Step 1

Melt the butter in a frying pan over medium heat.

Step 2

Add carrot and onion, sauté for a minute or two until the onion becomes semi-transparent.

Step 3

Add the rice and mix, breaking up the lumps. Season with salt and pepper.

Step 4

When the rice grains are well coated in butter and the vegetables are mixed evenly, transfer the butter rice to two individual gratin baking dishes.

Step 5

Heat the frying pan used for the butter rice over medium high heat. Add a small amount of butter if the pan is too dry.

Step 6

Add prawns and cook for a minute, then turn them over and cook further 1 minute.

Step 7

Melt the butter in a saucepan over medium heat.

Step 8

Add onion and mushrooms, sauté until the onion becomes transparent.

Step 9

Reduce the heat to low, add flour and mix well for a couple of minutes.

Step 10

Add about 1/3 of milk to the pan and mix well to incorporate until lump free (you may need to whisk it). Add the remaining milk, prawn broth, chicken stock cube, salt and pepper.

Step 11

Increase the heat to medium. As the sauce heats up, it thickens. Stir regularly at first, then constantly as it thickens.

Step 12

Once the Sauce is thick enough (note 5), transfer the prawns to the béchamel sauce. Mix and remove from the stove immediately.

Step 13

Preheat broiler (note 6).

Step 14

Pour the béchamel sauce over the butter rice in the baking dishes, covering the rice completely.

Step 15

Sprinkle parmesan cheese over the sauce.

Step 16

Place the baking dishes on the rack not too close to the heat (about 10cm / 4” away). Bake for a few minutes or until the sauce starts bubbling around the edges and the top becomes golden. Serve immediately. (note 6)