1 cup long grain white rice, not instant or brown (see note below)*
3 tablespoons butter
½ small onion, small diced
8 ounces chicken broth
8 ounces whole milk
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
4 ounces sharp cheddar cheese, grated
Directions
Before beginning, add your rice to a fine mesh sieve and rinse to remove surface starches. This helps the rice cook up fluffy with individual grains. Otherwise, rice can turn out sticky or gummy.
In a saucepan over medium heat, melt butter. Add onion and cook until it begins to lightly brown around the edges, about 3 to 4 minutes. Add rice, chicken broth, milk, paprika, salt, and pepper to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low.
Cook for about 18 to 20 minutes, or until rice is tender and most of the liquid is absorbed. Resist the urge to lift the lid repeatedly during the cooking process (this can elongate cooking time and dry out the rice by releasing steam).
Remove from heat. Add shredded cheese. Gently stir and fluff rice with a fork. Serve warm.