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This Applebee's rice recipe delivers that signature cheesy garlic butter crust that becomes the star of every bite. 🌟 The secret lies in a perfectly balanced blend of long-grain rice, rich butter, and sharp cheddar that creates a golden, crispy top while keeping the interior fluffy and flavorful—just like the restaurant version you love.
What makes this recipe work is the technique: toasting the rice in butter before adding liquid ensures each grain develops that nutty, toasted flavor that forms the foundation. Then, a layer of melted cheese and garlic butter on top transforms it into something restaurant-worthy, with a crust so good it practically sticks to your ribs.
The result is a dish that's creamy, cheesy, and packed with garlic flavor—ideal as a side for grilled meats, fried chicken, or even as a standalone meal. The aroma alone will have everyone at the table asking for seconds, and the texture contrast between the crispy top and tender rice makes every bite irresistible.
Ready in just 30 minutes, this recipe is perfect for weeknight dinners or gathering a crowd. The best part? You can customize it with add-ins like sautéed mushrooms, bell peppers, or even a sprinkle of green onions for extra freshness. Let's get started on recreating that Applebee's magic at home.
Ingredients for applebee's rice
Long-grain rice, rich butter, and sharp cheddar create the signature Applebee's crust. Simple ingredients, restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, like jasmine or basmati |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced for garlic butter |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Chicken Broth 💧 | 2 ½ cups | Low-sodium, homemade or store-bought |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal or kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish, or fresh if available |
| Green Onions 🧅 | 2 whole | Sliced thin, for garnish |
| All-Purpose Flour 🌾 | 1 tbsp | For crispy crust texture |
| Garlic Powder 🧄 | 1 tsp | Enhances garlic flavor |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
The rice is the foundation—jasmine or basmati grains stay separate for that perfect texture. Whole Foods or Trader Joe's carry great bulk options. For the butter, Land O'Lakes or Plugrá work best—avoid salted since you're controlling the seasoning. The garlic should be fresh (not jarred)—Costco sells great bulk cloves. If you're using pre-shredded cheese, shake the bag first—it gets clumpy. For the broth, Swanson or homemade are my go-tos, but any low-sodium works. The key is toasting the rice in butter first—this builds flavor that can't be replicated by just adding butter later.
No sharp cheddar? Monterey Jack or pepper jack are good substitutes, though the flavor will differ slightly. Fresh parsley is ideal for garnish, but dried works at one-third the amount. Running low on garlic powder? Fresh garlic sautéed in butter is even better—just add it to the melted butter mixture. The flour might seem odd, but it's what creates that crispy crust. Bob's Red Mill is my preferred brand, but any all-purpose works. For extra flavor, add a pinch of smoked paprika to the butter mixture. The green onions can be swapped for chives if you prefer, but they add a nice fresh contrast to the rich cheese.
This reheats beautifully—just cover with foil and microwave for 2-3 minutes. The crust gets softer but still delicious. For best results, make it fresh and serve immediately. Stores for 3 days in the fridge, though the texture won't be as crisp. Freezes well for up to 2 months—thaw overnight in the fridge before reheating. I always double the recipe when feeding a crowd—the extra rice disappears fast. The leftovers make great fried rice the next day, too.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss everything in one pot, stir once, and walk away. The rice cooks while the cheese melts into a golden, gooey blanket, and honestly? No measuring cups, no fuss. That’s my kind of dinner.
- Cheesy-Garlic Dream: Between us, the sharp cheddar and browned butter make this rice dangerously good. The garlic doesn’t just peek through—it sings, especially when it caramelizes at the edges. (Yes, even on a Tuesday night.)
- Leftovers That Win: This rice reheats like a champ—crispy in spots, creamy in others—so I make a big batch. Pack it for lunches or dump it over grilled chicken for a no-brainer weeknight meal. My kids beg for it, and that’s the real test.
- Budget-Friendly Staple: Long-grain rice, butter, and broth? That’s it. No specialty ingredients, no markup—just solid, reliable flavor that stretches for days. I’ll be real: this is how I feed my family without breaking the bank.
