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Salmon Baked Rice
Rice IDEAL® Full Cream Evaporated Milk Salmon
40mins
Intermediate
Prep + Cook Time
40 mins
Ingredients
14 Ingrediants
Serving Size
2 servings
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ENG version
Ingredients
300g Salmon (sliced)
1no Onion (diced)
1no Tomato (deseeded & diced)
360g Rice (cooked)
As needed Salt & pepper
100g Mozzarella Cheese
Bechamel Sauce
30g Butter
2 tbsp All purpose flour
250g IDEAL® Evaporated Full Cream Milk
50g Cheddar cheese (shredded)
1 tsp Black pepper
1 tsp Salt
1 tsp Mixed herbs
100ml Chicken broth
Methods
Bechamel Sauce
- Melt butter in a pan, stir in all purpose flour and cook for a while.
- Add in chicken broth, mixed herbs and IDEAL® Full Cream Evaporated Milk. Simmer for 5minutes.
- Stir in Cheddar cheese, season with salt and pepper. Set aside.
Assemble
- Mix the rice together with tomato and onion. Evenly divide into 2 portions into baking dish.
- Cover with a layer of bechamel sauce.
- Arrange the salmon onto the sauce. Cover with another layer of bechamel sauce.
- Sprinkle the mozzarella cheese on top.
- Bake over 180℃ in the oven for 25 to 30 minutes.
- Serve hot!
1 year ago