Easy Cheesy Rice
A quick and comforting cheesy rice recipe perfect for toddlers—and their grown-ups too! Ready in under 20 minutes with minimal prep and pantry staples.
Why This Recipe
- One-pot and fuss-free – great for busy weeknights or last-minute meals.
- Creamy and comforting – a hit with picky eaters.
- Customizable – add veggies or protein to make it a complete meal.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Rice: For the creamiest result, a short grain rice such as arborio. You can use jasmine or basmati rice—just adjust water and cooking time slightly.
- Cheese: Cheddar melts well, but you can use mozzarella, Colby, or a dairy-free alternative if needed.
- Milk: For dairy-free, use your favorite alternative milk (oat milk, almond milk or soy milk)
- Butter: Swap for olive oil or a dairy-free spread.
- Veggies: Grated veggies cook quickly and stir through easily. Frozen peas or frozen cauliflower rice also work well.
Illustrated Step By Step Guide - Let's Make Cheesy Rice
Below are illustrated step-by-step instructions to make my Cheesy Rice recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Rice + Stock = The Base of It All
Start by adding rice and water or stock to a saucepan. I love using homemade bone broth when I’ve got it on hand—it adds extra flavour and a little nutrient boost too. (You can grab my slow cooker bone broth recipe here.)
Pop the pot on the stove and bring it up to the boil.
Step two: Let It Simmer Gently
Once you see bubbles forming on the surface, pop a lid on the pot, reduce the heat right down, and let it gently simmer. Leave it to do its thing until the liquid has been absorbed and the rice is soft and tender.
Step three: Stir in the Butter
Turn the heat to low and stir through a knob of butter (or a drizzle of olive oil). This helps create that silky base and makes the cheese melt in beautifully in the next step
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Step four: Make It Cheesy!
Now add a splash of milk and a big handful of grated cheese. Stir it all together until you’ve got a smooth, creamy mix. If it thickens up too much, a little extra milk will loosen it nicely.
Step five: Add Veggies (Optional—but Highly Recommended!)
If you’d like to sneak in some veggies, this is the perfect time. I’ve added finely grated carrot and zucchini here—they cook in quickly and disappear into the mix.
Tip: Got a kid who’s suspicious of “bits”? Peel the zucchini before grating to reduce the green flecks. You can also stir through frozen peas, corn, or mashed veg like pumpkin or sweet potato.
Step six: Ready to Serve
Let it cool for a few minutes before serving. Spoon into a baby bowl, shape into scoopable mounds for baby-led weaning, or serve with a pre-loaded spoon. It’s warm, satisfying, and often just as popular with grown-ups as it is with toddlers.
Top Tips
Here is how you can make this Cheesy Rice recipe perfectly every time!
- If you're adding grated carrot, peeling it first helps bring out its natural sweetness—unpeeled carrot can sometimes taste a little bitter, especially to sensitive little palates.
- For extra flavour, try sautéing your grated veggies in the pot with a little butter before adding the rice and stock. It adds depth and a subtle sweetness that toddlers often love.
- If your child isn’t keen on grated veggies or you're working with a younger baby, try stirring through a spoonful or two of homemade vegetable puree instead. Sweet potato, butternut squash, or broccoli purees all mix in beautifully and give the rice a nutrition boost. You’ll find easy recipes in my baby puree collection, including:
- Got a little one who’s suspicious of green specks? Peel your zucchini before grating—what I like to call “naked zucchini.” It’s a trick I use in both my healthy mac and cheese and banana zucchini muffins, and it works like a charm!
- Frozen cauliflower rice is another handy veggie boost—just stir it in with the cooked rice and let it soften as the cheesy mixture comes together. It blends in surprisingly well and is a great mild option for veggie-shy toddlers.
- Leftover cheesy rice can be frozen in silicone muffin trays for quick, reheatable portions. Just pop one out and reheat with a splash of milk to bring back the creamy texture.
- You can easily boost the protein by mixing in cooked shredded chicken, mashed white beans, or soft tofu—great if you want to turn this into an even more complete meal.
