Rice With Cheese

Rice With Cheese

This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring a pot of water to a boil and salt it as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and simmer rice until tender but not mushy, about 15 minutes. Drain.
  2. Step 2

    Put butter in a saucepan large enough to hold rice and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in fontina, then a handful of Parmesan, along with salt and pepper. Serve, passing more Parmesan at the table.