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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.
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