Ingredients:

  • 1 cup (200g) long-grain rice, rinsed
  • 2 cups (475ml) water
  • 1/2 teaspoon (3g) salt
  • 1 large head (500g) broccoli, cut into florets
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1.5g) ground nutmeg
  • 1/4 teaspoon (1.5g) black pepper
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 cup (57g) shredded Gruyère cheese (or Swiss)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (28g) melted butter

Instructions:

  1. Cook the Rice: Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and water is absorbed. Fluff with a fork.
  2. Prepare the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender-crisp.
  3. Make the Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in salt, nutmeg, and pepper. Remove from heat and stir in cheddar and Gruyère cheese until melted and smooth.
  4. Assemble the Casserole: In the prepared baking dish, combine cooked rice, roasted broccoli, and cheese sauce. Stir to combine.
  5. Add Topping (Optional): In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the casserole.
  6. Bake: Bake in the preheated oven for 20 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.