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Cuisine Magazine Recipes

Rice cakes

Posted on : 24-03-2016

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Ingredients 

 2/3 cup SunRice Basmati Rice
250g skinless smoked chicken breast supreme, diced
2/3 cup semi-dried tomatoes, roughly chopped
1 1/3 cups grated mozzarella cheese
3 green onions, thinly sliced
1/4 cup basil leaves, finely shredded
3 eggs, lightly beaten

Method 

Step 1

Preheat oven to 200°C. Grease an 8 x 2/3-cup capacity mini loaf pan. Line bases of holes with baking paper.

Step 2

Cook rice, following absorption method on packet. Rinse. Set aside to cool.

Step 3

Place rice, chicken, tomatoes, 1 cup of cheese, onions, basil, eggs, and pepper into a large bowl. Mix well to combine.

Step 4

Spoon mixture into prepared pan. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden. Stand in pan for 5 minutes. Run a flat-edged knife around edges of cakes. Turn onto a wire rack. Allow to cool completely. Place into an airtight container. Refrigerate until ready to pack into lunch boxes.

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