Ingredients:

  • 2 cups (400 g) Cooked long-grain or Basmati Rice (must be cooled)
  • 4 cups (500 g) Fresh Broccoli Florets, cut into 1-inch pieces
  • 1 Tbsp (15 ml) Olive Oil, plus more for greasing
  • ½ tsp (2.5 g) Salt
  • ¼ tsp (1.25 g) Black Pepper, freshly ground
  • 4 Tbsp (56 g) Unsalted Butter
  • 4 Tbsp (30 g) All-Purpose Flour (plain flour)
  • 3 cups (710 ml) Whole Milk, warmed slightly
  • 1 tsp (5 ml) Dijon Mustard
  • ½ tsp (2.5 g) Freshly Grated Nutmeg
  • ¾ tsp (3.75 g) Sea Salt (or to taste)
  • ¼ tsp (1.25 g) White Pepper
  • 2 cups (225 g) Sharp Cheddar Cheese, freshly grated, divided (reserve ½ cup for topping)
  • ½ cup (50 g) Panko Breadcrumbs (or regular)
  • 2 Tbsp (28 g) Melted Unsalted Butter

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2–3 minutes until bright green and slightly tender-crisp (al dente). Immediately plunge into ice water to stop cooking. Drain well.
  3. In a large bowl, combine the cooled cooked rice, the blanched broccoli, 1 Tbsp olive oil, salt, and pepper. Set aside.
  4. Make the Roux: Melt 4 Tbsp butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture (the roux) is pale golden and smells slightly nutty—do not allow it to brown.
  5. Add the Liquid: Gradually whisk in the warmed milk, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce thickens significantly (it should coat the back of a spoon). This is the Béchamel base.
  6. Season and Cheese: Remove the saucepan from the heat. Stir in the Dijon mustard, nutmeg, salt, and white pepper. Gradually stir in 1½ cups of the grated cheddar cheese until fully melted and smooth. Taste and adjust seasoning if necessary.
  7. Mix the Filling: Pour the hot cheese sauce over the rice and broccoli mixture in the large bowl. Gently fold everything together until the rice and broccoli are completely coated.
  8. Transfer: Pour the mixture into the prepared casserole dish, spreading it evenly.
  9. Prepare Topping: In a small bowl, combine the Panko breadcrumbs and 2 Tbsp melted butter.
  10. Layer the Topping: Sprinkle the reserved ½ cup of cheddar cheese evenly over the casserole surface, followed by the buttered Panko breadcrumbs.
  11. Bake: Bake for 25–30 minutes, or until the casserole is bubbling hot throughout and the topping is golden brown and crisp.
  12. Rest: Remove from the oven and let the casserole rest for 10 minutes. This allows the sauce to set properly and ensures a better, more cohesive slice.