I love to add a Cajun Seasoning for additional flavor. You can substitute cream cheese using equal parts plain Greek-yogurt or sour cream, ricotta cheese, heavy cream, or full-fat coconut milk. If you use frozen spinach you will have to thaw it and drain it completely. This is one of the most important steps and why I don’t use it often. Squeeze out as much liquid as possible using your hands, a clean kitchen towel, or cheesecloth to prevent a watery dish. You will notice a difference in texture if you don’t drain it. I use bone broth because it has more protein. Any broth or even water will work for the recipe. You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese. Avoid short-grain rice because it’s too sticky and clumps together.

What Type of Rice to Use

• Long-grain rice is the best choice because it has less starch, so the grains remain separate and fluffy rather than clumping together. Basmati and Jasmine work great.
• Medium-grain rice is a bit stickier than long-grain rice but it can work.
• Brown rice is chewier and nuttier than white rice, adding a hearty texture and flavor. It won’t have the same texture as white rice, but it works. You will need to cook it in accordance with the time noted on the package, as brown rice takes longer to cook.

How to Avoid Mushy Rice

• Use the right rice: Use long-grain rice (like basmati or jasmine), as it holds its shape better during cooking. Avoid short-grain or parboiled rice, which tends to become mushy.
• Rinse the rice: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch, which can cause the rice to clump or become sticky.
• Cook on low heat: Once the liquid comes to a boil, reduce the heat to low and cover the pot. Cooking at a gentle simmer prevents the rice from breaking apart.
• Avoid Excess Stirring: If you stir the rice a lot it will release starch into the dish and make the rice mushy.

This dish isn’t going to be super creamy like a pasta dish would be. It has a slick coating thanks to the cream cheese and grated cheese, but if you are looking for something super creamy, consider adding more cream cheese and more Parmesan than noted in the recipe.