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Sausage Baked Rice

   

Hotdog Baked Rice
Delicious sausage baked rice for a lazy Saturday

I had a lazy (but totally enjoyable) Saturday and stayed at home to play Prince of Persia the whole day instead of going out or doing anything useful. Hence no time for fancy meals, but one still got to eat ;) So I made a whole tray of baked rice where B and I had for both lunch and dinner. It was sooooo delicious that even though we had it for two meals straight, B and I still fought over the remaining portions, and towards the end, B scraped the tray even though there was nothing left. The recipe is actually based on my earlier chicken and mushroom baked rice (just swap the chicken and mushroom for sausages) which many readers had tried and left some really good feedback about the recipe. So I guess this recipe is really foolproof having been tried and tested by quite a few people ^_^ I’m going to make seafood baked rice next time. I tried a few other variations before and this sausage one is really good. Do buy nice sausages (those gourmet type that you pan fry for breakfast, they are usually refrigerated and go by weight – I bought cheese & pork sausages – NOT those frozen dark brown type that are used for bbq or canned ones).

Hotdog Baked Rice
Yummy
sausage baked rice with lots of mushroom sauce and cheese

Ingredients
(Serves 4-6)

– 1 1/2 cups uncooked rice
– Water to cook rice
– 5 garlic cloves
– 200g sausages, sliced (I use the gourmet type of sausages such as chicken cocktail)
– 15g butter (or use olive oil for healther version: reader suggestion)
– generous tablespoons mushroom soup (I use Campbell’s, straight from the can – no need to mix with water or cook)
– Shredded Mozzarella Cheese (about 150g)
– Shredded Cheddar Cheese (about 150g)
– Salt & Pepper
– Parsley (garnishing)

Directions
1. Wash and rinse uncooked rice until water runs clear.
2. In a heated wok or saucepan, melt the butter. Add the washed rice, salt and black pepper to taste. Stir well.
3. 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).
4. When the rice is cooked, stir in the cut sausages. Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until about half the depth of the dish.
5. Smear some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
6. 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 if desired.

Hotdog Baked Rice
Ultimate comfort food

More baked rice recipes:
- Chicken and Mushroom Baked Rice
Hawallian Baked Rice
Broccoli, Potato and Sausage Baked Rice

                                           

Leave a Comment





78 Responses to “Sausage Baked Rice”

  1. jan — September 21, 2009 @ 6:21 pm

    OMG! I did it…I made this dish single-handedly (helper was off) and ENJOYED doing it! And my hubby and sons loved it!!!

    Now decideding what to tackle next.

    Thanks, Wiffy! :D

    Reply

    • wiffy replied: — September 23rd, 2009 @ 2:31 pm

      I’m glad to hear you like it! This is an easy dish with good taste, that’s why I like to bake it too. Thanks for your feedback :)

      Reply

  2. tigerfish — September 22, 2009 @ 4:49 am

    Look at the melted cheese…it looks so scrumptious.

    Reply

  3. Ippo456 — November 2, 2009 @ 7:23 am

    I’m officially addicted to your baked rice recipes! I think I’ve tried all your recipes & made some more that have been modified. Cheese & rice is the best combination :D

    ps: try soft cheese (like Laughing Cow’s cheese bites) with kimchi fried rice, the cheese makes the spicy kimchi more bearable for me.

    Reply

    • wiffy replied: — November 3rd, 2009 @ 9:21 am

      wah so happy and flattered to hear that you tried all the baked rice recipes!

      I like the unusual combi of cheese and kimchi! Hmm … do you make the fried rice, sprinkle cheese on top …. and bake it? If not, teach me how you do it, hehe :halo:

      Reply

  4. robin — November 2, 2009 @ 9:35 am

    i have this in the oven right now sans sausage… it’s smelling soooo good :O) thank you!

    Reply

    • wiffy replied: — November 3rd, 2009 @ 9:21 am

      glad to hear that you like it! :halo:

      Reply

  5. Ippo456 — November 5, 2009 @ 1:31 am

    If you have soft spreadable cheese, you can just spread the cheese on top of the Kimchi fried rice when the rice is still hot.
    If your cheese is hard, just sprinkle them on top of the rice & microwave it so the cheese melts.
    I recommend mild-tasting cheese like mozzarella & not something strong like cheddar.

