Cheesy Rice Pilaf

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
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2 tablespoons unsalted butter

1/2 small onion, chopped 

1 small garlic clove, grated 

1 1/2 cups long-grain white rice, preferably basmati 

3 cups chicken broth 

1 tablespoon all-purpose flour 

1 cup whole milk 

1 1/2 cups grated Gruyere (about 6 ounces) 

3 tablespoons chopped fresh flat leaf parsley 

1 tablespoon chopped fresh chives 

2 teaspoons chopped fresh tarragon 

Kosher salt and freshly ground black pepper 


  1. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
  2. Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
  3. When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.
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