BROCCOLI rice casserole is a classic side dish in the American Southwest.
Unlike the rest of the United States where wheat, corn and potatoes are staples, the southern states grow rice.
Set aside a few types of cheese to create a crusty topping for this au gratin casserole dish. — Photos: YAP CHEE HONG/The Star
So it came as a surprise when I went to study in Texas that rice dishes were prevalent.
This is also probably because of the Mexican influence on the cuisine.
The final topping of the cheese and breadcrumbs is crucial in creating that au gratin finish that this dish is famous for.
Saute onions and garlic in melted butter until wilted before adding flour to cook for about two minutes.
It is similar to the cheese rice dishes at Hong Kong restaurants but I think this is better because it is all natural.
The first time I tasted this dish, I was blown away by its simplicity and flavour.
The combination of rice, cheese and broccoli was one that I thought I could replicate.
Add chopped broccoli in the cheese sauce and cook until tender.
Then I found out that most restaurants cheated by making the cheese sauce out of canned cream of chicken soup.
Thus began my quest for an all-natural recipe that does not depend on this relic of 1940s wartime conveniences.
The most basic ingredient is the cooked rice of which long-grain rice or jasmine rice is ideal.
Add cooked rice and stir until combined before pouring into a casserole dish.
Unless you want to keep this dish vegetarian, you may cook the rice in chicken broth, which gives it a flavour similar to making the sauce with canned soup.
You may use plain rice as I have done in the video and it still tastes amazing.
The broccoli is chopped in the version that I’m used to eating, but most recipes online call for it to be cut into florets then parboiled.
Top with grated Parmesan, shredded cheddar and bread crumbs, and bake for 20 minutes until lightly golden and crispy.
I find that the broccoli in this method loses some of its flavour, so I chop them to cook in the sauce.
Adding a bit of mustard powder also enhances the taste in broccoli but it may be omitted for a milder flavour.
Since all of the ingredients are pre-cooked, do not bake for too long or the rice will get mushy.
Broccoli rice casserole is a balanced meal on its own, and is perfect for Lent.
Remove from the oven when the sauce starts bubbling and the topping turns brown and crusty.
Then allow it to cool a little before serving on its own or garnish with a few slices of smoked salmon – the perfect dish during this period of Lent.
Broccoli rice au gratin
Ingredients
1 head broccoli, coarsely chopped
3 cups cooked white rice or chicken rice
Sauce
45g butter
1 bulb yellow onion, diced
3 cloves garlic, minced
3 tbsp flour
2 cups milk
½ tsp dry mustard powder
½ tsp paprika
50g cream cheese
115g cheddar cheese, shredded
¼ tsp salt to taste
¼ tsp black pepper to taste
Topping
90g cheddar cheese, shredded
75g Parmesan cheese, grated
1 cup bread crumbs
Method
Cook onion and garlic in butter on medium-low heat until soft and translucent.
Stir in flour and cook for an additional two minutes.
Gradually pour in milk while whisking over medium heat until thick and bubbly.
Remove from heat and add dry mustard, paprika, cream cheese and cheddar cheese.
Stir until melted and add in broccoli to cook in the residual heat. Season with salt and pepper to taste.
Stir together rice and cheese sauce. Place in a greased casserole dish. Top with remaining cheeses and bread crumbs.
Bake in a preheated oven at 180°C for 20 minutes or until bubbly and toppings turn slightly brown and crusty.
