Got lots of rice to use up? What about leftovers from the night before? This is an easy midweek dish that all the family will love. It works best with day-old rice.
Ingredients
- 3 tbsp butter
- 3 tbsp plain flour
- 600ml milk
- 2 x 1 cup of grated cheddar cheese
- salt and pepper
- 1 egg
- 3 rashers of bacon
- 1 small bunch of spring onion
- 1 1/2 cups of leftover chicken
- 1/2 cup dry wine (optional)
- 1 tsp Dijon mustard
- 5 cups of white, medium-grain rice (cooked)
Method
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Step 1Cut the bacon in pieces and fry in a large saucepan until crispy. Add the spring onion and cook for two minutes, then add the chicken. Pour over the white wine (if using), or substitute with water and simmer for a few minutes.
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Step 2Add the cooked white rice and mix. Set aside.
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Step 3To prepare the white sauce, melt the butter in a heavy saucepan. Add the flour and mix to form a paste (this is called a roux). Remove from the heat and add a few tablespoons of milk and stir thoroughly. Continue adding the milk bit by bit until incorporated, stirring constantly to avoid lumps.
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Step 4Return to the heat and cook, while stirring, until it has thickened. Season with mustard and salt and pepper. Add one cup of grated cheddar cheese (reserve the second cup).
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Step 5Beat the egg and stir into the white sauce mixture. Pour over the rice mixture and stir until incorporated. Pour into a medium-sized baking dish and smooth over gently with a spatula.
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Step 6Top with the remaining cheddar cheese. Bake at 170C for around 20 minutes or until bubbling. Serve in slices, hot.
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