I’m so excited to share this simple yet delicious rice and broccoli recipe with you. This dish is a staple in many Asian cultures, and for good reason – it’s easy to make, packed with nutrients, and tastes amazing.
I first discovered this recipe when my kids were young, and it quickly became a favorite in our household. We love it for dinner, but it’s also perfect for meal prep or as a side dish for special occasions.
The best part? It’s incredibly versatile, so feel free to customize it to your liking with your favorite seasonings and ingredients.
Creamy Rice and Broccoli Casserole
4.9 from 555 votes
A comforting and cheesy casserole featuring tender rice and vibrant broccoli florets baked in a creamy sauce. This one-dish meal is perfect for a quick weeknight dinner and pairs well with grilled chicken or fish.
1Cook the rice according to package directions until tender, about 15 minutes.
2Drain any excess water and set the rice aside.
3Bring a pot of salted water to a boil over high heat.
4Add the broccoli florets and blanch for 2 minutes until bright green and just tender, then drain and set aside.
5Preheat your oven to 375°F.
6In a large skillet over medium heat, melt the butter and sauté the diced onion for 3 minutes until softened.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Sprinkle the flour over the onion mixture and whisk continuously for 1 minute to form a roux.
9Gradually pour in the milk while whisking, then bring to a gentle simmer and cook for 2 minutes until the sauce thickens enough to coat the back of a spoon.
10Remove the skillet from heat and stir in the shredded cheddar cheese, salt, pepper, and paprika until the cheese is fully melted and smooth.
11Fold in the cooked rice and blanched broccoli until evenly coated.
12Transfer the mixture to a greased 8×8-inch baking dish and spread it into an even layer.
13Bake for 20 minutes until the top is golden and the casserole is bubbling around the edges.
Tips: For extra protein, add 1 cup of cooked diced chicken or tofu before baking. You can also substitute broccoli with cauliflower or a mix of vegetables.
Watch Video Of How Creamy Rice and Broccoli Casserole Works
This rice and broccoli recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.
It’s also incredibly versatile, so feel free to customize it to your liking with your favorite seasonings and ingredients.
One of my favorite things about this recipe is that it’s perfect for meal prep – simply cook the rice and broccoli in advance, then reheat as needed throughout the week.
❓ Frequently Asked Questions About Creamy Rice and Broccoli Casserole
Q: What type of rice should I use for this recipe?
A: You can use any type of rice you prefer, but I recommend using jasmine or basmati rice for the best results. These types of rice have a unique texture and flavor that pairs perfectly with the broccoli.
Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can definitely use frozen broccoli if that’s what you have on hand. Just thaw it first and pat it dry before using it in the recipe.
Q: How do I prevent the broccoli from becoming mushy?
A: To prevent the broccoli from becoming mushy, make sure to cook it until it’s just tender but still crisp. You can also add a splash of vinegar or lemon juice to help preserve its texture.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker! Simply brown the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 3-4 hours. This is a great option if you’re short on time or want to come home to a ready-made meal.
Q: Is this recipe suitable for vegetarians?
A: Absolutely! This recipe is completely vegetarian-friendly, making it perfect for veggie lovers everywhere.
Q: How do I store leftover rice and broccoli?
A: To store leftover rice and broccoli, let it cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days or freeze for up to 2 months.
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