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Broccoli, Potato & Sausage Baked Rice

   

Broccoli, Potato & Sausage Baked Rice

If you’re a regular reader of my blog, you may notice that I love to make and experiment with different flavours of baked rice (so far I have recipes for chicken & mushroom, Hawaiian & sausage baked rice), mostly because it’s fuss-free and I love cheese. So I hope you are not sick of yet another baked rice recipe. I have an upcoming salmon baked rice recipe but I think I will post it much later to prevent baked rice overdose hehe. So anyway, this is another one of my baked rice experiments. With each attempt at baked rice, I’ve gotten lazier. For this version, I cook everything in the rice cooker (using an upper rack to steam the broccoli & potatoes) and then transfer the cooked rice to a baking casserole in the oven. Though it is short cut, the baked rice still tastes good. I call this the “double carbo” baked rice because there are two main carbohydrates component in it – potatoes and rice :P I tried this combination because of the leftovers in my fridge. Although double carbo sounds sinful, it’s actually very nice because the potatoes go well with the rice, plus it is really filling so I ate a smaller portion to be full (so hopefully it works out to be the same amount consumed).

Broccoli, Potato & Sausage Baked Rice
A version I made for my friend without parsley toppings because she doesn’t like parsley.

Ingredients
(Serves 3)

– 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

Broccoli, Potato & Sausage Baked Rice
1. 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.

Broccoli, Potato & Sausage Baked Rice
2. 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.

Broccoli, Potato & Sausage Baked Rice
3. When the rice is cooked, mash the steamed broccoli and mix it well into the rice.

Broccoli, Potato & Sausage Baked Rice
4. Then add in the cut sausages and corn nibblets.

Broccoli, Potato & Sausage Baked Rice
5. Mix everything well.

Broccoli, Potato & Sausage Baked Rice
6. 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.

Broccoli, Potato & Sausage Baked Rice
7. 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).

Broccoli, Potato & Sausage Baked Rice
8. Arrange steamed potato slices on top.

Broccoli, Potato & Sausage Baked Rice
9. 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.

Broccoli, Potato & Sausage Baked Rice
10. Garnish with chopped parsley (I’m using dried parsley here because I didn’t have fresh that day) if desired. Bon appetit!

Other baked rice recipes:
- Chicken and Mushroom Baked Rice
Hawaiian Baked Rice
Sausage Baked Rice

                                           

Leave a Comment





79 Responses to “Broccoli, Potato & Sausage Baked Rice”

  1. Ching — December 16, 2010 @ 1:25 pm

    This looks awesome! Baked cheese goes very well with rice…I can’t wait to try it myself. May replace the sausages with minced pork so that my 1 year old can share this with us :)

    Reply

  2. Jean — December 30, 2010 @ 5:38 pm

    Hi guys, do the corn nibblets and sausages have to be pre cooked before adding to the rice? Cos it’s common for these items to come in frozen form. Thanks!!!

    Reply

  3. Michelle — September 2, 2011 @ 8:10 pm

    Hi Wiffy, it’s me again..the one who added chai poh n sesame oil on the easy steamed fish. I tried this recipe today ! This shows that I’m really ‘devouring’ all ur recipes… I tried cooking cheese baked rice before (guessing my way thru w/o any recipe) but I couldn’t get the rice moist….. Tks for the cream of mushroom tip! This is a light version of cheese baked rice…. I added fried bacon bits instead of sausage….the rice grains dun really stick together tho…. I think next time I’ll also try to add a bit of Parmesan n mozzarella cheese in the rice to get that sticky effect..what do u think?

    Btw, I bought a whole chicken…will try cooking Emperor Herbal chicken tomorrow :-)

    Reply

    • wiffy replied: — September 23rd, 2011 @ 6:53 pm

      hope your emperor chicken turns out well, I like cooking it too :)

      u mean the cheese strings when you scoop out the rice? I usually get that if the rice is still hot.

      Reply

  4. Felicia — September 20, 2011 @ 2:24 pm

    Hi, how to do the mushroom sauce? :)

    Reply

    • wiffy replied: — September 23rd, 2011 @ 6:54 pm

      hi what do u mean? :)

      Reply

      • Felicia replied: — September 24th, 2011 @ 4:46 pm

        How to make the mushroom sauce. I need the recipe :) and how long does it take to finish the baked rice?

        • wiffy replied: — September 27th, 2011 @ 3:57 pm

          I don’t make it, I just use Campbell can cream of mushroom soup …

  5. Mel — September 30, 2011 @ 5:13 am

    Hello Wiffy,

    Love your website. It’s inspiring and easy to follow. I tried this recipe earlier, but the broccoli and potatoes don’t seem to steam well. Should I have boiled them before steaming them so they would become softer?? If not it’s rather hard to mash the broccoli. D:

    -Mel

    Reply

    • wiffy replied: — October 4th, 2011 @ 3:41 pm

      did you steam it separately or together to cook with the rice? If it’s the latter like what I did, by right it should turn really soft due to the heat and timing for cooking the rice.

      Reply

  6. Hubbaby — October 23, 2011 @ 3:31 pm

    Hi wiffy, tried this recipe today and hubby loved it much! However, I didn’t have jap mayo or cream of mushroom so omitted that ingredient in the recipe. Still turned out wonderful. The cheese really made the dish flavorful and delish. Want to ask though where did you get that ceramic bowl that u used in this recipe? Is it from daiso?

    Reply

    • wiffy replied: — October 23rd, 2011 @ 5:49 pm

      yes, from Daiso! glad u like it, thanks!

      Reply

  7. Violet — November 24, 2011 @ 1:51 pm

    Hi, chanced upon your website while searching for baked rice recipe, going to try it tonite but will be using some leftover pasta sauce instead of the mushroom soup and only mozeralla cheese as they are the only thing i have in my fridge now, hope it will turn out fine.

    Reply

  8. Shuning — November 25, 2011 @ 9:34 am

    Hello! May I know where you got such lovely cute pretty baking dishes? :)

    Reply

    • wiffy replied: — November 25th, 2011 @ 9:55 am

      hi, I got it from Daiso Singapore. They have lots of oven-safe bakeware for $2 :)

      Reply

  9. eileen — May 5, 2012 @ 10:39 pm

    this is the laziest baked rice ever. however it looks delicious w the addition of potatoes. gonna try it! thanks!

    Reply

  10. Anne — August 28, 2012 @ 2:02 pm

    I try this recipe yesterday and it’s my first time doing cheese baked rice. Turn out great and delicious. My partner loves it and gave me a compliment. Thks.

    Reply

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