Step-by-step instructions for Applebee's-style garlic butter rice
Here's the method that delivers that signature crispy cheesy crust you crave.
🍳 Step 1: Toast the Rice for Perfect Texture
Heat a heavy-bottomed skillet over medium heat and add the 2 cups long-grain white rice. Toast for 3-4 minutes, stirring constantly, until the grains become translucent at the edges and you can smell that nutty aroma. This step prevents mushy rice by developing the starches.
Don't walk away—burnt rice means disaster. You'll know it's ready when the rice looks slightly glossy and the grains begin to separate. Immediately add the 1 tbsp all-purpose flour and stir for another 30 seconds to coat the rice evenly. This creates that signature crispy crust later.
👨🍳 Step 2: Build the Garlic Butter Base
Reduce heat to medium-low and add the 0.75 cup cold unsalted butter cut into pieces. Let it melt slowly while stirring occasionally for 2-3 minutes until completely incorporated. The butter should foam slightly but not brown.
Add the 6 minced garlic cloves, 1 tsp garlic powder, and 0.5 tsp onion powder. Cook for 1 minute until fragrant—don't let it brown or it'll turn bitter. This aromatic base is what gives the rice its signature flavor. If the garlic starts to color too quickly, remove the pan from heat for 10 seconds to cool it down.
🥘 Step 3: Layer and Season for Maximum Flavor
Pour in the 2.5 cups chicken broth and bring to a gentle simmer. Stir once to distribute the liquid, then sprinkle the 1.5 tsp salt and 0.5 tsp black pepper evenly over the surface. Add half of the 1.5 cups shredded sharp cheddar cheese and stir gently to distribute.
Here's the thing—cover the skillet with a tight-fitting lid and reduce heat to low. Let it cook undisturbed for 15 minutes. The rice will absorb the liquid and begin steaming. Don't peek—every time you lift the lid, you release steam and potentially dry out the rice.
🔥 Step 4: Create the Signature Crispy Crust
After 15 minutes, remove the lid and increase heat to medium-high. Sprinkle the remaining 1.5 cups shredded sharp cheddar cheese evenly over the surface. Let it melt for 1-2 minutes until the top becomes golden brown and bubbly.
Watch carefully—this is the moment that matters. The cheese should form a thick, golden crust that's crispy on top but still creamy underneath. If it browns too quickly, move the pan to a lower heat setting. The crust should be firm enough to hold its shape when you lift it slightly with a spatula.
⏰ Step 5: Rest and Garnish for Perfect Serving
Remove from heat and let the rice rest covered for 5 minutes. This resting period allows the steam to redistribute and the crust to set properly. Don't skip this step—it makes all the difference in texture.
Garnish with the 1 tbsp dried parsley and 2 sliced green onions. Serve immediately with your favorite entree. The rice should be perfectly tender with a crispy, cheesy crust that sticks to the bone—just like at Applebee's. If you're serving this for a crowd, keep it covered to maintain warmth.
Pro Tips For Making Applebee'S Rice
- Sear the Garlic: Melt the butter first, then toss in the minced garlic and let it sizzle until it smells deeply fragrant—about 30 seconds. I used to rush this, and the flavor was always flat. That golden-brown color? That’s where the magic lives. ---
- Use Cold Broth: Chill your chicken broth overnight (or at least 30 minutes) before adding it to the rice. Cold liquid prevents the rice from absorbing too fast and turning mushy—especially important with long-grain rice. Trust me, your future self will notice the difference. ---
- Grate Cheese Fresh: Skip the pre-shredded cheddar—it’s coated in anti-caking agents that make the rice clump like glue. Grate your own sharp cheddar and fold it in at the very end so it melts into creamy pockets instead of sinking to the bottom. ---
- Toast the Rice First: Dry-toast the rice in the butter for 2 minutes before adding broth—it builds a nutty base and keeps the grains distinct. I learned this after burning one batch where the rice stuck like cement; now I always toast it, even if it smells like a campfire for a second.
