Rice loaf
Do you have leftover cooked rice? Give your leftover rice a glow-up with this easy rice loaf recipe!
Combine cooked and cooled rice with breadcrumbs, eggs, seasonings and cheese to create a deliciously light rice loaf.
Ingredients
- 3 whole eggs (beaten)
- 1 1/2 cups rice (cooked and cooled. Brown and white rice both work well)
- 1 1/2 cups cheese (grated)
- 1/2 cup breadcrumbs
- 1/4 cup celery (finely chopped)
- 1/2 whole onion (finely chopped)
- 1 bunch chives (fresh, chopped, approx 2 tablespoons)
- 1/2 teaspoon thyme (dried)
- 3/4 teaspoon salt
- 1 cup milk
- 1/4 cup oil
- 1/2 cup peas (frozen)
- 1 tablespoon pumpkin seeds (optional)
- 1 tablespoon chia seeds (optional)
- 1 tablespoon sesame seed (optional)
- 1 handful cherry tomatoes
- 1/2 whole red onion (finely chopped)
- 1 handful jalapeño (pickled, finely chopped)
- 1 drizzle extra virgin olive oil
- 1 pinch salt
Rice loaf
Salsa
Instructions
- 1
- 2
Grease and line a loaf tin.- 3
Mix all the ingredients together gently in a large bowl (but save a handful of cheese for the topping) and pour into the lined loaf tin.- 4
Sprinkle over the reserved cheese, and seeds (if using.)- 5
Put the loaf in in a larger baking dish and add just-boiled water into the larger dish so that it comes up the outside of the loaf tin about 2cm.- 6
Bake at 160°C fanbake for approx 1hr 10 mins until set and cooked through. If the top is getting too brown during baking, cover with tinfoil.- 7
Leave to sit for ten minutes after removing from the oven before slicing.- 8
Serve with a fresh salsa (I used cherry tomatoes, red onion, pickled jalapenos, coriander, olive oil and salt,) or a cooked tomato sauce on top.Rice, Dinner, Easy, Leftovers, Vegetable - 2
