I had some cooked rice left over the other week. Normally, I would make fried rice, which is always quick and tasty. I tried something a bit different though, and tried making rice tarts with an eggy filling (like a quiche).
I mixed up the cold rice with an egg and then pressed it into large muffin moulds, using a glass to press it down nice and flat. However, my largest muffin moulds are silicon, so the rice didn’t really crisp up the way I was expecting/wanting. Actually, the rice that was next to the silicon (ie the sides and the bottom) stayed completely soft. You may notice that the tart in the background, particularly in the photo below, is a bit wonky – that’s because I had trouble getting it out of the mould without damaging it! Oh well, there’s my lesson learned – should’ve used metal moulds/trays.
Despite the soft rice, it tasted okay, although I could’ve been more generous with the salt.
Zucchini and feta rice tarts
Makes 6 small tarts or 1 large one
For the rice tarts
2 cups left over cold rice
Salt and pepper
For the filling
1 small zucchini
1/2 small capscium
2 eggs, lightly beaten
Salt & pepper
Preheat your oven to 200°C .
Season your rice very well with salt and pepper, then mix in an egg. Lightly oil a large muffin/tart tin. Divide the rice amongst the muffin moulds and press down well, using a glass to get it nice and flat and to help create the sides. Pop it into the oven and cook for about 15 minutes.
Meanwhile, grate the zucchini and capscium into a bowl. Add the eggs and mix together. Season well with salt and pepper.
Pour into the baked rice tarts, top with feta and bake for another 10-15 minutes, or until the egg is set.