Ingredients
1 cup rice
30g butter
2 tblsp plain flour
1½ cups milk
1 tin tuna
in springwater, drained
1 cup grated cheese
plus extra for topping
1 cup mixed frozen vegetables
1 small tin creamed corn
1 pinch black pepper
1 pinch cayenne pepper
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Equipment
- 1 Large pot
- 1 Saucepan
- 1 Whisk or wooden spoon
- 1 Casserole dish
- 1 Grill/Broiler
Instructions
- Boil the rice in a large pot of water.
- Melt butter in saucepan. Add flour to butter and stir for 2 mins, being careful not to burn.
- Gradually add the milk. Stir white sauce until the mixture starts to thicken. Add the grated cheese.
- Add the drained tuna and the creamed corn.
- Season to taste with black and cayenne peppers. Add frozen veggies to the almost cooked rice.
- Cook for a few minutes until done and rinse rice and veggies under cold water. Pour rice and veggies into casserole dish.
- Pour tuna mix over rice and veggies. Sprinkle with extra grated cheese and grill if desired to lightly brown.
Notes
Tip
Rinsing the rice and veggies under cold water helps stop the cooking process and prevents the rice from becoming mushy in the oven.
Variation
Substitute rice with macaroni or penne pasta.
Variation
Add a crunchy topping of breadcrumbs or crushed potato chips before grilling.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
