1 cup jasmine or basmati rice
2 cups of water
1 lb frozen broccoli-thawed
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
Kosher salt and pepper to taste
- Bring 2 cups of water to a boil in a 4-quart sauce pan. Add the rice, cover and reduce heat to low. Cook for 15 minutes. Turn off the heat. Remove the cover and set the broccoli on top of the rice, no need to stir into the rice. Cover the pan and let the broccoli and rice sit for an additional 5 minutes.
- In another saucepan, combine heavy cream, cheddar cheese, and cream cheese. Heat over medium-low heat, stirring until smooth. Keep an eye on the sauce as it burns easily. Season with salt and pepper to taste.
- Place the rice and broccoli on a platter and pour cheese sauce over the top. Serve immediately.