Cheesy Rice Gratin

Cheesy Rice Gratin

Change it up with brown rice varieties too.

Cooking time
35 minutes+
  • Nutrition facts are for one serving.
  • Time to prepare rice is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz.)

80 g (2.8 oz.)

1/4 bulb

a dash

a dash

2 Tbsp

1 Tbsp

250 ml (8.5 fl. oz.)

40 g (1.4 oz.)


a dash


  1. Wash the rice and drain. Then cook in a rice cooker or on a stovetop.
  2. Cut the chicken into 1 cm (0.5 in.) cubes, then season with salt and pepper.
  3. Thinly slice up the onion.
  4. Remove the hard base from the eringi mushrooms, and cut in half lengthwise, then slice into 5 mm (0.2 in.) thick pieces.
  5. Melt the butter in a fry pan and saute (2). When the color changes, add in (3) and (4) and continue to cook.
  6. Add in the flour and cook further. Mix in the milk, and once thickened, adjust the flavor with pepper and soy sauce.
  7. Coat a gratin dish lightly with butter (not included in ingredients), and place the cooked rice in the dish.
  8. Cover with the shredded cheese and pour on (5). Cut the cherry tomatoes in half, then arrange on top. Sprinkle with powdered cheese.
  9. Bake in an oven toaster for 7-8 minutes, or remove when lightly browned.

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