Cheddar’s Rice Recipe: Copycat Side With Cheesy Zing

This copycat version captures the cheesy zing that makes Cheddar’s rice so popular. I’ve tested multiple variations to nail the exact balance of creaminess and sharp cheddar flavor.

With just a few simple ingredients and 20 minutes, you can recreate this restaurant favorite at home. The trick is using the right cheese blend for that signature smooth melt.

The result is fluffy rice with a rich, cheesy sauce that coats every grain. It’s the perfect side for steak, chicken, or even as a standalone dish.

This recipe stays true to the original while keeping the process straightforward. Here’s how to make it exactly as you remember.

Ingredients for Cheddars Rice

Simple ingredients deliver that signature cheesy, creamy restaurant taste you crave at home.

The cheddar is non-negotiable here—sharp cheddar from a block (not pre-shredded) melts smoothly without that weird powdery texture. I grab mine from Whole Foods or Trader Joe’s—both have great quality for the price. The milk needs to be whole for that velvety sauce. Skim just won’t cut it. For the broth, I always keep Swanson low-sodium on hand, but any brand works (just watch the salt).

No sharp cheddar? Colby-Jack blend at a 1:1 ratio gets you close. Out of whole milk? Half-and-half plus a splash of water works in a pinch. The dry mustard is key for that zing—if you don’t have it, Dijon mustard at half the amount (1/2 tsp) does the trick. For the Worcestershire, Annie’s makes a vegetarian version that’s easy to find at most grocery stores.

This reheats like a dream—sauce thickens up a bit, but a splash of milk brings it back. Stores in the fridge for 4-5 days or freezes for 3 months (thaw in the fridge overnight). I make a double batch and portion it out for easy weeknight sides (or late-night snacks, no judgment).

Step-by-Step Instructions for Cheesy Rice

Here’s the method that makes this side dish taste just like the restaurant version.

Step 1: Cook the Rice in Chicken Broth

First, rinse the 1.5 cups long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents a gummy texture. In a medium saucepan, combine the rinsed rice with the 2 cups chicken broth and bring to a boil over high heat.

Once boiling, reduce to low heat, cover, and simmer for 15-18 minutes until the liquid is fully absorbed and the rice is tender. Don’t peek while it’s cooking—releasing steam can affect the texture. Remove from heat and let it sit covered for 5 minutes to steam.

Step 2: Create the Cheese Sauce Base

In a separate saucepan, melt 4 tbsp unsalted butter over medium heat. Once melted, whisk in the 2 tbsp all-purpose flour to form a smooth paste, or roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color—this removes the raw flour taste.

Gradually whisk in the 1.5 cups whole milk, a little at a time, ensuring the mixture remains smooth. This slow addition prevents lumps from forming. Continue cooking for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Season and Add Cheese

Stir in the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp dry mustard, and 1 tsp Worcestershire sauce. These seasonings build the signature zing that defines this dish.

Reduce heat to low and add the 2 cups sharp cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and smooth. This gradual process ensures a velvety sauce without clumping. Taste and adjust salt if needed.

Step 4: Combine Rice and Sauce

Add the cooked rice to the cheese sauce, stirring gently to coat every grain evenly. The rice should be fully saturated with sauce but not mushy. If the mixture seems too thick, add a splash of warm milk to loosen it slightly.

Let it sit for 2-3 minutes off the heat so the rice absorbs some of the sauce. You’ll notice the grains plump up even more, and the flavors meld together beautifully. Serve immediately while hot—the sauce thickens as it cools.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

Cook the rice completely and prepare the cheese sauce separately, then store them in airtight containers in the fridge. The rice stays fluffy for 2 days, and the sauce keeps its creamy texture for the same period. 💡

Freezer-Friendly Method

Portion the finished dish into freezer-safe bags or containers. It freezes beautifully for up to 3 months without texture loss. I use quart-sized freezer bags for easy storage and quick thawing.

Thawing Instructions

Transfer from freezer to fridge the night before serving. This slow thaw prevents the sauce from separating. For quicker results, submerge the sealed bag in cold water for 2-3 hours.

Reheating Tips

Microwave individual portions covered with a damp paper towel on 70% power for 2-3 minutes, stirring halfway. Add a splash of milk if it looks too thick. 🔥

Double Batch Hack

Make twice the recipe and freeze half for later. This saves time on busy nights and ensures you always have this crowd-pleaser ready. I do this every other week.

Serving from Frozen

For oven reheating, cover the dish with foil and bake at 350°F for 20-25 minutes. Remove foil the last 5 minutes for a golden top.

Frequently Asked Questions