Savoury Rice Cake
This savoury rice cake turns leftover cooked rice into a layered, sliceable bake with a vegetable filling in the middle. Short grain rice is the right choice here, because its stickiness binds with the egg and parmesan so the cake holds its shape when you cut it. Mozzarella melts through the carrots, cauliflower and broccoli, and a spoonful of tomato salsa on the side adds freshness.
Instructions
Heat the oven to 200°C (400°F) and grease a 20 cm spring-form pan.
In a large bowl, mix the cooked rice with the spring onions, beaten eggs and parmesan. Season to taste with salt and pepper.
Press half of the rice mixture into the bottom of the pan in an even layer.
Toss the carrots, cauliflower and broccoli with one cup of the mozzarella, then spread this over the rice layer.
Spoon the rest of the rice mixture on top and press down firmly so the cake holds together. Scatter the remaining mozzarella and the thyme over the surface.
Bake for 30 to 35 minutes. Release the pan sides, cut into wedges and serve with the tomato salsa.
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