Some side dishes disappear before the main course does, and creamy, cheesy rice is one of them. This texas roadhouse rice is a steakhouse-style side made with long-grain rice, onion, garlic, broth, cream, and two cheeses, and it comes together in one pot in about 30 minutes. It is rich, soft, and comforting, and it pairs naturally with steak, chicken, or ribs.
A Steakhouse-Style Rice, Not the Official Recipe
Texas Roadhouse is a restaurant chain, and this is not its official recipe. This page is not affiliated with or endorsed by the restaurant. Think of it as a home-cooked, creamy cheddar and Parmesan rice in the style of a steakhouse side. The name is simply what many people search for when they want that kind of rice at home.
What you get is a soft, rich rice with cheesy flavor, a little paprika for color, and plenty of onion and garlic. It is closer to a creamy, almost risotto-like rice than to separate, fluffy grains, which brings us to the most important part of the recipe.
The Liquid Ratio Is the Whole Story
This texas roadhouse rice recipe uses 2 cups of rice with 4 cups of broth and 1 cup of cream. That is 5 cups of liquid, more than long-grain rice normally absorbs, since most packages call for about 2 cups of liquid per cup of rice. The result is soft, creamy rice. If you want fluffier grains, change the method:
| Texture | How to do it | Good to know |
|---|---|---|
| Very creamy and soft (as written) | Simmer the rice in 4 cups of broth plus 1 cup of cream | Stir once or twice near the end so it does not stick |
| Fluffier, more separate grains | Cook the rice in the 4 cups of broth only, then stir in ½ cup of warm cream and the cheeses off the heat | The cream is less likely to scorch or curdle |
Rice brands differ, so check your package and adjust.
Texas Roadhouse Rice Recipe: Ingredients and Steps
Serves 4 to 6, with about 10 minutes of prep and 20 minutes of cooking, so roughly 30 minutes in all.
What You Need
- 2 cups long-grain white rice
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded cheddar and ½ cup grated Parmesan
- ½ cup diced onion and 2 garlic cloves, minced
- 2 tablespoons butter
- 1 teaspoon paprika, plus salt and pepper to taste
- Chopped parsley or green onions, for garnish (optional)
How to Make It
- Sauté. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic for 2 to 3 minutes, until fragrant, then stir in the rice and toast it for 2 minutes.
- Add the liquids. Pour in the broth and cream and stir. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the rice is tender and most of the liquid is absorbed. Stir once near the end so nothing sticks.
- Stir in the cheese. Take the pan off the heat and stir in the cheddar and Parmesan until melted and creamy. Season with paprika, salt, and pepper, tasting before you add salt.
- Rest and serve. Let it sit, covered, for 5 minutes so it thickens. Add a splash of broth if it is too thick, and garnish with parsley or green onions.
What to Serve It With
- Steak or chicken: try it with the chicken from our wood pellet grill recipes.
- Gravy dishes: it is great under our Salisbury steak with ground chicken.
- Vegetables: roasted broccoli or green beans cut through the richness.
- Bread: a wedge of cornbread turns it into a full comfort meal.
Tips for Creamy, Not Gluey Rice
- Toast the rice in the butter for 2 minutes before adding liquid. It adds a nutty flavor and helps the grains hold their shape.
- Keep the lid on. Peeking lets steam out and slows cooking. Check once near the end and stir to stop it sticking.
- Do not boil hard. A gentle simmer keeps the cream from foaming over or scorching on the bottom.
- Add the cheese off the heat. Boiling cheese turns grainy and oily. Shred it from a block if you can, since pre-shredded cheese contains anti-caking starch that can make the sauce less smooth.
- Season at the end. The broth and cheeses are already salty, so taste before adding more.
Storing Rice Safely
- Cool it quickly. Refrigerate within an hour or two of cooking. Cooked rice can carry Bacillus cereus spores that survive cooking, and they can multiply if the rice sits warm. This guide to reheating rice safely explains why.
- Keep it airtight: store it in the fridge for up to 3 days.
- Reheat once, until steaming hot all the way through (165°F / 74°C), with a splash of broth or milk, stirring as it warms.
- Freezing: it is possible for up to a month, but the cheese and cream can turn grainy when thawed.
Make It Your Own
- Vegetables: stir in sautéed bell peppers, corn, peas, or broccoli florets.
- Make it a meal: add crumbled bacon or diced cooked chicken.
- Spicier: add a pinch of cayenne or a diced jalapeño.
- Other cheeses: try pepper jack, Monterey Jack, or Gruyère in place of the cheddar.
- Lighter: use half-and-half instead of cream and a little less cheese. It will be less rich, but still creamy.
Texas Roadhouse Rice Recipe Card
The Best Tips for Making Fluffy Roadhouse Rice at Home
Course: SidesCuisine: AmericanDifficulty: Easy4-6
servings10
minutes20
minutes400
kcalIngredients
2 cups long-grain white rice
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup diced onions
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon paprika
Salt and pepper to taste
Optional: Chopped parsley or green onions for garnish
Directions
- Cook the Rice: In a large saucepan, melt the butter over medium heat. Add the diced onions and minced garlic, sautéing until fragrant (about 2-3 minutes). Stir in the rice and cook for another 2 minutes, allowing the rice to toast slightly.
- Add the Liquids: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Cheese It Up: Remove the saucepan from the heat and stir in the cheddar and Parmesan cheeses until melted and creamy. Season with paprika, salt, and pepper to taste.
- Serve and Enjoy: Garnish with chopped parsley or green onions if desired. Serve hot and watch it disappear!
Clean Plates
A good steakhouse-style side should be rich enough to feel like a treat and simple enough to make on a weeknight. This texas roadhouse rice is exactly that. Mind the liquid ratio, add the cheese off the heat, and the rice turns out creamy. If you try it, leave a comment and tell me whether you went creamy or fluffy.
More Sides
- Rice Hack Recipe, a simpler garlic butter rice for busy nights
- Cornbread Recipe, another comforting side with a crisp crust
- Squash and Kidney Beans Recipe, a hearty dish that works over rice
