Recipes / Side Dish

Homemade Cheesy Rice

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Homemade Cheesy Rice

Tricia
The Cook
6 Servings
6 Ingredients
16 Comments

Simple, creamy, and kid-friendly this Homemade Cheesy Rice is the perfect side dish to sit down to after a long day. A homemade cheddar sauce brings together the pieces of broccoli and long grain rice for a comforting taste of home both adults and kids can enjoy.

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6 Servings
6 Ingredients
16 Comments

Ingredients

  • 2 tablespoons Butter
  • 2 tablespoons Flour, All-Purpose
  • 2 cups Milk
  • 3 cups Cheddar Cheese, Shredded
  • 3 cups dice and cook Broccoli
  • 4 cups cook White Rice, Long-Grain

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium saucepan, melt the butter over medium heat.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium saucepan, melt the butter over medium heat.
  2. Stir in the flour, being sure to combine it with the butter very well.
  3. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken.
  4. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously.
  5. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes.
  6. Add the cheese and stir until melted.
  7. Add in cooked broccoli and rice.
  8. Serve.

Categories

traditional, spring, summer, fall, winter, nut-free, kid-friendly, vegetarian, egg-free, kosher, gluten-free, soy-free, fish-free, shellfish-free, top-fan-favorites

Categories

traditional, spring, summer, fall, winter, nut-free, kid-friendly, vegetarian, egg-free, kosher, gluten-free, soy-free, fish-free, shellfish-free, top-fan-favorites

16 Comments

Join the discussion

  1. YUM! I make chicken brocolli rice casserole in the crockpot and I should think about freezing it in small portions for lunch!

  2. This looks so delicious! This surely is kid AND adult approved. Thanks for linking up this week.

  3. You have a child who likes the CRUST?? Wow, I’m jealous! This looks good, thanks!

  4. Will frozen rice pop out of muffin tins like mashed potatoes will? Or do I need to get some disposable cups?

    1. I’m not exactly sure. I would say this recipe should pop out pretty easily but haven’t tried it for sure.

  6. Made this tonight for dinner and it was great! I did add about a tablespoon of seasoned salt and had to add in some more milk at the end because my sauce was too thick. Family of 3 ate about 1/4 of it and I was able to freeze 3/4 in 3 separate baggies for meals in the future.

  7. tricia you should never use a microwave for your food or the baby’s. Microwave ovens actually change the molecular structure of the food. For more details you can visit mercola.com, a doctor’s site that covers this. Your baby is really a cutie. Mine are all grown up. Treasure the moments!
    http://articles.mercola.com/si…

  8. Is there a good way to reheat without using the microwave? We try to use it only for popcorn or things like that but not for meals?

    1. Great question Tahara. The best way is to probably warm it up on the stovetop if don’t want to use the microwave!

  9. It says to mix the flour and melted butter on a “medium” heat.. but might I recommend a low-medium, if not low. The butter cooks fast once it’s melted and the combined heat of the pan and butter can make the mixture cook quickly, which doesn’t let it mix well with the milk. I had to do it a couple time to get it right. Melting the butter on low and mixing the flour in then was way easier to control. Also, adding room temperature milk doesn’t take quite as long. However, when I’m in the kitchen low and slow is the way to go. Delicious recipe though!! ????

  10. Is there a preferred way of cooking for 20 covered or uncovered? I made this recipe dozens of times, and it always turns out great uncovered. Thanks, Tricia!

    1. We always have good results uncovered too! I say if it’s working, don’t mess with it! 😉