Ingredients:

  • 3 cups Cooked Long-Grain White Rice
  • 4 cups Fresh Broccoli Florets (cut small)
  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose (Plain) Flour
  • 2 ½ cups Whole Milk, gently warmed
  • 1 tsp Dijon Mustard
  • ½ tsp Worcestershire Sauce
  • Small Pinch Freshly Grated Nutmeg
  • 12 oz Sharp Mature Cheddar, freshly grated
  • Kosher Salt, To taste
  • Freshly Ground Black Pepper, To taste
  • ½ cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted
  • Optional: 2 Tbsp Grated Parmesan

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  2. Blanch the Broccoli: Bring a pot of salted water to a rolling boil. Drop in the broccoli florets and cook for 2–3 minutes until bright green and al dente. Immediately drain and plunge into ice water to stop the cooking. Drain well.
  3. Prepare Rice: Ensure the long-grain white rice is fully cooked and cooled.
  4. Make the Roux: Melt 4 Tbsp of butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, for 1–2 minutes to cook out the raw flour flavour.
  5. Build the Béchamel: Slowly pour in the warm milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, stirring frequently, until it thickens sufficiently to coat the back of a spoon (about 5–7 minutes).
  6. Form the Mornay: Remove the saucepan from the heat immediately. Stir in the Dijon mustard, Worcestershire sauce, and nutmeg.
  7. Add the Cheese: Add the grated mature cheddar, stirring until completely smooth and melted. Taste the sauce and adjust the salt and pepper liberally.
  8. Combine: In a large mixing bowl, gently fold together the cooled rice and blanched broccoli. Pour the cheese sauce over the mixture and fold carefully until everything is evenly coated.
  9. Fill the Dish: Transfer the mixture into the prepared casserole dish, spreading it into an even layer.
  10. Prepare the Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and optional Parmesan. Sprinkle evenly over the top of the casserole.
  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 before serving. This allows the sauce to set.