Rice gratin with creamy cauliflower sauce

Instructions

• 1. Prepare the rice according to your rice cooker's instruction.
• 2. In a small fry pan, add panko, garlic powder, aonori (optional) and fry until lightly brown. Set aside.
• 3. In a frying pan, heat 1 tbsp vegetable oil over medium heat and fry garlic and ginger until they are fragrant.
• 4. Add onion, carrot, mushroom, ham and continue stir frying until it becomes wilted. Add steamed rice and fry them together well.
• 5. Add the ingredient "A" and stir fry until it is hot but not smoking. Add some salt if desired.
• 6. Spread the fried-rice over the bottom of a large casserole (oven-safe) dish and set aside.
• 7. Now make the creamy cauliflower sauce! Steam or boil cauliflower until tender. Drain cauliflower and Let it cool. Set aside.
• 8. Puree the boiled or steamed cauliflower florets and milk into your blender.
• Pre-heat the oven to 190C degree.
• 9. In a cooking pot, melt the butter and add flour. Mix well. Pour the cauliflower mixture into the cooking pot little by little and stir-fry over low heat. Mix them to combine evenly.
• 10. Lastly add heavy cream and cheese and mix. Salt and pepper to taste.
• 11. Pour the cauliflower sauce over the rice prepared. Sprinkle panko on top.
• 12. Bake the gratin for about 25mins or until golden brown.
• Serve hot!