Tuesday, September 23, 2008
Banana Cream Baked Rice
Banana Cream Baked Rice (original idea by Casandra Chai)
Cream sauce ingredients (makes 190 ml cream sauce)
15 g butter or oil
220 milk (prepare more for standby)
10g all purpose flour
25 g heavy cream
Salt as needed
Cooking method:
1) Heat the butter in a sauce pan. Add the flour and cook until a paste (roux) begins to form. Take care not to let the roux brown. If the paste doesn't form because of lack of flour or oil, add a little more.
2) Once the paste has formed, add the milk and whisk well. Keep on whisking until the milk comes to a boil. The sauce should thicken at this point.
3) Let the sauce simmer (small bubbles) until the sauce cooks smooth. Test the consistency of the sauce by dipping a spoon into it. The sauce should be thick enough to coat the back of the spoon.
4) If the sauce is too thick, thin it with more milk.
5) Add the cream into the sauce and stir. It is ready for use.
Ingredients for Banana baked rice
100 g cooked white rice
40 g sliced ripe bananas
Grated mozarella cheese as needed
Cream sauce as needed (recipe above or buy Prego)
Salt or sugar to taste
Cooking method:
1) Cook the rice and cream together in a small pan until the rice is evenly coated with the cream. Season with salt and taste. For a sweet rice dish, add no salt but add a little sugar.
2) Place the rice in a small pan, ramekin or bowl. Press the sliced bananas into the rice. Add as many as you desire.
3) Top the rice with the grated cheese, ensuring that no rice is exposed and bake in an oven until the cheese turns brown. Serve warm.
Note* If the rice dish is very deep, one may wish to add layers of cheese inside the rice as well as the top.
Posted by The Inflamed at 9:48 PM