- For adults - I find seasoning at the table is key, add a little salt and pepper at the table so that your portion is perfect for you but the babies portion remains lower in sodium.
How to Make This Recipe Suitable For Baby Led Weaning
This cheesy rice is soft and scoopable, which makes it perfect for baby-led weaning. You can serve it as is for babies to grab with their hands or shape it into small mounds to make it easier to pick up.
- Pre-loaded spoons are also a great option. Just scoop a little onto a soft-tipped baby spoon and hand it over—babies love the independence of feeding themselves!
- If you're adding extras like frozen peas or corn, make sure to squash them gently before serving to reduce the choking risk for younger babies.
- Use water or low-sodium stock/broth for cooking. Skip added salt entirely for little ones under 12 months.
- Veggies should be very finely grated, peeled if needed, or stirred through as a smooth homemade puree for a more uniform texture.
- Let the cheesy rice cool to a safe temperature before serving—it will thicken slightly as it cools, making it easier for babies to scoop and grab.
Easy Cheesy Rice
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Ingredients
- 1 cup white rice (uncooked) (short or medium grain)
- 2 cups stock/broth (low sodium)
- ½ cup milk (full fat) (or plant based milk)
- 1 cup cheddar cheese (grated)
- 1 Tablespoon butter or oil
Optional veggies
- ½ cup vegetables finely grated (zucchini, carrot, sweet potato, pumpkin, broccoli, cauliflower)
Instructions
- Cook the riceIn a medium saucepan, combine rice and water (or stock). Bring to a boil, then reduce heat to low. Cover and simmer on low for 12–15 minutes until the rice is tender and water is absorbed.
- Add milk and butterOnce the rice is cooked, stir in the milk and butter. Heat over low until warmed through.
- Stir in cheeseAdd the grated cheese and stir until melted and creamy. If it’s too thick, add a splash more milk.
- Add extras (optional)Stir in any finely grated veggies or seasoning. Cook for another 1–2 minutes to soften.
- Serve warmLet cool slightly before serving to toddlers.
Notes
- If you're adding grated carrot, peeling it first helps bring out its natural sweetness—unpeeled carrot can sometimes taste a little bitter, especially to sensitive little palates.
- For extra flavour, try sautéing your grated veggies in the pot with a little butter before adding the rice and stock. It adds depth and a subtle sweetness that toddlers often love.
- If your child isn’t keen on grated veggies or you're working with a younger baby, try stirring through a spoonful or two of homemade vegetable puree instead. Sweet potato, butternut squash, or broccoli purees all mix in beautifully and give the rice a nutrition boost. You’ll find easy recipes in my baby puree collection, including:
- Got a little one who’s suspicious of green specks? Peel your zucchini before grating—what I like to call “naked zucchini.” It’s a trick I use in both my healthy mac and cheese and banana zucchini muffins, and it works like a charm!
- Frozen cauliflower rice is another handy veggie boost—just stir it in with the cooked rice and let it soften as the cheesy mixture comes together. It blends in surprisingly well and is a great mild option for veggie-shy toddlers.
- Leftover cheesy rice can be frozen in silicone muffin trays for quick, reheatable portions. Just pop one out and reheat with a splash of milk to bring back the creamy texture.
- You can easily boost the protein by mixing in cooked shredded chicken, mashed white beans, or soft tofu—great if you want to turn this into an even more complete meal.
- For adults - I find seasoning at the table is key, add a little salt and pepper at the table so that your portion is perfect for you but the babies portion remains lower in sodium.
- Rice: For the creamiest result, a short grain rice such as arborio. You can use jasmine or basmati rice—just adjust water and cooking time slightly.
- Cheese: Cheddar melts well, but you can use mozzarella, Colby, or a dairy-free alternative if needed.
- Milk: For dairy-free, use your favorite alternative milk (oat milk, almond milk or soy milk)
- Butter: Swap for olive oil or a dairy-free spread.
- Veggies: Grated veggies cook quickly and stir through easily. Frozen peas or frozen cauliflower rice also work well.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.