentle boil, stirring occasionally.
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Ready when: Liquid reaches a gentle boil with small bubbles breaking the surface
Tip: Do not stir excessively once the liquid is boiling, or the rice will release too much starch and become gluey.
Simmer and cover
- Reduce heat to low and cover the saucepan with a tight-fitting lid.
- Simmer for 15–18 minutes without lifting the lid or stirring.
- The rice should absorb all the liquid and become tender.
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Ready when: All liquid is absorbed and rice grains are tender when pierced with a fork
Tip: Resist the urge to check on the rice frequently—steam needs to stay trapped to cook the rice evenly.
Melt cheese and add scallions
- Remove from heat and let the rice rest, covered, for 2 minutes.
- Remove the lid and stir in the shredded cheddar cheese and the white and light green scallion pieces until the cheese is fully melted and incorporated.
- Grind black pepper over the top and taste for seasoning, adding more salt if needed.
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Ready when: Cheese is completely melted and distributed evenly throughout the rice
Tip: Add cheese off the heat so it melts gently and evenly without becoming oily or separated.
Garnish and serve
- Transfer the rice to a serving bowl or platter.
- Sprinkle the reserved dark green scallion tops over the surface.
- Serve hot while the cheese is creamy and the scallions are bright and fresh.
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Tip: Adding fresh scallion tops at the end keeps their flavor and color vibrant.
Good to know
Tips
- For extra creaminess, stir in 2–3 tablespoons of whole milk or heavy cream along with the cheese.
- If the rice seems dry after cooking, add 2–3 tablespoons of warm broth or milk and stir gently.
- This rice pairs beautifully with roasted chicken, grilled fish, or vegetables.
- For a spiced version, add ½ teaspoon of smoked paprika or a pinch of cayenne when toasting the rice.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of broth or milk to restore creaminess. Do not freeze, as the texture of the cheese will become grainy when thawed.
Substitutions
- sharp cheddar cheese → Gruyère, Emmental, or Fontina cheese. Use the same amount; these aged cheeses melt smoothly and add a more sophisticated flavor.
- fresh scallions → Fresh chives or the green parts of leeks. Use the same amount; both provide a mild onion flavor and bright color.
- long-grain white rice → Brown rice. Increase liquid to 3¼ cups and cook time to 30–35 minutes. Brown rice has a nuttier flavor that pairs well with cheese.
- chicken or vegetable broth → Water or milk. Water will produce a milder rice; milk will make it richer and creamier but may brown more easily on the bottom.
