Budget · Chinese · Fusion Dishes · Italian · Mains · One Dish Meals · Pastry/ Baking · Rice · Uncategorized

Cheesy Baked Rice


Baked rice is a very popular dish here in Singapore and I used to make this when we lived in Australia. Unfortunately, i failed many times as the cheese tasted abit dry and the rice below is also hard and dry. I tried again some time ago and i can finally make the best baked rice now! It’s cheesy and flavourful in ever bite. This is definitely a favourite for kids and adults alike!


  1. 1 medium onion, chopped
  2. 3 cloves garlic, chopped
  3. 1/2 carrot, diced
  4. Mushrooms, sliced
  5. 1/2 red pepper, diced
  6. 1/2 green pepper, diced
  7. 1 cup short grain rice
  8. 1 cup chicken stock
  9. Bacon, toasted for topping
  10. Spring onions, chopped to garnish
  11. Optional: Half can of campbell soup
  • Cheese sauce
  1. 1 tbsp flour
  2. 1tbsp butter
  3. 1 cup milk
  4. 65g cheddar cheese


  1. In a pot, saute onion and garlic until fragrant. Add in carrots and mushrooms. Fry until mushrooms is soft.
  2. Add in 1 cup short grain rice and fry until rice is opaque.
  3. Add in chicken stock and bring to boil.
  4. When rice and stock is reduced to about the same level, add in red and green peppers. Mix and cover the lid.
  5. Simmer for another 2-3minutes and turn off the fire. Leave the lid on undisturbed for about 20 minutes.
  6. To make cheese sauce, melt butter in saucepan and add in flour. Mix well.
  7. Add in 1 cup milk and mix constantly until slightly thickened.
  8. Add in cheese and stir until melted.
  9. This is an optional step: mix half of a canned campbell soup with the rice. Do this step if you want a more sticky texture to the rice.
  10. Spoon rice into a baking dish and flatten. Spoon some cheese sauce over the rice evenly. Alternate the rice and cheese layers, ending with a cheese layer.
  11. Bake in a preheated oven at 180deg for about 30 minutes until golden.
  12. Top with toasted bacon and spring onions.



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