How to Make Homemade Doria (Rice Gratin) with Curry Pilaf and White Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, doria (rice gratin) with curry pilaf and white sauce. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Doria (Rice Gratin) with Curry Pilaf and White Sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Doria (Rice Gratin) with Curry Pilaf and White Sauce is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Take Ingredients for the white sauce:
2. Get 300 ml ☆ Milk
3. Get 25 grams ☆ Butter
4. Take 25 grams ☆ Plain flour
5. Make ready 1 ☆ Salt and pepper
6. Get 1/2 tsp ☆ Consommé powder or Chinese chicken stock powder
7. Make ready 1 ☆ Bay leaf, if you have
8. Take Toppings:
9. Prepare 1/2 of regular sized one Tomato
10. Take 4 tbsp or more ☆ Canned tomato instead of fresh tomato is OK
11. Prepare 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. Prepare –
16. Take 1 Curry pilaf recipe

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.

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