Rinse 1 cup of long grain white rice under cold running water until the water runs clear, about 1-2 minutes.

In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat, then add ½ diced onion and sauté for 3-4 minutes until translucent.

Stir in the drained rice, along with 8 oz chicken broth, 8 oz whole milk, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon pepper.

Reduce heat to low, cover the saucepan, and let the mixture simmer for 18-20 minutes without lifting the lid.

Remove from heat and add 4 oz grated sharp cheddar cheese, stirring until the cheese melts and creates a creamy consistency.

Fluff the rice gently with a fork to incorporate the melted cheese evenly, and serve warm.