Light Herbed Rice Cake
Submitted by ssheph31
Herbed rice cake baked with cheddar, dill, parsley, onion, and a hit of Tabasco. Cuts into crisp-edged squares that work as a side or vegetarian main.
YIELD
4 servingsPREP
35 minCOOK
45 minREADY
100 minA clever way to rescue leftover rice or to turn a simple grain into something substantial. Cooked rice gets bound with egg, milk, and sharp cheddar, mixed with fresh dill, parsley, and a dash of Tabasco, then pressed into a baking dish and baked until the edges crust up and the center sets firm enough to cut into clean squares.
Think of it as a savory rice frittata without the eggy fluff. The one egg is structural rather than dominant; its job is to hold everything together while the cheese melts through and the top browns.
Fresh dill is the star herb here. Dried won’t give you the same bright, grassy note that cuts through the richness of the cheese and butter. If you can’t find fresh dill, reach for tarragon or chives rather than substituting dried.
Twenty minutes of rest after baking is critical. Cut too soon and the squares crumble; cool fully and they slice like a proper rice cake with crisp edges and a custardy center.
Kitchen Tips
- Use day-old cooked rice for the best texture; fresh hot rice will steam the mixture into mush.
- Press the mixture firmly and evenly; loose packing means crumbly slices.
- Use a sharp knife warmed under hot water for the cleanest cuts.
- Serve warm or at room temperature; they’re excellent either way.
Variations
- Swap cheddar for gruyère, feta, or goat cheese for a different profile.
- Stir in a half cup of cooked spinach, sauteed mushrooms, or roasted red peppers.
- Top with a dollop of sour cream and a sprinkle of paprika for serving.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium saucepan, combine rice, salt, and 2 cups water.
Bring to a boil over high heat.
Cover tightly, reduce heat to lowest setting, and cook for 15 to 18 minutes, or until rice is tender but still lightly firm to the bite.
Remove from heat and fluff rice with fork.
In a large mixing bowl, combine butter, cheese, onion, dill, parsley, egg, milk, Tabasco and black pepper and blend well.
Add rice and toss to combine well.
Press mixture evenly into a lightly buttered 8 or 9 inch square baking dish .
Bake in the centre of the oven for 35 to 45 minutes, or until rice is beginning to brown lightly around the edges and becomes crusty.
Remove from oven and let cool for 20 minutes before cutting.
Run a small knife around the edges of dish and cut rice into 2-inch squares.
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