Preparation Steps

• In a fine mesh sieve, rinse the rice under cold running water until the water runs mostly clear, then drain well.
• Add the rinsed rice, 2 ¼ cups of cold water, and the garlic salt to a medium saucepan over medium-high heat. When the rice begins to simmer (after about 5 minutes), cover the saucepan with a tight-fitting lid. Reduce the heat to low and let simmer for 10 minutes.
• Remove the lid, quickly scatter the broccoli on top of the rice in an even layer, cover again, turn the heat up to medium-low, and cook for 5 minutes more.
• Remove the pot from the heat. Let it stand, covered, for a final 5-minute rest. Uncover, fluff the rice gently with a fork, then sprinkle in 1 cup of the cheese. Use a serving spoon to fold in the cheese gently, taking care not to break up the rice grains too much. Scoop the rice into serving bowls. Top with the remaining ½ cup of shredded cheese, along with a few grinds of black pepper. Serve warm.
• Refrigerate leftovers in a tight-lidded container for up to 3 days. To reheat, sprinkle ½ teaspoon or so of water over a serving and microwave it for about 1 ½ minutes, or until hot.