Heat a small pot over medium heat. Add in butter and once the butter has melted, whisk in the flour. Whisk constantly, cooking over medium heat, until the roux is smooth, no lumps of flour remain and is of a light brown colour. This whole process takes about 2 to 3 minutes.
Pour in the laksa sauce and turn up the heat. Cook, stirring frequently, until the sauce comes to a boil and thickens slightly into a cream soup consistency. Remove from heat.
Add the rice into the laksa sauce, breaking up the rice to ensure every single grain is coated with the sauce. Stir in the shredded chicken and vegetables.
Scrape the mixture into a casserole dish and top with shredded mozzarella.
Bake for 15 minutes until the rice is piping hot, then turn up the broiler and broil for 3 to 5 minutes, until the cheese is golden-brown. Serve while it's hot!
3/4 cup rice cooker cup of uncooked rice (1/2 standard cup or 115 grams) yields 1 1/2 standard cups of cooked rice required for the recipe.
It's best to use overnight rice so the rice doesn't become mushy when cooked. If you are cooking the rice on that day itself, reduce the water a little so the rice is drier.
If you like it super cheesy, stir in additional cheese into the rice before topping with even more cheese. I use only mozzarella as I don't want the flavours of other cheeses to clash with the strong-tasting laksa.