Baked Rice

Son loves Baked Rice and I am introducing another way of cooking it so that in the future, both kids will enjoy as a variation that son only knows one. 

Source

What you need:

Bolognese sauce

200g minced beef

200g minced pork

½ onion, finely chopped

1 clove garlic, minced

90g carrot, finely diced

400g canned whole tomatoes

15g tomato paste

100ml red wine

120ml water

1 tbsp dried oregano

1 sliced bay leaf

Salt and pepper to taste

White sauce

28g butter

28g plain flour

400ml milk

A pinch of salt

Pepper 

Tumeric rice

1 cup rice

¼ tsp turmeric powder

1 cup water

60g Gruyere cheese

Method:

Rinse rice well, add turmeric powder and water, stir and cook as normal.

Puree the canned tomato until smooth.

Heat oil in a pan, add in onion and carrot.  Sautee and cover and let it cook until soft.

Add minced garlic and minced meat and cook until lightly browned.

Pour red wine and stir well.  

Add in tomato puree, tomato paste, oregano and bay leaf.  Season with salt and pepper.

Add water and mix well.  Reduce heat to low and let it simmer uncovered for 30 – 40 mins.  

White sauce

Melt the butter in a pan, add flour and whisk until bubbles formed.

Add cold milk slowly while whisking and on low heat stir until it thickens.

Season with salt and pepper.

Assembly

Spread a layer of turmeric rice in the carrole. 

Pour a layer of white sauce evenly.

Add the Bolognese sauce in the middle and sprinkle with cheese on top, spread evenly.

Preheat oven to 220℃ and bake for 15 -18 mins or until top is golden brown.

Serve hot.

Enjoy!