Broccoli_rice.txt

Broccoli Rice Casserole

3 cups uncooked jasmine or basmati rice
Heavy Cream
Milk
1 large onion
3 heads broccoli with stems
Yellow cheddar (#2)
Extra Sharp white cheddar (#1)
Gruyere (#3) 
Parmesan (#4)
Smoked Gouda (#5)
Flour
Butter

(Cheeses listed in ratio order. But largely interchangeable.)

Break down broccoli into florets and chopped stems. Steam broccoli florets until bright green and tender, boil stems until tender, put in ice bath to shock.

Sauté onion in olive oil until translucent. Set aside with broccoli.

Make rice according to instructions, set aside.


In a large pot, add 4tbs butter, melt until foaming. Add 4tbs flour and stir constantly until light brown and smells a little nutty. Reduce heat, add cream and milk slowly, stirring constantly to avoid lumps. Once incorporated, start adding cheese, either grated or cut into very small chunks. Stirring while it melts. Do not let mixture boil.

Once all cheese has been added, taste for seasoning. Add a little salt if needed. A little sprinkle of nutmeg and cayenne wouldn’t hurt either. Then start mixing in the rice, broccoli, and onion.

Once thoroughly combined, move into large casserole dish (I buy the big aluminum ones, makes for easy cleanup / leaving some leftovers at relatives because this makes A LOT.)

Melt a couple tablespoons of butter, combine with pankon breadcrumbs and some freshly grated Parmesan. Put on top. Throw it in the oven at 400 until brown and bubbly.

You can make this all a day or two ahead. The day of, throw it in an oven at 325 to warm through, then when warm, prepare breadcrumb topping and up the heat to brown.