Categories: Rice
Ingredients
- - 1 cup uncooked rice, washed
- - Water to cook rice
- - 20g to 30g butter
- - 5 garlic cloves
- - 1 potato, peeled and sliced
- - 100g broccoli florets, stem trimmed
- - 5 gourmet sausages (around 200g)
- - 1 to 2 tbsp corn nibblets
- - cream of mushroom (undiluted) or Japanese mayonnaise
- - Shredded Mozzarella Cheese
- - Salt & Pepper
- - Parsley (garnishing)
Directions
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Using a microwave, melt butter to liquid form (should be less than a minute). In the rice cooker pot, add melted butter, washed rice, water to cook rice (I use slightly more than 1 cup of water – adjust the water amount according to your cooker), garlic cloves, salt and black pepper to taste. Stir well.
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Using the upper rack of my rice cooker, I place broccoli florets and sliced potatoes. Be sure to leave some of the air vent open. If you don’t have an upper rack, you can steam them separately. Cook the rice mixture prepared in step 1 together with the upper rack of vegetables in the rice cooker.
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When the rice is cooked, mash the steamed broccoli and mix it well into the rice.
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Then add in the cut sausages and corn nibblets.
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Mix everything well.
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Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until slightly more than half the depth of the dish.
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Smear some mushroom soup sauce or Japanese mayonnaise (using mayo here) on top of the rice (or you can mix it earlier with the rice in step 5).
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Arrange steamed potato slices on top.
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Top with a layer of shredded cheese. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned.
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. Garnish with chopped parsley (I’m using dried parsley here because I didn’t have fresh that day) if desired. Bon appetit!