2 small boxes whipping cream(note: this cream is not creamy)
2 1/2 cup of rice
1/2 cup milk
1/2 cup water
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
1 tsp oregano
salt or seasoning to taste
mozzarella cheese for baking
Cook rice three hours before making this recipe or cook it overnight.
Slice all vegetables (mushrooms keep them separate).
Heat the pan with oil. Put half the garlic and half the onion first and fry. Then add on the broccoli, carrot and a pinch of salt.
Stir-fry till the vegetables are cooked. Add a little water to cook the vegetables. Stir-fry till it is dry and fragrant. When it's done, put aside.
Then hat the pan with oil, put in the remaining garlic and onion first, and then add on the mushrooms with a pinch of salt. Cook until the mushrooms produces its juices.
Then add whipping cream and water and let it boil.
Add parmesan cheese and oregano. When the sauce is watery, add a little mozzarella cheese to thicken it. However, if it is still watery, it is okay. When the rice is baked, it will absorb all the moisture.
Add salt to taste. If it is slightly salty, it's okay as the rice is plain. You can also vegetable seasoning if you like.
Lastly, add the remaining vegetables into the sauce.
Heat up the oven 180°C for 10 minutes.
Put rice into an 9in square baking pan. Add all the sauce into the rice n add the rest of the mozzarella. Mix well.
Lastly, sprinkle mozzarella cheese on top the rice. Add more if you love it.
Then bake in the oven for 30 mins.
Bake another 10mins, if you like the chesse to be crispy.