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Mum’s creamed corn rice slice

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Recipe may contain milk, soy, egg, wheat and lactose.

Perfect for the lunch box, this savoury slice is packed with all the ingredients kids love: rice, corn, ham and cheese.

8 Ingredients


  • 100g (1/2 cup) long grain rice (see note)

  • 1 tbsp olive oil

  • 4 green shallots, thinly sliced

  • 1 garlic clove, crushed

  • 420g can creamed corn

  • 50g sliced ham, coarsely chopped

  • 5 eggs

  • 145g (13/4 cups) coarsely grated cheddar

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Place the rice

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    (100g (1/2 cup) long grain rice (see note)) and 185ml (3/4 cup) water in a medium saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Reduce heat to medium-low and cook for 12-15 minutes or until the water is absorbed. Remove from the heat and set aside, covered, for 5 minutes. Use a fork to separate the grains.


  • Step 3

    Meanwhile, heat the oil (1 tbsp olive oil) in a small frying pan over medium heat. Cook the shallots (4 green shallots, thinly sliced) and garlic (1 garlic clove, crushed), stirring, for 2-3 minutes or until soft. Transfer to a large bowl.

  • Step 4

    Add the rice, creamed corn (420g can creamed corn), ham (50g sliced ham, coarsely chopped), eggs (5 eggs) and 120g (1 1/2 cups) of the cheese to the bowl. Stir until evenly combined. Pour into the prepared pan. Sprinkle over the remaining 25g of cheese. Bake for 35-40 minutes or until set. Set aside to cool for 10 minutes before transferring to a chopping board. Cut into squares to serve.
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Recipe Notes

You can use a 250g pkt microwave long grain rice if you prefer. Heat as directed before serving.

Image by Brett Stevens

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