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Vege packed rice cakes


  • 1 cup basmati rice
  • 250g cubed ham or cooked chicken (we used chicken)
  • 2 cups grated mild cheddar cheese (hold back 1/2h cup for the topping)
  • 1 bunch of chives or 3 spring onions
  • 1 small bunch of basil
  • 1/2 cup corn kernels (tinned or frozen and defrosted)
  • 1 cup zucchini grated
  • 1 cup of semi dried tomatoes, chopped (optional)
  • 4 beaten eggs
  1. Preheat the oven to 200°C convection oven or 180°C fan.
  2. Butter a 12 hole muffin tin or line with paper cases if preferred
  3. Place rice and 1 1/2 cups of salted water in a pot. Once the water reaches boiling point cover with a lid and turn the heat to the lowest possible setting. Leave the rice undisturbed for 20mins until all the water has been absorbed.  Set aside to cool for 30mins. Top tip: use leftover rice from dinner.
  4. Crack the eggs into a bowl and beat until mixed.
  5. Add chopped chicken/ham, vegetables, 1 1/2 cups of cheese and herbs to egg mixture and season with salt and pepper.  
  6. Gently stir in rice until everything is covered in egg mixture, ensuring there are no big lumps of rice.
  7. Spoon the mixture into buttered or oiled muffin tins and sprinkle with some extra cheese before baking.
  8. Bake for 15-20 mins until the cakes have firmed up and the cheese is golden. 
  9. Can be eaten straight from the oven or cool in pan for 5mins before turning out on a wire rack to cool completely.
  10. Store in an airtight container in the fridge or freezer. 
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