Cheese-Baked Rice
芝士焗饭 · zhī shì jū fàn
My grandmother in Liwan made this when I had a fever—she’d layer leftover congee rice with shredded cheddar, pour over a beaten egg-milk mixture, and bake it low and slow until golden and quivering like a warm pudding.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- cold cooked rice隔夜熟米饭🛒 local300 g
- cheddar cheese, shredded切达奶酪（切丝）🛒 local100 g
- egg鸡蛋🛒 local50 g
- whole milk全脂牛奶🛒 local120 ml
- light soy sauce生抽🏮 asian10 ml
cold cooked rice: Congee-style rice preferred (slightly softer than jasmine), but any leftover works
cheddar cheese, shredded: Mild or medium cheddar recommended; avoid pre-shredded (anti-caking agents hinder melt)
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Instructions
1Preheat oven to 175°C (350°F). Grease a 1.5-quart baking dish with butter or neutral oil.
预热烤箱
🔍 Look for 10分钟 · 10 minutesVisual: 烤箱指示灯熄灭；开门时内部已感温热Oven indicator light turns off; interior feels warm when door opened
You know it's right when: 烤箱温度计显示170–175°COven thermometer reads 170–175°C
2In a bowl, whisk egg and milk until fully blended and slightly frothy.
蛋奶搅匀
🔍 Look for 1分钟 · 1 minuteVisual: 呈均匀淡黄色，无蛋清条纹Mixture is pale yellow and uniform, no streaks
You know it's right when: 勺起滴落时表面有细密气泡Surface shows fine bubbles when lifted and dropped
3Layer cold rice evenly in baking dish. Drizzle light soy sauce over top and gently fold in with chopsticks—do not crush grains.
酱油拌饭
🔍 Look for 1分钟 · 1 minuteVisual: 米饭均匀吸酱，无酱汁积聚Rice absorbs sauce evenly without pooling
You know it's right when: 米粒颗颗饱满、形态完整Grains remain distinct and plump
4Pour egg-milk mixture over rice. Gently shake dish to level. Sprinkle cheese evenly over surface.
淋液撒奶酪
🔍 Look for 1分钟 · 1 minuteVisual: 奶酪覆盖95%表面，无裸露处Cheese covers 95% of surface, no bare spots
You know it's right when: 蛋奶液渗入米饭边缘，中心不泛滥Liquid seeps into rice edges but doesn’t flood center
5Bake uncovered 20 minutes until edges are set, center jiggles slightly, and top is golden with melted cheese.
烘烤定型
🔍 Look for 20分钟 · 20 minutesVisual: 顶部金褐、奶酪鼓泡；中心如果冻般轻颤Top is golden-brown with bubbly cheese; center wobbles like jelly
You know it's right when: 边缘轻微离壁Edges pull away slightly from dish sides
Tips
- · For extra umami, stir 1 tsp oyster sauce (substitution note: widely available in Western supermarkets) into egg-milk mixture.
- · Let rest 3 minutes before serving—the custard sets further and stays creamy.
- · If cheese browns too fast, tent loosely with foil for last 5 minutes.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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