SEAFOOD BAKED RICE (and a request)

First, my selfish request. I have entered two photos (one for hot pretzels and one for maple twists) in a bread making contest over at Pfamfatale.com I would appreciate your vote! The prize is a beautiful bread knife (mine is 20 years old!!). There is a clickable link (on the right side of this post) that will take you directly to the voting page. Voting is open until the 8th. Thanks!!

Now to food:
I have recently discovered a new blogspot recipe page that I enjoy very much, it is called Anncoo's Hobby. Anncoo is a wonderful artist when it comes to food, I hope you check out her beautiful mooncakes. She lives in Singapore, so many of her recipes are totally new to me, which is fun.

One of her recipes is Seafood Baked Rice. I cut the recipe in half (her recipe makes a very large pan) and made a few small changes (to fit what I had on hand) and it was delicious!! Rich, creamy, cheesy and packed with seafood, rice and veggies...it was excellent.


Click on the above link for Anncoo's original recipe. Here is my version:
1½ cups raw long grain rice (not instant)
3 cups chicken stock
1 tablespoon butter
½ teaspoon salt
½ teaspoon black pepper
2 cups favorite veggies chopped (see note)
2 cups sliced mushrooms
1½ pounds of cleaned shrimp
1 clove garlic minced
1 cup heavy cream
1 cup chicken broth
2 cups Monterrey Jack cheese shredded

Cook the rice, 1 tablespoon butter, veggies (but not the mushrooms), salt and pepper in the chicken stock (I used a basic frozen mix of corn, peas, beans, carrots). After it is cooked, fluff rice with fork, and let it rest (covered) for 10 minutes to make sure all of the broth is completely absorbed.

In a wok, saute the minced garlic in a tablespoon of butter. Add sliced mushrooms and cook until tender. Scoot the mushroom-garlic mixture over to the side of the pan and lightly saute the shrimp until it starts to turn pink. Add 1 cup of cream, 1 cup of chicken broth and cooked rice to the pan. Cook for a few minutes or until the sauce is hot. Stir in one cup of shredded cheese. Place this mixture in a greased 9 x 13 pan and top with the rest of the cheese. Bake at 375 for 25 minutes or until bubbly.