Prep 30 mins
Cook 20 mins
Japanese-style creamy and delicious doria that I threw together one night. You can change up the ingredients as you like to make it meatless or even double the white sauce and omit the cream of mushroom soup (in which case, seafood works really well).
- 3 cups short-grain rice, cooked (1 cup dry = 3 cups cooked, note, can use chicken broth instead of water for more flavor)
- 100 g chicken breasts, cut into small bites (roughly 1/2 cup) or 100 g chicken thighs (roughly 1/2 cup) or 250 g ground chicken
- salt and pepper, to taste
- 1 small onion, chopped
- 1 bunch shimeji mushroom (or any mushrooms)
- 1 (10 1/2 ounce) can cream of mushroom soup (optional, can double the white sauce and add some extra mushrooms instead)
- 1⁄4 cup shredded cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- Saute chicken, mushrooms and onions in a large frying pan in butter on medium heat until cooked through and mushrooms have released their juice, adding a dash or two of salt and pepper to taste. Stir in cooked rice and mix well.
- White sauce (double this if not using canned soup): In a saucepan on low-med heat, melt butter and whisk in flour. Gradually add in milk and whisk until sauce thickens.
- Once the sauce thickens, you can either pour it and the canned soup (or double white sauce if not using the soup) on top of the rice mixture and mix well OR you can go to the next step and just add the white sauce/soup to the top without mixing, just before adding cheese.
- Grease an ovenproof dish (or 4 smaller gratin/doria/personal casserole dishes) with butter or cooking spray, add the rice mixture and top with cheese.
- Bake uncovered for about 20 minutes at 210°C or 410°F.