Golden, crisp and wonderfully comforting, these crustless rice pies turn simple leftover rice into a hearty, hand-held dinner. Savory meat filling is tucked inside a tender rice shell, then baked until beautifully golden. If you love clever ways to use cooked rice, you will also enjoy this Chicken Fried Rice with Vegetables and these tasty Rice and Zucchini Patties. They are perfect for meal prep, lunchboxes and busy weeknights alike.
Ingredients
- 500 g (about 3 cups) day-old cooked rice
- 15 g (1 tbsp) butter
- 2 eggs
- 1 tbsp cornstarch
- Pinch of salt
- For the filling: Ground meat sauteed with vegetables in 1 tbsp oil
Instructions
- Mix the cold cooked rice with the butter, eggs, cornstarch and salt.
- Line a deep bowl with plastic wrap and press the rice mixture in to form shells — do not make the layer too thin or they will fall apart. Shape into balls, twist the wrap to seal and let rest 5 minutes to set.
- Unwrap, fill the shells with the sauteed meat filling and seal.
- Bake or air-fry at 180 C (350 F) for 20 minutes until golden.
Tips
- Use cold, day-old rice — it holds its shape far better than freshly cooked rice.
- Keep the rice layer even and not too thin, so the pies stay sturdy when filled and baked.
- For safe handling of ground meat, follow the food safety guidance from the USDA, and let the pies rest for a few minutes before serving so the filling settles.
Nutrition: per 100 g: 145 kcal, protein 6.7 g, fat 7.3 g, carbs 9.5 g