Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, doria (rice gratin) with curry pilaf and white sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Doria (Rice Gratin) with Curry Pilaf and White Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Doria (Rice Gratin) with Curry Pilaf and White Sauce is something that I have loved my entire life.

To begin with this particular recipe, we must 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. Take Ingredients for the white sauce:
2. Prepare 300 ml ☆ Milk
3. Prepare 25 grams ☆ Butter
4. Make ready 25 grams ☆ Plain flour
5. Prepare 1 ☆ Salt and pepper
6. Take 1/2 tsp ☆ Consommé powder or Chinese chicken stock powder
7. Get 1 ☆ Bay leaf, if you have
8. Take Toppings:
9. Get 1/2 of regular sized one Tomato
10. Take 4 tbsp or more ☆ Canned tomato instead of fresh tomato is OK
11. Make ready 1/3 Broccoli
12. Make ready 1 Easy melting cheese
13. Take 1 tbsp or more ★ Panko
14. Take 1/2 tsp or less ★ Curry powder
15. Prepare –
16. Get 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.
12. Ready to serve and ENJOY!

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