    Reply

  6. Marie — December 23, 2009 @ 5:16 am

    I made your Cod with creamy mushroom sauce last week it was delicious! I like your blog better than any TV people, the food is soooo tasty! This week I was looking for an option that used stuff I already had, this recipe looked amazing and easy but I didn’t have everything so I made some adjustments and would like to share it becasue the recipe is so flexible.
    I used:
    risotto rice (no rice cooker so I just coked it in the pan)
    hot Italian sausages rather than gourmet
    Sharp cheddar grated cheese
    and I added french friend onions to the top along with the cream of mushroom soup.

    Thank you for suck yummy affordable ideas!

    Reply

  7. Jay — April 3, 2010 @ 3:42 pm

    I am sooo going to cook this for my home economics practical test.
    But I have a question, must we cook the campbell mushroom soup before adding it into the rice?

    Reply

    • wiffy replied: — April 3rd, 2010 @ 8:28 pm

      Hi Jay, you don’t have to cook the campbell soup before adding it. I use it straight from the can. Sometimes I also use Japanese mayo instead. Hope this helps and good luck for your test!

      Reply

      • Jay replied: — April 5th, 2010 @ 5:17 pm

        But its kind of salty if you don’t cook it D:
        WOW YOU REPLY REAL FAST HAHA THANKS.

  8. Mary — April 4, 2010 @ 12:55 am

    Can’t wait to try this! I love how all your recipes are fairly simple and don’t require a million fancy ingredients that I need to go buy (and probably never use again!) ^^

    Reply

    • wiffy replied: — April 5th, 2010 @ 12:19 am

      Hi Mary, Thanks! Hope you like the taste when you try it out. :-)

      Reply

      • Mary replied: — April 6th, 2010 @ 10:11 am

        Hey! Thank you for the reply. I made it today and it was great, really easy!! I couldn’t get cheddar so I ended up using all mozzarella, and also no garlic cloves so ended up using a bit of the minced garlic that came in a jar. -_-

        I think I might’ve gone overboard w/ the mushroom soup though (also used Campbells, since I happened to have it around). I tried to cover all bits of rice with it , and in the end it might’ve been a bit too overpowering (although my roommate found it okay, I found it too moist lol). But there you go, just in case anyone is going to try making this and sees my comment… don’t go all crazy like me unless you want the same result hehe…

        Thanks noobcook/wiffy for a successful dish : )))))

        • wiffy replied: — April 6th, 2010 @ 11:06 am

          I made baked rice with all mozzarella before too, it’s nice!

          Sorry to hear that your baked rice is a little overpowering with the campbell soup. Yes, everything in moderation ;) Recently, I discovered that using Japanese mayo is really yummy and less salty, you can try it next time. Thanks for your feedback :)

  9. Jay — April 8, 2010 @ 8:10 pm

    I DID IT.
    ALL MY FRIENDS LOVE THIS.
    I COOKED IT FOR MY TEST AND NO ONE COULD GET ENOUGH OF IT HAHA.
    Except that I’ve cooked the soup before pouring it on to the rice :D
    GREAT RECIPE. :D

    Reply

    • wiffy replied: — April 8th, 2010 @ 10:49 pm

      yay! glad to hear that! Thanks for your note :)

      Reply

  10. Charisse — May 19, 2010 @ 11:12 am

    stumble across your webbie when i ran a search for “recipes for microwave oven” (we jus bought a microwave oven!!). your dish look so easy and yummy, i definitely got to try it. hubby LOVE cheese and cream sauce as well!! but how much salt do we need to use..? i’m a complete idiot when it comes to cooking :P

    Reply

    • wiffy replied: — May 19th, 2010 @ 2:19 pm

      Hi Charisse, for me, I grab a small pinch of salt between the thumb and index finger, mix it in the dish, and taste to test if you need more :)

      Reply

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