Philips Air Fryer Recipe: Clams and mushroom cheese baked rice!! Super yummy!!! =P

I was simply hunting for ingredients to cook in all my cupboards and fridge, and finally I realized I can make this!

I have to share this recipe as well as posting it here so that I'll remember how to cook it again in future. It tastessssss SO GOOD!! I'm not kidding you! Initially Jy cooked this(she used chicken instead of clams though) and shared on her FB so I asked her for the recipe when it looks so good. And after sharing with me, she also said this one thing, "This is super nice and super easy! After you tried this, you wont even order this in restaurant anymore."

I simply thought, wow, okie it must be good. But I didnt expect it's thattttt good! I think it's even better than Swensen's! Okie, enough of the ramblings. I did alter many things from Jy's recipe because I only have canned clams and canned mushrooms at home. HAHAHA! Thank god I have Campbell's soup and some cheese slices though!

                                                                                                                                                                               

 

Ingredients: (Serves 1, male's portion)

Uncooked rice, 3/4 cup

Narcissus brand, Canned mushrooms, sliced, half a can 

New Moon brand, Canned razor clams(贵妃鲍贝), half a can

Campbell's 1/4 canned soup paste, chicken & mushroom flavour

McCormicks, ground black pepper

White pepper

Light Soy Sauce

Chesdale, herb & garlic cheese(comes in packet of slices)(2 slices)

Method:

1) Cook 3/4 cup rice in rice cooker(I'm using Philips), adding slightly more water than needed to cook it normally. Place it in a bowl once it's cooked immediately, which should be a little moist.

2) Marinate clams with 1 teaspoon of light soya sauce and lots of white pepper

3) Boil Campbell's soup(around 3 heaped tbspoons of paste) to a thick consistency. It comes up to around 70% cup of soup

4) Sliced the mushrooms and retaining some of it's mushroom water, stir-fry them with light soya sauce and black pepper. Put aside

5) Get a aluminium foil bowl(I make one from aluminium foil) that can fit into the Philips Airfryer. Pour 1/3 of the soup at the base

6) Add the rice, which should be slightly damp. Placed mushrooms on it evenly, followed by the raw clams. Pour the rest of the soup all over it. Dash some black pepper over

7) Place 2 pieces of cheese to cover the whole dish. Dash some black pepper.

8) Airfry it with Philips Airfryer at 160degrees for 9-10minutes. Not any longer. And serveeeeee~

This dish is extremely healthy as no oil/butter and salt is used throughout(altered from Jy's recipe). Well, maybe just the cheese. =D

The clams tasted great, just the right degree of chewiness and the rice is just full of flavour without being too salty and not too dry or hard. I hate hard rice. 

Love love love this!~!~ Do try out!

Alternatives and Notes:

- If you wish to replace clams with others, feel free to. Just take note for ingredients that need a longer time to get cook, for e.g, chicken, you'll need to semi-cook them before you airfry the whole dish. On the other hand, seafood which needs less time to be cooked, you can cook it in the same way as the clams.

-  The flavour of soup and type of cheese can be altered to your preference too. 

- If you need to reduce the quantity of rice because you're on a carbo diet, you can reduce to...say 1/4 cup. But if you reduce the quantity of rice, you'll need to reduce the quantity of other ingredients too as well as the quantity of soup(else the baked rice will be too "wet"). 

This is the original Chicken and Mushroom cheese baked rice recipe Jy had: You can try too!

Ingredients
(Serves 4-6)

- 1 1/2 cups uncooked rice, rinsed and drained
- Water to cook rice
- 5 garlic cloves
- 200g (white or brown) button mushrooms, sliced
- 200g chicken fillet, cubed
- 15g butter
- a few tablespoons uncooked Campbell’s cream of mushroom soup
- Shredded Mozzarella Cheese
- Shredded Cheddar Cheese (I use mild red cheddar)
- Salt & Pepper
- Parsley (garnishing)
Directions

1. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, stir-fry for a few minutes until the surface of the chicken pieces is white.
2. Add the washed uncooked rice, salt and black pepper to taste. Stir well. Transfer contents of wok/pan to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
3. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish. ( I use oven safe bowl that can fit in airfryer)
4. Spread some mushroom soup sauce ( Campbell brand) on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
5. Airfry it at 180degrees for 10minutes. Garnish with parsley.

Wow hers sure looked more complicated. Lol. I seldom have fresh ingredients in my fridge because I cant be sure when I have the time to cook so I dont buy and store in my freezer; for fear of them getting not fresh. So mine are usually canned food. =( But I'm still very glad that my dishes turned out nice. Of course I still love cooking fresh food too like chicken, pork and especially fish. But I think I can only cook them when I have half a day free.