Rice is not just a staple but it can also be a versatile ingredient.

Cook it with yam and you get yam rice which is normally eaten with bak kut teh or braised duck (lor ah).

Throw in chicken pieces, sausage slices, salted fish bits and vegetables (chye sim), and you get claypot rice.

There is also pumpkin rice, a savoury, slightly sweetish but delicious concoction.

Another rice dish, paella, is a typical Spanish dish which is normally cooked with shellfish, chicken or rabbit meat. Arborio rice is used, and the expensive spice, saffron, gives it its golden hue.

The best thing about such one-dish rice meals is that they require little preparation.

Mrs Celeste Chew of Cake My Day, a culinary studio in Grange Road, has a recipe in which you can make the dish as simple as you like - using only prawns and fish, for example - or more elaborate - using clams, mussels, squid and other seafood.

Her Seafood Baked Rice is ideal for busy people who want a hearty meal at home.

Tip: If you are using clams, wash and then put in a bowl with some salt so that the grit comes out. Discard clams that are open because it means they are dead.

For mussels, scrub and soak them in water for about 15 minutes and then wash. Throw away any that do not shut on contact with water.

Cake My Day
61-A, Grange Road, Block F, Kim Lin Mansions, tel: 6327-1181.

SEAFOOD BAKED RICE

Rice

200g rice (Calrose rice)

300ml water

1. Wash rice and drain well. Add in water and cook rice in a rice cooker.

2. When rice is done, fluff with a pair of chopsticks. Set aside to cool before using.

White sauce

50g butter

1 bay leaf

50g plain flour

300ml milk

300g grated cheese (cheddar or parmesan)

2 tsp chopped garlic

1 tsp paprika

3 Tbs olive oil

2 Tbs tomato puree

2 large tomatoes (quartered/sliced)

200g prawns (with shells on)

400g clams/mussels

Chopped spring onions for garnishing

Method

1. Preheat oven to 180 deg C. Place ovenproof or gratin dish in the oven to heat it up.

2. Melt butter in a pan, put in flour and stir over low heat, till mixture forms a smooth paste. Cook, stirring for another minute.

3. Add milk gradually, a little at a time, whisking well in between each addition.

4. Allow mixture to boil and thicken before adding more milk. Continue till all the milk is incorporated and smooth.

5. Allow sauce to simmer for 5 to 10 minutes. Stir frequently to prevent lumps from forming. Add in 3/4 of the cheese to the white sauce, leaving the other 1/4 for sprinkling on top of the rice. Stir to mix well, season with salt and pepper.

6. Meanwhile, heat oil in a frying pan and fry garlic till fragrant. Add in tomato paste, paprika and seafood. Fry till it is beginning to cook.

7. Add salt and pepper to taste. Remove and set aside.

8. Add cooked rice and seafood to the white sauce. Stir to mix well and pour the mixture into the preheated dish.

9. Scatter the top with the reserved cheese and quartered/sliced tomatoes.

10. Bake for about 15 to 20 minutes till the cheese is bubbling and top is golden brown.

11. Remove and sprinkle with chopped spring onions. Serve immediately.