Baked Japanese Curry Rice

I've always wanted to make baked rice but didn't quite have the chance as the sauce (cooking cream, carbonara etc) would always be used for pasta
 ^-^.
I bought a pack of Japanese rice for sushi making few months ago. In between, I've cooked some Chicken Teriyaki rice bowl. When I saw the blog post by HHB earlier this month on her Baked Japanese Curry Rice ... bingo! my 2 packs of Japanese vegetable curry roux hidden in the cabinet can be put to good use ^-^!

Recipe adapted from Happy Home Baking, replicated below adjusted to our preference and taste.
Baked Japanese Curry Rice

Some prepared ingredients

Ingredients:
(makes 4 servings)
200g chicken clean and cut into bite size
Half medium yellow onion, coarsely chopped
2 medium potatoes, peeled, cut into bite size chunks
Some pumpkin, sliced thickly.
2 tablespoons vegetable oil
2 cups water
2 packets Japanese curry roux (200g per pack) yes they love to have thick sauce
4 cups cooked Japanese rice
1 cup broccoli floret
some Parmesan cheese

Method:
1) Blanch the sliced pumpkin and broccoli with boiling water for 2 to 3 minutes. Drain and set aside.

2) Saute chopped onions with the vegetable oil in a frying pan until translucent and lightly browned.

3) Add in the meat, saute the meat till lightly browned. Add in potatoes and stir fry for a couple of minutes.
Add the water (use enough water to cover the ingredients) and bring to a boil. Lower the heat, cover and let it simmer for about 5~8 minutes.

4) Add curry roux and simmer for amother 10 minutes, or until thickens. Keep stirring to ensure the curry roux is fully dissolved.
Adjust the thickness of the curry to your preference.

5) For each serving, *place 1 cup of cooked rice in an oven-proof dish. Place 1/4 portion of the Japanese curry over the rice. *you may adjust the quantity of the rice to your preference. Like for myself ... the lesser the better :D

Put some blanched broccoli and pumpkin on top. Sprinkle top with Parmesan cheese.

Bake in preheated oven at 180 degC for about 10~15 mins or until the cheese turned golden brown.

Serve hot & enjoy our dinner! They liked this non spicy baked curry rice.

This big bowl is for my boy

Happy baking and 

Enjoy the long weekends ! 

This post is link to Little Thumbs Up event and the theme for July 2014 is Potato 

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY