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Mini Muffin Pan Cheesy Rice Bites

(Serves: Prep Time: 10min - Cook Time: 35min - Makes: 36)

  • 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
  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.

Massel products used in this recipe:
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