5 Layer Rice
5 Layer Rice
5 Layer Rice is a delicious recipe of flavoured rice prepared with loads of flavours and textures. A layer of garlic spinach rice is topped with Indian spiced baked beans with a layer of sauteed vegetables in bechamel sauce and finally a layer of cheese and peppers and onions.
My friend Kajal always prepares this dish for us whenever we visit her as my children absolutely love it. She has very kindly shared the recipe for other people to enjoy it as much as we do.
Although the layers are all cooked separately, then combined for final baking, this dish is a complete meal and can be a centre piece of any party or get together.
Other recipes you might like to try are Dum Biryani, Parda Biryani, Vegetable Pulao, Beetroot rice, Peas Pulao, Tawa Pulao, Hyderabadi Pulao and Kashmiri Peas Pulao.
Ingredients
For Garlic Spinach Rice
1 cup basmati rice
2 teaspoons oil
1 tablespoon butter
2 tablespoons minced garlic
1 cup finely chopped spinach leaves
Salt to taste
½ teaspoon black pepper
For Spiced Baked Beans
1 teaspoon olive oil
1 tablespoon finely chopped onions
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped red pepper
1 tablespoon finely chopped yellow pepper
400 grams baked beans
Salt to taste
½ teaspoon black pepper
For Sauteed Vegetables
1 teaspoon extra virgin olive oil
¼ cup broccoli florets (bite size pieces)
2 tablespoons sliced baby corns (1 inch pieces)
2 tablespoons sliced carrots (1 inch pieces)
2 tablespoons French beans (1 inch pieces)
2 tablespoons diced onions
2 tablespoons diced green pepper
Salt to taste
For Bechamel Sauce
2 teaspoons butter
2 tablespoons plain flour
2 cups warm milk
Salt to taste
½ teaspoon black pepper
1 teaspoon oregano
1 teaspoon chilli flakes
½ cup grated cheddar cheese
Other Ingredients
1 cup grated cheddar cheese
4-5 round sliced green pepper
6-7 round sliced onions
Directions
Wash the rice under running water and then soak the rice in water for 20-30 minutes.
After the rice has soaked, drain the water using a colander.
Boil 9-10 cups of water add the rice and 1 tablespoon oil and gently stir. Let it cook uncovered until it is 80% cooked. This takes around 7 to 8 minutes.
Remove pan from heat and drain the rice in a colander. Set aside to cool it down.
For garlic spinach rice, heat butter and oil in a pan and add the minced garlic and sauté for 1-2 minutes on medium heat until the garlic is slightly golden. Add the spinach, salt, black pepper and rice and toss everything until well combined.
Turn off the heat and keep the garlic spinach aside.
For the spiced baked beans, heat oil in a pan and add the onions and peppers. Sauté on medium heat for 4-5 minutes or until the onions turn translucent. Next add the baked beans, salt, black pepper and mix.
Turn off the heat and keep the spiced baked beans aside.
For the sauteed vegetables, heat oil in a pan and add the broccoli, baby corns, carrots and French beans. Sauté on medium heat for 5-6 minutes and then add the onions, peppers, and salt. Cook on medium heat for 3-4 minutes or until the vegetables are cooked.
Turn off the heat and keep the sauteed vegetables aside.
For the bechamel sauce, Melt the butter in a pan and then add the plain flour. Stir continuously until a paste forms and continue cooking for 2 minutes. Add the warm milk to the roux along with salt, black pepper, oregano, chilli flakes and cheese. Keep stirring, until you get a smooth sauce. Add the sauteed vegetables and cook for 2-3 minutes, stirring continuously, until the sauce has thickened.
Turn off the heat and keep it aside.
Preheat oven to 180C/160CFan/Gas 4.
In a baking dish, spread a layer of garlic spinach rice. Layer it with the spiced baked beans and then sauteed vegetables in bechamel sauce.
Sprinkle the grated cheese, and top with the sliced green pepper and onions.
Bake for 10-12 minutes in the preheated oven or until the cheese turns golden.
Serve hot!
