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Eggy rice slice recipe
Eggy rice slice recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Cheesy rice slice packed with veggies, great for dinner with salad and delicious as leftovers.
Ingredients:
  • 220g medium grain rice
  • 200g (2 cups) pre-grated 3 cheese blend
  • 1 medium zucchini, coarsely grated
  • 100g broccoli florets, finely chopped
  • 8 large eggs
  • 40g (¼ cup) plain flour
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 190C/170C fan forced, then grease a 18cm x 26cm slice pan and line it with baking paper.
  • In a saucepan, combine rice and 375ml (1½ cups) water. Bring to a boil over high heat, then lower the heat to medium-low. Cook covered for 15 minutes until the water is absorbed. Let it rest for 5 minutes off the heat, covered. Allow to cool without the lid before serving.
  • In a large bowl, mix together rice, cheese, zucchini, and broccoli. In a separate jug, whisk 2 eggs with flour and milk, season with salt. Pour the egg mixture into the rice mixture and stir well. Spread evenly in the prepared pan, pressing to the edges.
  • Create 6 deep wells in the slice mixture using a tablespoon. Crack an egg into each well, season with pepper, and bake for 30-35 minutes until eggs reach desired doneness.
  • Cut the slice into 6 squares and enjoy with some fresh salad leaves.

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