Bacon And Cheese Rice Cake

Bacon And Cheese Rice Cake

By Atika Lim  , , ,

May 3, 2016

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Make this delicious bacon and cheese rice cake in advance and heat up when you’re ready to eat.

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 4 Servings


1 cup Royal Umbrella Fragrant Rice, rinse

1½ cups water

2 tbsps Golden Circle Canola Oil

350 g green capsicum, chop finely

4 rashers rindless bacon, slice thinly

2 cloves garlic, crush

1 cup frozen corn kernels

4 stalks spring onions, slice thinly (use the white portion only)

Salt and pepper to taste

1 cup grated cheese

3 eggs, beat lightly Green salad, to serve (optional)


1Place rice and water in a rice cooker and press start. Cook rice several hours ahead and when cooked, fluff with a fork and allow to cool.

2Heat a medium non-stick 20-cm frying pan. Add 1 tbsp oil, capsicum, bacon and garlic. Stir-fry ingredients over medium fire until capsicum softens, about 5 mins.

3In a large bowl, combine rice, corn, spring onions and capsicum mixture. Season with salt and pepper to taste.

4Add remaining oil to the same non-stick pan. Return mixture to pan, sprinkle with cheese. Pour beaten eggs evenly over rice mixture in pan. Cook over medium fire, loosely covered with a lid or foil, for about 10 mins, or until the base is golden brown.

5Wrap handle of frying pan with foil, place pan under a preheated grill for about 5 mins until the top of the rice cake is golden and set.

6Invert rice cake onto a board; cut into wedges and serve with a green salad if you like.

Photo: Bauer/Brett Stevens

Tags : bacon , Baking , Cheese , Easy , Fast , Quick , rice cake

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