1 cup chopped broccoli
4 ounces sharp Cheddar cheese grated (do not buy pre-grated cheese)
2 teaspoons cornstarch
1 cup milk
3 cups boiled white rice
Salt, pepper, and/or Creole seasoning
Boil the broccoli in seasoned water. I like my broccoli cheese rice to be spicy, so I use Creole seasoning. Cook the broccoli until it is soft. Drain the broccoli
Toss the cheese with the cornstarch. (It’s important to not buy cheese that is already grated because there are additives to keep it separated.) Refrigerate.
Heat the milk in a medium saucepan over medium heat. Just as the milk begins to boil, add the cheese mixture. Stir constantly until the sauce thickens and becomes homogeneous. You may want to lower the temperature to prevent scorching.
Once the cheese sauce thickens, add the broccoli. Mix well.
Add the rice. Stir to combine. Check for seasoning, and add salt, pepper, and/or Creole seasoning, if necessary.
Yield: 4 servings