Ingredients:

  • 1.5 cups (300g) long-grain white rice, rinsed
  • 1 lb (450g) fresh broccoli florets, cut into bite-sized pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2.5 cups (600ml) whole milk, warmed
  • 3 cups (340g) extra-sharp cheddar cheese, freshly grated
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup (approx. 25) buttery crackers, crushed
  • 2 tbsp (28g) melted butter

Instructions:

  1. Cook the 1.5 cups (300g) rice in 3 cups of water until the liquid is absorbed and grains are tender. While that's going, blanch the 1 lb (450g) broccoli in boiling water for 2 minutes, then plunge into ice water.
  2. In a large saucepan, melt 4 tbsp (56g) butter over medium heat and sauté the onion until translucent and fragrant. Stir in the 3 cloves garlic for 30 seconds.
  3. Whisk in 1/4 cup (30g) flour and cook for 2 minutes until it smells slightly nutty. Do not let it brown too much; we want a blonde roux for this sauce.
  4. Slowly pour in the 2.5 cups (600ml) warmed milk while whisking constantly. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pan from heat and stir in 2.5 cups of the shredded cheddar, 1 tsp dry mustard, 1/2 tsp smoked paprika, salt, and pepper until the cheese is completely melted and silky.
  6. Fold the cooked rice and blanched broccoli into the cheese sauce until every grain and floret is heavily coated.
  7. Transfer the mixture into a greased 23x33cm baking dish. Sprinkle the remaining 0.5 cups of cheese over the top. Mix the 1 cup crushed crackers with 2 tbsp melted butter and spread evenly.
  8. Bake at 180°C for 25-30 minutes until the edges are bubbling and the topping is golden brown.