Boil 2 cups of water in a pan. Drain rice and add to boiling water with salt. Cover the pan and let rice cook on low flame until done. Keep aside. (You may also use vegetable stock instead of water or here I used the leftover water after boiling black chana)
Mushroom Spinach sauce
Heat butter in a non stick pan, add maida and fry till pink in color. Then add milk and keep stirring until a boil to avoid lumps. When it starts boiling, reduce the flame to low, add salt and half tsp crushed black pepper. Mix well.
Now add chopped spinach and cook for few minutes.
Add chopped mushrooms and cook for 4-5 minutes.
Add 2 cheese slice and mix well. Partially cover and let it cook on medium heat for 10-15 minutes or until sauce starts thicken. When sauce looks thick enough, add half tsp crushed black pepper and 1 tsp red chili flakes and mix well. Switch off the flame. Keep aside.
Now grease a baking dish (preferably glass dish). Spread a bottom layer of cooked rice. (Here you may also use any leftover rice as well.)
Now spread evenly the mushroom spinach sauce all over it.
Top with good amount of grated mozzarella cheese. Cover the pan and keep aside for atleast 10-15 minutes or until you want to serve. (This will help rice to marinate with flavors.)
Meanwhile or when you want to serve preheat the oven at 180°C.
Bake in a preheated oven at 180°C for 25 minutes and then grill for 5 minutes or until the top is golden brown in color.
When done, take it out, let it cool down to handle.
Serve hot with red or green tabasco sauce.
You may take any kind of rice (brown or white).
If you want to increase the quantity, alternate the layers. like fist rice layer, second sauce, again rice then then one more layer of sauce… like so on… and at last top with grated cheese evenly.
Keep it stirring, while making sauce otherwise it may burn or lumpy too.
You may also garnish with some sliced olives and Jalapeno.
Adjust the spices as per your taste and tolerance.
If serving to kids, adjust chili as per their tolerance.