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


  • 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)

Place 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.


Heat 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.


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


Add 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.


Wrap 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.


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

Photo: Bauer/Brett Stevens

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