Seafood Rice Casserole
The white sauce in this recipe has many other uses. Rice flour prevents the sauce from getting lumpy and makes it notably smooth. It does not require long time to heat. Rice flour is so easy to use – a great companion in the kitchen!
To make the white sauce, add 5-8% rice flour to the milk, and whisk over medium heat. When it starts to boil, it gradually becomes creamy.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
For the rice
|3 cups (720g)||cooked rice, warm|
|1½ tablespoons (20g)||butter|
For the white sauce
|¼ cup (40g)||rice flour|
|3¼ cups (800ml)||milk|
|2 teaspoons (12g)||chicken bouillon|
|Salt and pepper to taste|
For the filling
|2 teaspoons (10ml)||sake Japanese rice wine or white wine|
|1 teaspoon (5ml)||olive oil|
|½ (100g)||onion, diced (about ½ cup)|
|4oz/120g||mushroom, sliced (about 1 cup)|
|⅓ cup (90ml)||heavy cream|
|¼ cup (20g)||grated cheese|
|Parsley, chopped for garnish|
Preheat the oven to 445°F (230°C). Sprinkle sake over shrimp.
Mix butter with warm rice. Transfer to a casserole dish.
In a medium saucepan over medium-heat, whisk together rice four and milk. When it boils, add chicken bouillon and simmer. Season with salt and pepper. Turn off the heat.
In a large skillet, add olive oil over medium-high heat, and sauté onions. Add mushrooms. When cooked thoroughly, add scallops and shrimp and cook briefly.
Add the white sauce and heavy cream into the seafood mixture. Simmer over low-heat. Season with salt and pepper. Turn off the heat.
Pour the sauce over the rice in the casserole dish. Top with grated cheese.
Bake in the pre-heated oven for 15-20 minutes, or until golden brown. If it begins to brown before the sauce bubbles, place aluminum foil over it and continue to bake.
Garnish with parsley and serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.