I've baked my baked rice on Thursday or Friday night using the simplified version of this recipe: http://www.stomp.com.sg/stfoodiesclub/cookit/35/ meaning none of the fanciful seafood ingredients and the like, just the sauce and the rice. The end result wasn't great but it wasn't bad either and i learnt a lot.

1. When they say "sauce", they meant "paste". Whatever has flour in it, even when "simmering", would be a paste. Don't worry, it'll become all gooey and soft like those in the restuarant after it is baked.

2. Don't use too much cheese and baked rice would be a thousand times better with ingredients, otherwise, it is a somewhat disgusting lump of cheese and slight hint of flour presence, especially when it is cold, leading me to the third point which probably everyone knows:

3. When it is cold, it is bad. Plus, the cheese hardens.

4. Don't use cheddar. Parmesan cheese is way better. It is divine. It is just unfortunately very expensive. Don't take my word for it though. I used shredded cheddar instead of grated cheddar and it is up to personal preferences. I am kind of considering smuggling parmesan cheese from pizzahut or something but it would be rather inconvenient for the next customer and i don't have the guts but as a customer, it is also my privilege...(argues with self)

With this, my baked rice obsession just meandered down. The heat is over, somewhat. Just don't mention it to me unless we are planning to eat it and don't mention it too ofter--my wallet can't take that kind of attack too much.

...alright, now back to my PQ. Kinda stuck at academic endeavour but when i attempted to change section, suddenly i have inspiration. Talk about the magic of procrastination. Mine works too well that it's discomforting.