Easy Cheesy Rice

Woman holding a bowl with cheesy rice inside above a silicone baby plate, drink bottle and bib below on bench top.

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Creamy, comforting cheesy rice perfect for toddlers, babies, and busy families—ready in under 20 minutes with optional veggie or protein boosts.

Prep Time5

Cook Time15

Total Time20

Course: Family Dinner Ideas

Cuisine: Baby Led Weaning

Keyword: cheesy rice, cheesy rice recipe, cheesy rice for kids

Servings: Toddler Portions

Calories: 224kcal

Author: Stacey

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 rice
In 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 butter
Once the rice is cooked, stir in the milk and butter. Heat over low until warmed through.
Stir in cheese
Add 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 warm
Let cool slightly before serving to toddlers.

Video

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.

Nutrition