Cheesy rice. It doesn’t get much tastier than gooey, buttery, salty, cheesy goodness encasing each grain of overly starchy rice. Mmmmmm…As you can tell by my pictures, it does not photograph in an appealing manner and I tried to make up for that by putting it in various scenarios.
It’s hard to write a recipe for cheesy rice since everyone prefers a different level of all the main ingredients. I have never fully measured everything in this, and I never will. But for your sake I will try my best to guess.
I think it’s best to make this with medium grain rice since it gets to be so very starchy, like a risotto rice. But seeing as how this recipe is incredibly unfancy, you can also just use minute rice. The way I go about this is I use 1/2 cup uncooked rice and about 1 1/3 cups water (I measure 1 cup of water then usually throw in some more to make the rice super tender). Also at least 1 slice of cheese per 1/2 cup rice works well. Of course you can add more, and it can be any kind you enjoy. I personally think American cheese works best because it melts to the rice and not to the bowl.
This recipe is tripled since I was sharing with my family.
4 cups water
2 tsp salt
2 Tbsp butter or margarine
1 ½ cups medium grain rice
3 slices American cheese
Bring water, salt, and butter to a boil. Stir in rice, cover, and put stove on low. Cook 15-20 minutes, or until rice is tender, adding more water as needed. Remove from heat, rip cheese into smaller pieces and stir it into the rice until it’s completely melted.
Feel free to add more cheese as desired.
The above bowl was a lovely wedding favor from the elegant wedding of Laura and Peter Sohl.