Cheesy Baked Rice With Prawns & Bacon

 I've heard so much about the Hong Kong style Cheese Baked Rice but yet to try it.  Sounds like Western-Asian fusion food, and reminds me of Tuna Mornay too.  So,  I  decided to experiment this one-meal dish - my version of course, since I have no idea how the authentic Cheese Baked Rice would taste like.  

Ingredients: 

1½ cups rice, cooked rice

10 prawns, shelled and deveined

2 pieces bacon, cut into small pieces

3 cloves garlic, minced 

1/2 onion, chopped

a handful of french beans, cut into 2 cm length 

2 small tomato, cubed

1/4 cup white wine (or chicken stock)

salt & pepper

1 cup grated parmesan and cheddar cheese (or mozzarella)

1/2 cup cream (or milk)

1 tbsp plain flour

2 tbsp butter (approx)

• Preheat oven to 200 degrees C.
• Heat oil in a frying pan.  Saute the onion and garlic.  Add in prawns and fry until 3/4 cooked.  Dish out the prawns.
• Add in bacon and fry until it is browned,  then pour in wine, stir well.   Toss in beans and tomato and cook for about 2 minutes.  Turn off heat.
• Pour the white sauce and prawns into the pan and season with salt and pepper.  Stir to combine.
• Fluff up the cooked rice and place in a casserole dish.  Then pour the prawns and bacon mixture over the rice and mix well.  
• Top the rice with a layer of grated cheese. 
• Bake for about 10 minutes or until cheese turns golden brown.
• Serve hot.

 

White Sauce (or Béchamel):

• In a small saucepan, melt butter over low heat.  Add in flour and cook, stirring for a minute or until mixture bubbles and begins to come away from the side of the pan.  
• Gradually whisk in the cream until combined. 
• Continue cooking until the sauce boils and thickens.  Remove from heat.