If you’re looking for an easy, restaurant-quality meal that you can whip up in just 15 minutes, my Seafood Rice Bake is the perfect solution! This dish features a delightful mix of seafood cooked in white wine and broth, combined with a creamy white sauce and butter cooked rice, then topped with crispy panko and baked until the cheese is gooey! Trust me, once you try this simple yet delicious recipe, you’ll want to make it again and again!
Table of Contents
Why I Love This Recipe
What I love about my Seafood Rice Bake is how effortlessly it brings a taste of restaurant-quality dining right to your home in under 15 minutes, all while using fresh ingredients at a fraction of the cost! And to me, that’s hard to beat!
This dish is inspired by the flavors of Japanese-style seafood doria and features a creamy, briny seafood mix cooked in a simplified béchamel-style sauce along with buttery rice. I crafted this version in my own kitchen, combining elements from my Seafood Gratin Bake and Japanese Style Chicken Gratin, then topped it with panko and cheese for that irresistible, cheesy crust—just like in my Bacon Cauliflower Gratin!
This hearty and filling main course is perfect for anyone wanting a satisfying meal without the hassle, making it a fantastic option for a cozy dinner or impressing guests! Trust me, once you try this creamy, seafood-packed dish topped with a delicious cheesy crust, you’ll want to make it again and again! Let’s get cooking!
Ingredients
Ingredients
- Seafood Mix – standard frozen seafood mix found in the freezer section of most grocery stores. Use from frozen state.
- White Wine – dry white wine such as chardonnay or pinot grigio.
- Chicken Broth – I recommend using full flavor chicken broth.
- Butter – unsalted.
- Onions – yellows or brown onions, chopped.
- Rice – I prefer white rice for this recipe, but you can use brown or your rice of choice.
- Heavy Whipping Cream – heavy cream or heavy whipping cream.
- Grated Parmesan – use grated Parmesan or a blend found in the self-stable section of supermarkets.
- Garlic – grated fresh garlic.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Nutmeg – ground powder in a bottle.
- Flour – all purpose flour used to help thicken the sauce.
- Panko – toasted bread crumbs found at most grocery stores.
- Gruyere Cheese – fresh and found at the cheese section of grocery stores. Can also other melting cheese like provolone, mozzarella or white cheddar.
- Parsley – fresh chopped and used as a garnish.
🍚 Rice Note
I recommending using Leftover Rice or Day-Old Cooked Rice. This type of rice readily absorbs the cream sauce resulting in the fullest flavor.
🧀 Cheese Note
Try to choose a blend of cheese recognized for its melting characteristics. Gruyere, Mozzarella, Cheddar, or Provolone varieties are all excellent choices.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before you start cooking, make sure to have a Large Skillet ready. This will provide enough space to reduce the seafood mix and cook the cream sauce effectively.
Step 1 In a medium-sized saucepan, combine the seafood mix from a frozen state with white wine and chicken broth. Cook under medium heat until the liquid is reduced by half, about 3-5 minutes, then transfer to a holding bowl.
🦪 Extra Flavor Pro Tip
I recommend adding a splash of Clam Juice for an added briny kick.
Step 2 In a large skillet, add butter along with the chopped onions and rice under medium heat. Cook for 2-3 minutes until the rice is tender and the butter is absorbed.
Step 3 Next, stir in and whisk the heavy cream, Parmesan cheese, grated garlic, salt, black pepper, nutmeg, flour, and the cooked seafood mix along with any reserved liquids. Simmer until the cheese melts, about 3-5 minutes.
Step 4 Transfer the seafood bake mixture into a baking dish and sprinkle panko on top, followed by shredded Gruyere or your cheese of choice. Broil at the center of the oven for 4-6 minutes until the cheese on top is browned. Top with freshly chopped parsley before serving.
⚡ Shortcut Pro Tip
You can use the Microwave as a quick hack to Melt The Cheese, but for the finest texture and flavor, the oven is the recommended choice.
Recipe Variations
If you’re in the mood for a different type of protein, you can easily swap out the seafood mix for sautéed chicken to create my Japanese Style Chicken Gratin, which can be prepared in the same amount of time!
Pairing Recommendations
For a perfect comforting meal, serve with a fresh green salad dressed in my Japanese Style Wafu Dressing or Japanese Ginger Dressing. The zesty flavors of the salad will complement the rich creaminess of the bake. Pair it with a bowl of warm Japanese Corn Soup for added warmth and comfort!
Frequently Asked Questions
What type of rice works best for this bake?
I prefer using leftover white rice to stay true to the Japanese-inspired flavor of the dish. However, you can also use brown rice for a heartier option or even cauliflower rice.
What can I substitute for panko breadcrumbs?
You could also use crushed crackers as an alternative for the panko.
Can I add vegetables to this dish? If so, which ones work best?
I recommend using carrots or asparagus, as they complement the flavors of the dish beautifully.
Storage Tips
Store leftovers in an airtight container in the fridge, where they’ll hold for 3-5 days. When you’re ready to enjoy them again, simply warm them up in the microwave.
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Watch How To Make It
Seafood Rice Bake
Ingredients
- 1 Cup Seafood Mix frozen state
- 2 tbsp White Wine
- 2 tbsp Chicken Broth
- 2 tbsp Butter
- 1/4 Cup Onions chopped
- 3 Cups Rice rice of choice
- 1/3 Cup Heavy Whipping Cream
- 1/4 Cup Parmesan grated
- 1 Clove Garlic grated
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- 1/2 tbsp Flour all purpose
- 2 tbsp Panko bread crumbs
- 1/2 Cup Gruyere Cheese shredded
- 1 tsp Parsley freshly chopped
Instructions
- Gather all the ingredients.
- In a medium saucepan, combine the seafood mix from frozen with white wine and chicken broth. Cook under medium heat for about 3-5 minutes until the liquid reduces by half, then transfer to a bowl.
- In a large skillet, melt butter and add the chopped onions and rice under medium heat. Cook for 2-3 minutes until the rice is tender and the butter is absorbed.
- Next, stir in the heavy cream, Parmesan cheese, grated garlic, salt, black pepper, nutmeg, flour, and the cooked seafood mix along with any reserved liquid. Simmer for about 3-5 minutes until the cheese melts.
- Transfer the seafood mixture to a baking dish and sprinkle panko on top, then add shredded Gruyere or your preferred cheese. Broil at the center of the oven for 4-6 minutes until the cheese is browned. Top with freshly chopped parsley before serving.