The cuisine of Thailand was formed under the influence of Chinese and of Portuguese and Indian cuisines, at the same time preserving their national character and specificity. One of the features of the national Thai food and one of the main principles is the ability to combine different flavors and ingredients that are in abundance offered to your table. Thais do not use while eating with knives - in any dish all the products are cut into small pieces. All the components briefly stir-fried and cooked, but cooking in General takes a lot of time.

Mushrooms to put in a bowl and pour 350 ml of water. Put the tomatoes in another bowl and pour the remaining water. Leave for 20 minutes.

Meanwhile, finely chop the onion and garlic.

Rice wash water.

After 20 minutes remove the mushrooms and tomatoes, not very finely chop. The water is drained in a mixing bowl.

In a pan pour olive oil and 3 tablespoons of the liquid from under the mushrooms and tomatoes. Put the onion and garlic and stew until slightly Golden.

Then add the remaining liquid, mushrooms, tomatoes, rice, salt, pepper and sage and bring to a boil.

Put in a baking dish and put in preheated oven 180C (350) for about 40 minutes (until rice is done).

Put on a plate and sprinkle cheese on top.