Cheesy Baked Rice With Ham, Mushroom & Corns

It's been a while since the last time I made baked rice. Suddenly the crave set in :P
Saw one recipe at Ju's blog, The Little Teochew, looked so yummy!
And yes, it was, indeed!

 

I didn't use carrots but added sweet corns since my kids love it. I used frozen corns

Also I added fresh button mushroom, sliced

 

What you need:

(for two portions)

 

7 tbsp chicken stock

2 tbsp cream

1 tsp corn flour, diluted with a little water

2 rice bowls overnight cooked rice

breakfast ham, sliced

200g sliced button mushrooms

a few handful of frozen corns

a knob of butter

3 garlic cloves, minced

grated cheddar and mozzarella

grated parmesan

 

Method:

1. In a saucepan, bring chicken stock and cream to a boil. Add corn starch liquid. Stir till the mixture thickens. Set aside
2. In a wok, melt some butter. Fry the garlic till fragrant. Add ham, followed by corns and mushrooms. Add rice. Break up all lumps. Mix well
3. Pour butter fried rice into a casserole dish. Pour chicken stock mixture over. Sprinkle with parmesan cheese
4. Top with lots of grated cheddar and mozzarella
5. Bake in a pre-heated oven for 10mins (it's for small casserole, for bigger size, please adjust the timing accordingly) at 200 degrees C or until the cheese browns to a golden crust. Serve piping hot

I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.