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Thai Risotto Cake Recipe.

1 hour
easy

"We often have friends over for a lazy lunch and I want to offer them something unique and tasty to eat. This firm favourite tastes best when served with a big, fresh salad." - Veetee Member, Janet Rainey

You'll need...
  • 1 tray Veetee Thai Jasmine Rice
  • 2 tbsp cooking oil
  • 2-4 tbsp Thai green curry paste, adjust according to desired heat
  • 1 pack of baby corn, halved lengthwise, cut into 1cm pieces
  • 1/2 small head of white cabbage, shredded
  • 200ml vegetable stock
  • 1 bunch of spring onions, cut into 1cm pieces
  • 2 large eggs, beaten
  • 1/4 tin of coconut milk
  • salt and pepper to taste
The how...
  1. Preheat the oven to 180ºC/gas mark 4.
  2. Heat the oil in a pan and quickly fry the curry paste for 2 minutes without colouring.
  3. Add the baby corn and cabbage, cook for a further 2-3 minutes until they begin to soften.
  4. Pour in the stock, bring to the boil, add the Veetee Thai Jasmine Rice and cook until it begins to resemble a risotto consistency.
  5. Remove from the heat and allow to cool slightly for approx 5 minutes. Stir in the remaining ingredients and season to taste.
  6. Transfer the mixture into a greased cake tin or a high sided quiche dish and bake in the oven for 40-45 minutes or until it has firmly set and the top has browned.
  7. Remove from the oven, cut into wedges and serve immediately.
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Recyclable Tray Gluten Free Microwave or Stir Fry in Just 60 Seconds Rice Pots for Perfect Portions

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