Rice and Spinach Egg Cake

Rice cakes are often considered a delicacy as well as an everyday snack and are steamed, boiled, fried, grilled, roasted and even baked. They are made using rice as a core ingredient blended with other elements and combined into a single item. An extensive selection of rice cakes exist in the different cultures where rice is a part of a stable diet and are predominantly widespread in Asia.

Ingredients make 12 – 16 slices

5 eggs

250 g cooked long grain rice

½ cup grated cheddar cheese (60g)

150 g blanched and chopped spinach

3 spring onions finely chopped (40g)

½ red bell capsicums finely chopped (75g)

½ tsp sea salt

¼ tsp white pepper

Method

Preheat oven to 190ºC. Grease or spray a 20 cm round non stick tin. Whisk the eggs in a bowl. Add rice, cheese, spinach, onion, capsicum, salt and pepper. Mix to an even consistency, pour into the baking tin and smooth the surface. Bake in the oven for approx. 30 minutes. Allow cooling and turn rice cake upside down on a serving plate. Cut into slices and serve warm or cold.

Note: For a variety use other vegetables such as carrots, zucchini, tomatoes, pumpkin and potatoes.