Chicken & Mushroom Baked Rice
I took a two-week hiatus from blogging, cooking and the internet because I was rushing my work projects before the year end. It was also a time to slow down, unwind and indulge in some relaxation, home re-decorating and home cleaning. To my fellow foodie friends, sorry I haven’t been visiting you … but I will soon ;p I also bought a new oven (Rowenta Pro 9080) a few weeks back and now I finally had a chance to put it to action. Thanks to Wokking Mum and Camemberu who gave me useful advice for the oven selection when I asked them for tips =)
This baked rice dish is an easy and delightful one-dish meal. It’s also perfect when you have a home party … fuss free, and I’m sure your guests will like it! At this time of the year, the local supermarkets (in Singapore) are having offers for various types of cheese so this is the perfect time to try out cheesy recipes =D
The taste of this recipe is very close to Swensen’s baked rice, thanks to CookBake Legacy which I referenced and adapted the recipe from.
Ingredients
(Serves 4-6)- 1 1/2 cups uncooked rice
- Water to cook rice
- 5 garlic cloves
- 200g (white or brown) button mushrooms, sliced
- 200g chicken fillet, cubed
- 15g butter
- a few tablespoons mushroom soup (I use campbell)
- Shredded Mozarella Cheese
- Shredded Cheddar Cheese (I use mild red cheddar)
- Salt & Pepper
- Parsley (garnishing)
Chicken & Mushroom Baked Rice (before baked)
Directions
1. Wash and rinse rice until water runs clear.
2. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, saute for a few minutes until the surface of the chicken pieces is white.
3. Add the washed rice, salt and black pepper to taste. Stir well.
4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water - adjust the water amount according to your cooker).
5. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.
6. Smear some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozarella and cheddar cheese.
7. 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. Garnish with parsley.
Chicken & Mushroom Baked Rice baked in an alumnium square pan … perfect for home parties 
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I’m sharing this delicious chicken and mushroom baked rice with Weekend Wokking. This month’s star ingredient is mushrooms and is hosted by Marija of Palachinka.
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Thanks Angeline =)
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Hi Wiffy,
I searched, found your Baked Rice recipe and intend to try it out this weekend.
Just one question - which is better - to cook all ingredients and rice in the rice cooker together; or should I first cook rice in the rice cooker, scoop it out when done, then baked with all ingredients and meat in the oven? Thanks so much for your help and I am very excited to try this now.
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wiffy reply on May 8th, 2009 12:33 pm:
Hi Susan, I personally prefer to fry them in a wok with the rice, then cook in the rice cooker first before baking so that all the flavours are infused. Unless u have stuff like hot dog which you can consider stirring in with the rice when it’s cooked. Hope you like the recipe when you try it =)
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hi thr.. can i ask if can i change the rice into brown rice? if it is possible, how long to cook e brown rice?:D
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