Ingredients:

  • 1 ½ cups uncooked long-grain white rice
  • 3 cups chicken or vegetable stock
  • 1 teaspoon coarse salt
  • 4 cups fresh broccoli florets
  • 4 tablespoons unsalted butter (for roux)
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • Pinch of freshly grated nutmeg
  • 7 ounces sharp cheddar cheese, freshly grated
  • ½ cup Panko breadcrumbs
  • 2 tablespoons unsalted butter (for topping), melted

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook the rice in the stock/water with 1 tsp salt until just tender (slightly undercooked). Drain any excess liquid and set aside.
  3. Blanch the broccoli florets in boiling, salted water for 2 minutes until tender-crisp. Immediately plunge into an ice bath to stop cooking, then drain very well.
  4. Make the Roux: In a large saucepan, melt the 4 tbsp butter over medium heat. Whisk in the flour and cook for 1–2 minutes until slightly nutty.
  5. Build the Béchamel: Gradually whisk in the warmed milk. Bring to a simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  6. Cheese It Up: Remove the pan from the heat. Stir in the Dijon, smoked paprika, black pepper, and nutmeg. Gradually stir in 7 ounces of the grated cheddar until smooth.
  7. Combine: Gently fold the cooked rice, blanched broccoli, and about three-quarters of the cheese sauce into the saucepan. Mix gently to coat everything thoroughly.
  8. Transfer the mixture evenly into the prepared baking dish. Spoon the remaining cheese sauce over the top.
  9. Prepare Topping: In a small bowl, toss the panko breadcrumbs with the 2 tbsp melted butter and the reserved ¼ cup of cheese. Sprinkle evenly over the casserole.
  10. Bake Covered: Cover the dish tightly with foil and bake for 30 minutes.
  11. Brown Top: Remove the foil and bake for an additional 10–15 minutes, until the top is golden brown and the casserole is bubbling hot.
  12. Rest: Let the casserole rest for 10 minutes before slicing and serving.