Ingredients:

  • 1 cup (200g) long-grain rice, uncooked
  • 2 cups (475ml) chicken broth (low sodium preferred)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 cups (225g) shredded cheddar cheese (sharp or mild)
  • 1/2 cup (50g) shredded Monterey Jack cheese
  • 1/4 cup (25g) breadcrumbs (panko or regular)
  • 1 tablespoon melted butter (for the breadcrumbs)
  • Chopped fresh parsley (for garnish)

Instructions:

  1. Combine rice, chicken broth, salt, and pepper in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18 minutes, or until the rice is cooked through and all liquid is absorbed. Fluff with a fork.
  2. Melt butter in the same saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
  4. Remove from heat and stir in salt, nutmeg (if using), cheddar cheese, and Monterey Jack cheese until melted and smooth.
  5. Gently fold the cooked rice into the cheese sauce. Pour the mixture into the prepared baking dish.
  6. In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the casserole.
  7. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until golden brown and bubbly.
  8. Let cool for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.