Singaporean Rice Casserole recipe by Rafeeah Laher

Ingredients

• 2 cups rice - Soak for an hour and boil in salted water with a little oil until cooked.
• ½ packet chinese egg noodles - boil in salted water with a little oil until cooked.
• ½ cup plain yoghurt
• 3 teaspoons tandoori spice
• 1 teaspoon Kashmiri spice
• 2 tablespoons red masala
• 1 teaspoon each of freshly ground ginger and garlic
• Black pepper
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 1 tablespoon chilli garlic sauce
• 1 tablespoon olive oil or ghee (Clarified butter)
• 4 tablespoons mayonnaise
• 3 tablespoons tomato sauce
• 1 tablespoon hot sauce
• 1 thinly sliced onion
• 1-2 grated carrots
• ½ cup sliced bell peppers
• ½ sliced mushrooms
• 1-2 teaspoons Robertson's veggie seasoning
• 1-2 teaspoons Robertson's exotic thai spice
• 1 teaspoon ground garlic
• 1-2 sliced green