Regional styles of this dish
Southern Style
Inspired by Applebee's Southern roots, this version amplifies the garlic flavor by adding 1 extra minced clove to the butter mixture. For true Southern flair, stir in ½ cup diced ham during the simmering phase—it blends beautifully with the cheddar. Serve with grilled chicken tenders or fried catfish for an authentic Southern spread. 🌶️
Tex-Mex Twist
Transform this into Tex-Mex style by swapping cheddar for Monterey Jack and adding ½ cup diced jalapeños and ½ cup black beans when pouring in the broth. Top with ¼ cup sour cream and ¼ cup salsa after cooking for a creamy, spicy kick. This version pairs perfectly with grilled fajita strips or carne asada.
Cajun-Inspired
For a Cajun-inspired version, add 1 tsp Cajun seasoning (like Tony Chachere's) to the butter mixture and ½ tsp smoked paprika to the flour. Stir in ½ cup diced andouille sausage when adding the broth. Garnish with chopped green onions and a sprinkle of filé powder for that authentic Louisiana touch. Serve with blackened shrimp or Cajun-style chicken.
Italian Fusion
Give it an Italian twist by using Parmesan cheese instead of cheddar and adding 1 tsp dried oregano and ½ tsp dried basil to the butter mixture. For extra depth, stir in ¼ cup sun-dried tomatoes when pouring in the broth. Finish with a sprinkle of fresh basil and a drizzle of olive oil for a Mediterranean-inspired side. This version complements grilled chicken parmesan beautifully.
BBQ Sidekick
For a BBQ-friendly version, mix 1 tbsp BBQ seasoning (like Badia BBQ) into the butter and add ½ cup cooked pulled pork when simmering. Top with ½ cup BBQ sauce and a sprinkle of crushed red pepper flakes for a smoky, tangy finish. This rice is a match made in heaven with slow-cooked ribs or pulled pork sandwiches.
Vegetarian Adaptation
Keep it vegetarian by omitting any meat and adding ½ cup sautéed mushrooms and ½ cup diced bell peppers when toasting the rice. Boost the flavor with 1 tsp onion powder and ½ tsp smoked paprika in the butter. Top with vegan cheese (like Miyoko's) and a sprinkle of nutritional yeast for a cheesy, umami-rich finish. This version works perfectly as a side for grilled portobello mushrooms or vegetable stir-fry.
Nutrition facts
Frequently asked questions
Why does Applebee's rice have that perfect crispy crust?
The secret lies in toasting the rice in butter first to develop flavor, then adding flour before the broth. The magic happens when you cover it with cheese and broil until golden—creating that signature crispy top while keeping the inside creamy. The 1 tbsp flour is key for that texture.
Can I make this in a rice cooker?
While possible, it won't give the same crispy crust. For best results, use a heavy skillet. If you must use a rice cooker, spread the cheese on top after cooking and broil for 2-3 minutes under a preheated broiler to create some crispiness. The texture won't be identical, but it'll still be delicious.
What's the best way to reheat leftovers?
Cover with foil and microwave for 2-3 minutes to restore moisture. For crispiness, place in a skillet over medium heat for 3-4 minutes, adding a splash of milk or water to prevent drying. The crust will soften slightly but still taste amazing. Leftovers keep well for 3 days in the fridge.
Can I use instant rice for this recipe?
Not recommended—it lacks the proper texture. Instant rice absorbs liquid too quickly and won't develop that nutty, toasted flavor from the initial butter toasting. For best results, stick with long-grain white rice like jasmine or basmati. The extra cooking time is worth it for that restaurant-quality texture.
How can I make this gluten-free?
Replace the 1 tbsp all-purpose flour with 1 tbsp cornstarch or gluten-free flour blend. Also ensure your broth and cheese are certified gluten-free. The crust will still form, though it may be slightly less crispy. For extra flavor, add ½ tsp garlic powder directly to the rice after toasting.