Serves 3 people
300 g frozen seafood mix (assortments of squid, prawns, mussels) washed
180 g frozen vegetable mix (broccoli, cauliflower and carrot) washed
3 cups cooked rice
90 g butter (sauce – 30 g, seafood - 60 g)
1½ tbsp flour
1½ cups of milk
1 + 1½ tsp salt (sauce –1 tsp, seafood –1½ tsp)
1½ cups diced onions
1½ tsp black pepper
3 tsp lemon juice
4½ cup shredded mozzarella cheese (1½ cups for rice, 3 cups for topping)
1 sprig parsley (for garnish)

Recipe Courtesy of
Asian Food Network

Easy to Cook Delicious Seafood Cheese Baked Rice

Easy to cook seafood cheese baked rice.

Difficulty: Easy

Preparation: 10 min
Cook: 30 min
Clean up: 10 min

Steps: 3 steps
12 Ingredients

Difficulty: Easy
Steps: 3 steps
12 Ingredients

Preparation: 10 min
Cook: 30 min
Clean up: 10 min

Instructions

Fry seafood
- Heat butter in pan over medium heat.
- Add onions and fry.
- Add frozen seafood and vegetables and fry.
- Add salt and pepperand fry for 3-4mins.
- Add lemon juice, stir and set aside.

Cream sauce
- Heat 30g butter on low heat in saucepan.
- Add flour and stir until smooth.
- Add milk gradually while stirring.
- Add salt, stir until thickens. Turn off heat. Set aside.

Spread the rice and cheese
- Spread leftover rice in an oven safe serving dish.
- Sprinkle some cheese on rice.
- Spreadthe cooked seafood and vegetables evenly on top of rice.
- Pour cream sauce evenly.
- Spread cheese evenly on top and cover all parts.

Garnish and Serve!

Remove from oven and serve with a sprig of parsley.

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Laksa Seafood Pasta

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Name: Easy to Cook Delicious Seafood Cheese Baked Rice
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 3 people
Cuisine: Asian
Ingredients: 300 g frozen seafood mix (assortments of squid, prawns, mussels) washed; 180 g frozen vegetable mix (broccoli, cauliflower and carrot) washed; 3 cups cooked rice; 90 g butter (sauce – 30 g, seafood - 60 g); 1½ tbsp flour; 1½ cups of milk; 1 + 1½ tsp salt (sauce –1 tsp, seafood –1½ tsp); 1½ cups diced onions; 1½ tsp black pepper; 3 tsp lemon juice; 4½ cup shredded mozzarella cheese (1½ cups for rice, 3 cups for topping); 1 sprig parsley (for garnish)