6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound 5 ounces fresh broccoli
Zatarain’s long grain parboiled rice or Jasmine rice
Shredded parmesan cheese
8 ounces sharp cheddar cheese
Salted butter
Whole milk
Heavy whipping cream
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Granulated onion
Granulated garlic
Ground turmeric
Tools you’ll need
Cheese shredder
Mesh strainer
Preparation of ingredients
Broccoli
Step 1- Rinse off broccoli really well with cold water and place onto a chopping board.
Step 2- Cut the stems off the broccoli florets and discard or reuse the broccoli stems for something else. Chop the broccoli florets into small pieces.
Cheese
Step 3- Shred 8 ounces of sharp cheddar cheese with a cheese shredder. Place into fridge.
Parboiling the broccoli florets
Preheat fire to medium heat.
Step 4- Add 6 cups water and 1/2 teaspoon salt into a medium-sized pot. Stir all ingredients together. Let water come up to a boil. Add broccoli florets and stir. Let simmer for 3 minutes.
Step 5- Add broccoli florets into mesh strainer. Let cool for 30 minutes to an hour.
Cooking the parboiled rice
Preheat fire to medium heat.
Step 6- Add 3 and 1/4 cups water and 1/8 teaspoon salt into a medium-sized pot. Stir all ingredients together. Let come up to slight simmer.
Turn your fire down from medium to medium-low heat.
Step 7-Add 1 and 1/2 cups Zatarain’s parboiled rice or Jasmine rice. Stir all ingredients together. Cover your pot with a lid. Let simmer for 20 to 23 minutes. Do not stir your rice during the cooking process.
Step 8- Turn your fire off. Life the lid off of your pot. Do not stir your rice. Let the rice cool for 30 minutes to 1 hour. Once done stir your rice and from there your rice is ready.
Assembling your cheddar broccoli rice
Preheat your fire to medium heat.
Step 9- Add 4 tablespoons cubed salted butter into a medium-sized pot and let the butter melt.
Step 10- Add 1/3 cup whole milk, 1/3 cup heavy cream, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon chef Paul’s vegetable magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, and 1/8 teaspoon ground turmeric. Stir all ingredients together. Let get hot for 1 to 2 minutes.
Step 11- Add 1 tablespoon shredded parmesan cheese, and shredded sharp cheddar cheese. Stir continuously for 2 to 3 minutes or until the cheese melts into milk mixture.
Step 12- Add parboiled broccoli florets and stir all ingredients together.
Step 13- Add cooked parboiled rice. Stir all ingredients together. As you stir the mixture, it will thicken. Turn your fire off and your cheddar broccoli rice is now ready. Let the rice cool for 30 minutes before serving.
Quick tips- The mixture will thicken as it cools. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
