The Motherhood Diary

Broccoli and cheddar rice bake

The Motherhood Diary

Tender rice, small broccoli florets, and a simple cheese sauce make a bubbling dish for the middle of the table.

Their job: measuring the dry rice and scattering cheese over the cooled assembled dish. Ages 4 and up
About 1 hour, with rice and sauce cooking side by side

This bake has three small parts: rice, broccoli, and a straightforward cheese sauce. They can happen side by side, then come together in one dish. Cut the broccoli into small florets so there is a little in each spoonful rather than one large piece on top.

At a glance

Serves 4 generously. Prep: 15 minutes. Cook: 40 minutes. Rest: 5 minutes. Total: about 1 hour.

Broccoli and cheese gratin in a white baking dish. Illustrative food photograph; the finished recipe may look different.
Illustrative food photograph; the finished recipe may look different. Photo: Lee Milo / Unsplash.

Ingredients

  • 250 g long-grain white rice
  • 500 ml water, or the amount specified on the rice packet
  • 300 g broccoli, cut into small florets
  • 30 g butter
  • 30 g plain all-purpose flour
  • 500 ml milk
  • 150 g cheddar, grated and divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper

Make it together

A child can measure the uncooked rice and divide the cheese into two bowls. Once the assembled food is cool enough to work near safely, they can scatter over the topping. A grownup handles knives, hot liquids, the stove, and the oven.

  1. Heat the oven to 200°C / 400°F. Cook the rice with the water according to its packet instructions.
  2. Meanwhile, simmer the broccoli in a separate pan of water for 3 minutes, until just beginning to soften. Drain well.
  3. Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook, stirring, for 1 minute.
  4. Add the milk a little at a time, whisking each addition smooth before adding more. Bring to a gentle simmer and stir for 3–4 minutes, until the sauce lightly coats a spoon.
  5. Remove from the heat. Stir in 100 g cheese, the mustard, salt, and pepper.
  6. Mix the cooked rice and drained broccoli with the sauce. Spoon into a shallow baking dish, approximately 25 x 20 cm / 10 x 8 inches. Sprinkle with the remaining cheese.
  7. Bake for 20 minutes, until bubbling around the edges and golden in places. Let stand for 5 minutes before serving.

A helpful pause

If the rice finishes before the sauce, keep it covered in its pan while you complete the remaining steps. Break up any clumps with a fork before mixing, so the sauce reaches the whole dish.

Illustrative food photograph; the finished recipe may look different. Photo: Lee Milo / Unsplash.

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