This Cheesy Rice recipe has four options to add in veggies and has been a staple of my youngest kiddo’s diet for the past year. It’s SO easy, versatile, and stores wonderfully in the fridge. And it’s downright delish!
Cheesy Rice
I love this approach to Cheesy Rice because of the four flavor variations is easy for kids (and adults!) to eat, the veggies are soft, and there’s just enough cheese to help it be creamy—without going overboard in the richness department. It has a full cup less cheese than many other cheesy rice recipes (to cut down on the sodium a little), but is still so delicious!
What’s the best rice for Cheesy Rice?
I love them all! Actually, I love using a white rice for cauliflower Cheesy Rice since it blends right in, but I also love using brown rice or sprouted rice blends (Trader Joes’ has a good one) for the other versions. It really works well with any kind of rice, though you’ll get more fiber and B vitamins from the whole grain brown rice options.
TIP: You will need to adjust the amount of water used to cook the rice depending on the package directions and which vegetable you add, so keep that in mind as you get ready to make this recipe.
Ingredients in Cheesy Rice
To make any of these Cheesy Rice recipes you’ll need:
- rice
- butter
- salt
- garlic powder (optional)
- shredded cheddar cheese
- Broccoli florets, cauliflower crumbs (or florets), carrots, or sweet corn
TIP: You can also make the rice plain and skip the veggies.
How to Make Cheesy Rice Step-by-Step
Here’s a look at how to make Cheesy Rice with Broccoli, and then we’ll get into how to vary it to use other veggies!
- Gather ingredients. (photo 1)
- Place water in a large pot and bring to a simmer over medium heat. Add the rice and cook until tender. Turn off the heat, cover, and let sit for 5 minutes. Meanwhile, steam the broccoli. Drain well. (photo 2)
- Stir in the broccoli or other veggie, butter, salt, garlic powder and cheese. (photo 3)
- Serve warm. (photo 4)
Cheesy Rice with Broccoli
I’ve discovered that once you know the basics of how to make Cheesy Rice, you can vary it in all sorts of ways—adding in broccoli for a classic combo, or going with shredded carrots, corn, or even cauliflower crumbles. They’re all pleasantly mild to enjoy as a side dish or as a vegetarian main.
Cheesy Rice with Cauliflower
To make Cheesy Rice with cauliflower, pick up a bag of cauliflower crumbs (or “rice”) or chop up cauliflower florets in the food processor to measure 2 cups. Add it to the pot with the rice, add one cup more water than the package says, and cook according to the package directions on the rice. I love making stovetop cheesy rice this way!
TIP: Frozen cauliflower rice works well here too.
Cheesy Rice with Carrots
You can do the same thing with carrots, cooking them right along with the rice. Add finely shredded or grated carrots it to the pot with the rice, add one cup more water than the package says, and cook according to the package directions on the rice.
Cheesy Rice with Corn
You can also simply stir in thawed frozen sweet corn to the rice, seasonings, and cheese. My kids love this variation and I find that it makes an excellent base for Burrito Bowls!
What’s the best way to store leftover Cheesy Rice?
Simply store it in an airtight container in the fridge for 3-5 days. Or in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.
Is there anyway to make non-dairy Cheesy Rice?
While it won’t be exactly the same, you can replace the butter with olive oil or coconut oil and use mashed avocado instead of the cheese to help the rice hold together.
Tips for Making the Best Cheesy Rice
- Use whichever rice you prefer, adjusting the cooking time according to the directions on the package. I like jasmine or basmati white rice or short grain brown rice best.
- Store leftovers in an airtight container for up to 5 days and warm to serve.
- Let the kids eat with a spoon or their hands.
- Serve as a vegetarian main dish or with your favorite protein main.
I’d love to hear your feedback if you try this recipe so please comment below!
Easy Cheesy Rice (with Veggies!)
Ingredients
- 1 1/2 cups short grain brown rice (or sprouted rice or other white rice)
- 2 cups finely chopped broccoli florets (OR 2 cups cauliflower "rice" OR 2 cups shredded carrots, OR 2 cups thawed frozen corn)
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 cup shredded cheddar cheese
Instructions
- Place 4 cups water in a large pot and bring to a simmer over medium heat. Add the rice and cook for about 20-25 minutes, or until tender.
- Turn off the heat, cover, and let sit for 5 minutes.
Cheesy Rice with Broccoli
- Place the broccoli in a steamer basket fit into a pot filled with 2 inches of water. Bring to a simmer, cover, and cook for 4-6 minutes or until florets are tender.
- Stir the broccoli into the cooked rice with the butter, salt, garlic powder, and cheese. Serve warm.
Cheesy Rice with Cauliflower
- Add the cauliflower "rice" to the pot with the rice. Cook the rice as directed on the package, adding 1 cup additional water, until tender.
