Ingredients:

  • 2 tablespoons (30 ml) unsalted butter, plus more for greasing the dish
  • 1 medium yellow onion, finely chopped (approximately 1 cup / 150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (700ml) whole milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional, but lovely!)
  • 4 cups (approximately 800g) cooked long-grain rice (basmati or jasmine work well)
  • 1 pound (450g) frozen broccoli florets, thawed and chopped
  • 2 cups (approximately 225g) shredded sharp cheddar cheese, divided (save ½ cup for topping)
  • 1/2 cup (approximately 60g) shredded Gruyere cheese (optional, adds a lovely depth of flavour)
  • 1/2 cup (50g) panko breadcrumbs (Optional)
  • 2 tablespoons (30ml) melted butter (Optional)
  • Pinch of paprika (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Melt butter in a large saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes. Stir in salt, pepper, and nutmeg (if using).
  4. Remove from heat. Stir in rice, broccoli, and 1 1/2 cups of cheddar cheese and the Gruyere (if using) until cheese is melted and everything is well combined.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. In a small bowl, combine panko breadcrumbs with melted butter and paprika. Sprinkle over the casserole (Optional).
  7. Sprinkle the remaining ½ cup of cheddar cheese over the casserole (on top of the breadcrumb topping, if using).
  8. Bake for 30 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving. Check that the internal temperature is approximately 165°F (74°C).