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

Before you jump to Doria (Rice Gratin) with Curry Pilaf and White Sauce recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.

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Know that fish is one of the heartiest meats you can consume. You’re probably already aware of this as your health care provider has advised you to ingest some fish at least two or three times a week. This is especially true for individuals with heart problems or are concerned that their hearts are not in good shape. Know that fish contains a lot of Omega 3’s which are what allows your body to break down unhealthy cholesterol. Try including fish in at least two of your meals each week.

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We hope you got insight from reading it, now let’s go back to doria (rice gratin) with curry pilaf and white sauce recipe. You can have doria (rice gratin) with curry pilaf and white sauce using 16 ingredients and 11 steps. Here is how you do that.

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

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