Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Rinse the rice and place in a pan with 400ml (1 ⅔ cups) water
Bring to the boil, turn down the heat and cook with a lid on for 12 minutes until all the water is absorbed
Leave the lid on for a further 5 minutes after turning off the heat
Heat up the oil in a large pan and add the onion and mushrooms once hot
Fry for around 10 minutes, until softened
Measure out the almond milk in a measuring jug or container and add the cornflour to the jug
Mix very well, ensuring that the cornflour has completely dissolved in the milk
Add the almond milk and cornflour mixture to the pan with the onion and mushrooms, keeping on a low heat and stirring regularly to make sure the cornflour doesn’t clump
Add the nutritional yeast, stock cube and salt + pepper and mix well, ensuring that the stock cube has completely dissolved
Simmer on a low heat for around 5 minutes
Add the cooked rice to the pan and stir it into the sauce
Transfer the rice mixture to a large baking dish - don’t worry that it looks a little liquidy at this stage, because most of the liquid will be soaked up during the baking process
Sprinkle over the flaked almonds, if desired, and bake in the oven for around 20 minutes, until bubbling and golden brown
Notes
*Any other type of vegetables would also work. Here are some suggestions: