Baked Rice and Cheese
You'll love this simple and cheesy rice bake recipe.
Published by William Morrow
Editor's Note: If you are looking for an alternative for traditional macaroni and cheese, look no further than this recipe for Baked Rice and Cheese. Familiar ingredients combine in an unexpected way to recreate the comfort food classic, and it's likely that you all of the necessary ingredients already on hand. For more adventurous eaters, this baked rice casserole recipe can be modified in a variety of ways. Be sure to check out the variation below that includes mushrooms and bacon.
Like macaroni and cheese, but this homey version is made with cooked rice instead of elbow macaroni. Perfect food for cold weather.
Makes6 to 8 servings
Recipe CourseMain Course, Side Dish
Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureButtery, Cheesy, Chewy, Rich, Savory
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 3 cups milk, warmed
- 1 teaspoon kosher salt, or to taste
- Dash of Tabasco sauce
- 2 cups coarsely shredded Cheddar
- 3 to 4 cups cooked medium- or long-grain white rice
- 1 cup coarsely shredded mozzarella
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Preheat the oven to 350°F. Lightly butter a shallow 2-quart baking dish, about 8 inches square or 11 × 7 inches.
Melt the butter in a large saucepan. Add the flour and cook, stirring, over low heat for 5 minutes. Gradually stir in the milk; cook, stirring, until the milk boils and the sauce is slightly thickened. Remove from the heat. Add the salt and Tabasco sauce. Stir in the Cheddar. Taste and add more salt if needed.
Spread the rice in the baking dish. Pour the cheese sauce over the top. Sprinkle with the mozzarella. Bake until the top is browned and bubbly, about 45 minutes. Let stand for 10 minutes before cutting into squares and serving.
Mushroom-and-Bacon Baked Rice and Cheese
Omit the Tabasco. Heat 1 tablespoon olive oil in a large skillet. Add 1 slice bacon, diced, and cook, stirring, until lightly browned. Add 2 cups sliced cremini or white button mushrooms and ½ cup chopped onion. Cook, stirring, until golden brown, about 10 minutes. Season with salt and pepper. To assemble the casserole, spread half of the rice in the baking dish. Spoon the mushroom filling evenly over the top. Add the remaining rice in an even layer. Pour the cheese sauce on top. Sprinkle with the mozzarella and bake as directed.
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