Doria (Rice Gratin) with Curry Pilaf and White Sauce
Doria (Rice Gratin) with Curry Pilaf and White Sauce

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, doria (rice gratin) with curry pilaf and white sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Doria (Rice Gratin) with Curry Pilaf and White Sauce is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Doria (Rice Gratin) with Curry Pilaf and White Sauce is something which I have loved my whole life.

Curry Doria is Japanese rice gratin topped with flavorful curry meat sauce and cheese and baked into perfection in a casserole. Doria has three components: steamed rice, the savory sauce, and the melted cheese on top. The savory sauce was originally Bechamel sauce (white sauce), but these.

To begin with this particular recipe, we must first prepare a few components. You can have doria (rice gratin) with curry pilaf and white sauce using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Doria (Rice Gratin) with Curry Pilaf and White Sauce:
  1. Prepare Ingredients for the white sauce:
  2. Prepare 300 ml ☆ Milk
  3. Make ready 25 grams ☆ Butter
  4. Prepare 25 grams ☆ Plain flour
  5. Take 1 ☆ Salt and pepper
  6. Take 1/2 tsp ☆ Consommé powder or Chinese chicken stock powder
  7. Take 1 ☆ Bay leaf, if you have
  8. Take Toppings:
  9. Make ready 1/2 of regular sized one Tomato
  10. Make ready 4 tbsp or more ☆ Canned tomato instead of fresh tomato is OK
  11. Take 1/3 Broccoli
  12. Take 1 Easy melting cheese
  13. Prepare 1 tbsp or more ★ Panko
  14. Get 1/2 tsp or less ★ Curry powder
  15. Take –
  16. Prepare 1 Curry pilaf recipe

We are making Seafood Doria, in which a creamy white sauce with seafood and mushrooms is poured over rice and baked. The doria uses lots of cheese so we recommend lightly seasoning the sauce and the rice. If the pizza cheese is too heavy for you, you can also use grated Parmesan cheese. RECIPE: I leave the kinds and weights for the ingredients to your creative The Japanese make their doria with chicken usually, but you may of course replace it any white Cover the rice with as much as bechamel sauce as you wish.

Steps to make Doria (Rice Gratin) with Curry Pilaf and White Sauce:
  1. Prepare for 2 servings of curry pilaff. Slice the tomato into 1 cm thickness. Cut the broccoli into bite sizes and cook until al dente.
  2. Mix the ★ panko and curry powder. Use curry powder without extra seasonings. The curry powder with extra seasonings burns quickly.
  3. Melt butter over low heat. Add plain flour and stir well to remove lumps. At first you might think it's too thick, but it will get runny by stirring with a whisk while cooking.
  4. After the roux is smooth, add milk little by little and stir constantly. At first it hardens as you add milk, but it will soften gradually. Ensure that there are no lumps and add the rest of the milk.
  5. Add a bay leaf if you have for flavouring. Stir constantly until comes to a boil and thickens. Adjust the taste with the ☆ seasonings and the white sauce is done.
  6. If you don't use the sauce straight away, cover tightly with cling film directly on top of the mixture to prevent a film from forming.
  7. Preheat the oven to 445-480°F/230-250°C.
  8. Put the curry pilaf in an oven-proof dish and pour over the white sauce to cover. Put the tomato, broccoli and easy melting cheese. Sprinkle the ★ panko on top.
  9. Put the dish on the top shelf of the oven and bake for 10 to 15 minutes until the cheese is melted and browned.
  10. It's very nice to eat while piping hot. Just don't burn yourself.
  11. You can use a toaster oven, but by baking it in the oven, the tomatoes will turn out juicier from the slow baking time. In this photo I used cherry tomatoes.

Add a generous layer of cheese of your. Doria has three components: steamed rice, the savory sauce, and the melted cheese on top. The savory sauce was originally Bechamel sauce (white sauce), but these days there are many sauce variations and this is where you can be creative. Once you have the rice pilaf method down, this recipe is endlessly riffable. You can use brown rice in place of white rice if you'd like, but the cooking time will be longer.

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