- Turn off the heat, cover, and let sit for 5 minutes. Stir in the butter, salt, garlic powder, and cheese. Serve warm.
Cheesy Rice with Carrots
- Add the shredded carrots to the pot with the rice. Cook the rice as directed on the package, adding 1 cup additional water, until tender.
- Turn off the heat, cover, and let sit for 5 minutes. Stir in the butter, salt, garlic powder, and cheese. Serve warm.
Cheesy Rice with Corn
- Cook the rice as directed on the package or until tender. Turn off the heat, cover, and let sit for 5 minutes.
- Stir in the corn, butter, salt, garlic powder, and cheese. Serve warm.
Video
Notes
- Store leftovers in the fridge for 3-5 days in an airtight container or in the freezer for up to 3 months. Thaw overnight in the fridge and serve warm.
- To make a version of this idea without dairy, you can replace the butter with olive oil or coconut oil and use mashed avocado instead of the cheese to help the rice hold together.
- When making the cauliflower one, I like to use white rice so the rice and the cauliflower blend together well.
- You could also stir in chopped spinach to the cooked rice with the cheese to make a leafy greens version.
- Use whichever rice you prefer, adjusting the cooking time according to the directions on the package.
- Let the kids eat with a spoon or their hands.
- Serve as a vegetarian main dish or with your favorite protein main.
Could I make these into a rice ball? My daughter isn’t great with a spoon yet
I’m not sure if they’ll hold but you could either preload the spoon and hand it over for her to self-feed or let her eat it with her hands.
I made cheesy rice with cauliflower. It’s delicious and so easy. I had a bag of frozen steamed cauli so I added it after the rice was cooked.
I’m a big fan of cheesy rice – I loved that this had less salt and way fewer ingredients than any boxed rice mix. We added about 1/4 cup of chicken broth to our mix for some extra flavor and moisture when reheating. Thanks!
Hi Amy! If you using 2 cups of frozen cauliflower rice would you still add the full additional cup of water? Thanks!
Hi- I’d make it the same way if using frozen.
Great easy recipe my 21 month old (and all members of the family) really enjoyed.
Thank you!
Love all the alternatives – we gave tried your broccoli rice and loved it – you are so heloful.
Thanks!
Can this be frozen
I haven’t frozen it but I think it would be fine!
So good! My 2 year old enjoyed it, thank you!!
Could I make this in a rice cooker? Would I need to adjust anything?
I haven’t tried it but I think it should work the same as if you were cooking rice on its own. Let me know if you try it!
Another hit for Ms 19 months. Dairy destroys her tum and poos, so I made this with vegan butter and lactose free cheese. There are only 3 dinners she hoovers down, pasta, pizza and this.. . Without your loving care in providing dairy free options i dont know how we would be surviving. Our toddler is a nourished toddler with your recipes Amy.
Hi! I was wondering if it’s possible to make this with already prepared rice? Thanks!
Yes, you’ll just need to cook any veggie you want to add separately too, then stir it into the rice with the cheese to mix and melt.
How would you suggest to heat up if already cooked? Back in a pot or microwave the cheese?
We usually warm this briefly in the microwave.
Love the cauliflower version – wondering how you would do this with a leafy green like spinach or kale?? Would love your advice how to prepare it
I found this online and tried it. It was delicious but I will add mor garlic next time! See link below. I’m always looking for delicious rice ideas.
MARINATED KALE:
7 cups kale sliced leaves , tightly packed (1cm / 2/5″ slices) (Note 1)
2 tsp extra virgin olive oil
Salt and pepper
GARLIC BUTTER RICE:
2 tbsp (30g) unsalted butter
3 – 4 large garlic cloves , minced
1 1/2 cups uncooked white rice (Note 2)
2 1/4 cups chicken broth (or vegetable)
FINISHING:
1 – 2 tbsp (15 – 30g) butter
1/3 cup chopped almonds (or other nuts / seeds of choice)
Instructions
Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
Add rice, stir for 10 seconds.
Add broth, stir, then cover.
Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 – 15 minutes until all liquid is absorbed (tilt pot to check).
Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
Lastly, stir through extra butter and add salt and pepper to taste.
Serve and sprinkle over nuts (or stir nuts through rice).
Thanks for the recipe, Amy! I’m going to try the corn version! My one year old is loving corn at the moment, so hopefully this will make it more of a meal for her! It’s also making me feel pretty hungry right now!
I hope she loves it!
Another hit for my husband and I! I opted for the riced cauliflower and followed the exact directions. It came out delicious, like a creamy risotto! Unfortunately my 3 year didn’t eat it which surprised me (she did however gobble up your chicken tenders that I served with it). Regardless I will be making again even if just for me and my husband as it was simple and so tasty!!
I’m glad that it was a hit with most of you! (And we’re having that same dinner later this week!)