Mini Muffin Pan Cheesy Rice Bites

Ingredients

• 3 tsp Massel Vegetable Stock Powder
• 200g (1 cup) white medium-grain rice
• 375ml (1 ½ cups) water
• 2 eggs, lightly beaten
• 1 large zucchini, grated
• 100g (½ cup) frozen or canned corn kernels
• 120g (1 ½ cups) grated cheddar cheese

Method

1. Preheat oven at 190C/170C fan forced. Lightly grease 3 x 12-hole mini muffin pans.
2. Place rice, 375ml (1 ½ cups) water and 2 tsp stock powder in a medium saucepan and bring to the boil over medium heat. Reduce heat to low and simmer, covered, for 9-10 minutes or until tender and liquid has been absorbed. Stand in pan, covered, for 10 minutes. Transfer to a large bowl and cool to room temperature.
3. Stir in egg, zucchini, corn and 1 cup cheese. Place 1 tablespoon of mixture into each hole and top with remaining cheese and remaining stock powder.
4. Bake for 20-25 minutes or until crisp and golden. Serve.

Notes This recipe is great for school lunchboxes or for party finger food.