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Creamy Vegetable and Rice Slice

Serves 6


  • 2 teaspoons curry powder
  • 1 cup long grain rice
  • 4 cups water
  • 2 eggs, lightly beaten
  • 20g Australian unsalted butter
  • 1 tablespoon plain flour
  • 1 1/2 cups Australian reduced fat milk
  • 1/4 cup grated Australian reduced fat cheddar cheese
  • cracked black pepper, to taste
  • 2 zucchini, diced
  • 150g frozen beans, thawed
  • 1 x 425g can whole baby corn, drained
  • paprika, for sprinkling
Download Recipe (PDF)


  1. 1. Heat curry powder in a saucepan and add rice, stirring until rice is well coated. Add water, cover and simmer for 25 minutes or until all liquid has been absorbed. Allow to cool.
  2. 2. Stir in half the egg and spread mixture over a baking paper lined 1 1/2 capacity ovenproof baking dish. Bake at 180°C for 10 minutes. Melt butter in a saucepan, add the flour and cook stirring for 1 minute.
  3. 3. Add the milk and stir until thickened. Remove from heat and fold through remaining ingredients. Pour mixture over base, sprinkle with paprika and bake at 180°C for 50 minutes or until set. Slice and serve.
  4. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1016
Protein (g) 10
Fat, Total (g) 7
Carbohydrates (g) 34
Sugars (g) 6
Sodium (mg) 0
Calcium (mg) 165
Iron (mg) 0


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