Makes 12
INGREDIENTS
4 cups water
½ tsp salt
1 cup Spekko Long Grain Parboiled White Rice
¼ cup breadcrumbs
½ cup mayonnaise
½ cup chutney
2 tbsp brown onion soup powder
2 cups shredded chicken
1½ cups grated cheese
2 eggs, beaten
¼ cup sliced spring onion
Salt and pepper, to taste
Serving suggestion:
Spring onion, sliced
Mayonnaise
Side salad
METHOD
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Pour the water into a medium pot and add the salt.
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Stir in the rice and bring to the boil. Turn the heat down to a simmer and cook, slightly covered, for 20-25 minutes.
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Remove from the heat and fluff using a fork. Allow to cool to room temperature.
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Preheat the oven to 180. Grease the base and sides of a 12-hole muffin tin and sprinkle with the breadcrumbs. Set aside.
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In a medium bowl, combine the mayonnaise, chutney, brown onion soup powder and 3 tablespoons of water and whisk until smooth and thick. Stir in the rice, shredded chicken, cheese, eggs, spring onion and season with salt and pepper to taste.
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Spoon the mixture evenly into the prepared 12 muffin holes and bake for 20-25 minutes, or until golden and crisp on top. Remove from oven and allow to cool for 2-3 minutes before taking out of the muffin tin.
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Serve 2 rice cups as a dinner portion, each with a dollop of mayonnaise and a sprinkle of sliced spring onion, next to a fresh salad and ENJOY! *Chef’s Tip: Make a few extra for tomorrow – they’re the perfect size for your lunchbox!