Low Protein Rice Cake

This a quick and easy recipe to make delicious lunch box snacks or light lunch bite served with salad. It is also a good way to use up any leftover cooked rice.

I have a pile of recipes that I have picked up from various cookery workshops. I have kept them in a box under the sofa. This is one of them. Don’t ask me why I haven’t just posted them up here on the website which seems like a no brainer. I now piled them up on my desk and will be posting them one by one. As I make each recipe at home, I will take and include photos.


250g cooked Loprofin Rice
1 bunch of spring onions, chopped
200g roasted butternut squash, mashed
75g roasted red peppers
1/2 avocado, mashed
1 tbsp chopped parsley
1tbsp chopped basil
salt & pepper


Step 1: Cook the rice in boiling water (using less water than usual so it stays sticky) with a drop of oil for 10 minutes. Once cooked, drain the water the rice and leave it to cool down.

Step 2: When the Loprofin Rice is cooled, mix in the rest of the ingredients.

Step 3: Line a 8inch cake tin with cling film or baking paper and press in the rice mixture into it. Cover and chill over night in the fridge. Cut into wedges and serve with a salad.

TIPS: This recipe is good for using up leftover cooked rice. If you use small ramekin dishes, they make an excellent lunch box treat. You can also spice it up by swapping fresh herbs with some curry powder.

*Special thanks to Chef Derek from Nutricia for creating this recipe.

If you try this recipe, I would love to hear what you thought of it.


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