Ingredients
Equipment
Method
Prep
- Bring a 6-8 quart stockpot of water to a boil for blanching the broccoli.
Make the Sauce
- Melt the butter in a separate saucepan over medium heat.
- Stir in the flour and cook the roux for 2 minutes, stirring constantly.
- Reduce heat, add the chicken stock, and whisk quickly until the roux is fully dissolved.
- Turn heat back to medium-high and bring to a boil while whisking.
- Cook for 2 minutes.
- Remove from heat.
- Add both cheeses, salt, and white pepper.
- Whisk until all cheese is melted and the sauce is smooth.
Assemble
- Blanch the frozen broccoli in the boiling water for 2-3 minutes until the color turns bright green.
- Strain in a colander and cool with cold water.
- Chop into smaller pieces.
- Add the chopped broccoli to the cheese velouté.
- Fold in the cooled rice until everything is combined.
- Grease a 2.5 quart casserole dish with butter.
- Spread the mixture into the dish.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The velouté technique—a butter-flour roux finished with chicken stock—creates a silkier, more refined base than condensed soup shortcuts. Blanching the frozen broccoli to bright green ensures proper texture and prevents the casserole from becoming watery during storage. This recipe is designed for advance preparation: assemble 2-3 days before serving and refrigerate, or vacuum seal in portions for 3-4 months of freezer storage. Reheat covered at 350°F for 30 minutes from refrigerated, or 45-50 minutes from frozen, until the center reaches 165°F. You can substitute Gruyère for the Havarti or add sautéed mushrooms for variation. The 2.5-quart dish size makes this ideal for serving alongside a main protein without crowding your oven.
