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    Home » Recipes for Toddlers & Kids » Rice & Vegetable Slice

    Rice & Vegetable Slice

    Published: Aug 18, 2021 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    A Pinterest image with the text overlay 'Rice and Vegetable Slice'

    A healthy, cheesy vegetable slice made with zucchini, carrot, tomatoes, ham, rice and eggs. A yummy bite-size recipe that's perfect for sneaking a few extra vegetables into your little ones meals.

    Pieces of a rice & vegetable slice, with cherry tomatoes on top.

    I'm always on the lookout for healthy and tasty ways that I can incorporate a few extra veggies into my son's meals and snacks (while still keeping them delicious, of course!)

    This rice and vegetable slice is not only a great way to add a veggie boost, it's also got the added benefit of the carbs from the rice to keep your kids energy levels up all day!

    I like to keep a batch of this vegetable slice in the freezer for quick and easy snacks. It makes a great addition to my usual 'veggie smuggling' freezer-friendly favourites, including: sweet potato and zucchini nuggets, mashed potato cakes, sweet potato & quinoa fritters, and of course, zucchini slice!

    A vegetable and rice loaf with cherry tomatoes on top, served on a white plate.

    Why You're Going To Love This Recipe

    There's a whole LOT to love about this easy and kid-friendly vegetable slice:

    • Made from pantry staples - there's no need to make an additional trip to the supermarket with this recipe! Made from basic ingredients that you probably already have an home - this simple recipe uses grated vegetables, cheese, rice and eggs.
    • Budget-friendly - an entire batch of vegetable slice costs just a couple of dollars to make. Considering this recipe makes 16 kid-sized pieces, it's a great money saving recipe.
    • Kid-approved - even the fussiest of kids will love this slice! If your little ones don't like tomatoes, simply omit the cherry tomatoes on top. The vegetables inside the slice are grated, meaning they're virtually impossible to detect!
    • Great for baby-led weaning - I loved making this slice when my son was a baby and it was perfect for letting him experiment with eating foods on his own.
    • Freezer-friendly - whip up a batch and freeze the individual slices for 'grab and go' snacks.
    • Lunchbox option - while this slice is delicious served warm, it can also be eaten chilled! Just be mindful to keep the slice chilled in your little ones lunchbox as rice needs to be kept cold (or reheated thoroughly) for food safety.
    Pieces of rice and vegetable slice with cherry tomatoes on top, served on a white plate.

    What You Need

    Just 7 basic and budget-friendly ingredients needed for this tasty rice and vegetable slice.

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredients for a vegetable slice made with rice, grated vegetables, eggs, cheese and ham.
    • vegetables - I like to use a combination of grated carrot and zucchini in this recipe. Because the vegetables are grated yet colourful, they're perfect for fussy eaters! You can always substitute the vegetables for others such as sweet potato, capsicum, spinach, peas, corn, pumpkin etc based on your child's preferences.
    • cherry tomatoes - these are added to the top of the slice so they can easily be omitted if your child isn't a fan of tomatoes!
    • ham - use deli ham that has been chopped into pieces or substitute with cooked bacon if you prefer. For a vegetarian option, omit the ham entirely.
    • grated cheese - this helps to hold the slice together and gives it a beautifully cheesy flavour that kids love! You can use cheddar or tasty cheese in this recipe.
    • eggs - this yummy vegetable slice has an almost 'quiche-like' texture thanks to the addition of whisked eggs.
    • rice - I use cooked white rice for an added carb boost. You can substitute with brown rice if you prefer. This also gives the slice a delicious texture.

    Step By Step Instructions

    This veggie-packed slice couldn't be easier to make!

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Cook The Rice

    Cook the rice on the stovetop, microwave or in a Thermomix. Allow to rest for 5 minutes before fluffing up with a fork. Place into a large bowl.

    Step 2 - Whisk The Eggs

    Place the eggs into a bowl and whisk until combined.

    Add eggs to the cooked rice.

    Whisked eggs in a bowl.

    Step 3 - Grate The Vegetables & Cheese

    Grate the zucchini and carrot and then squeeze out any excess liquid well using a strainer. Add to the bowl with the rice and eggs.

    Grate the cheese, chop the ham, and add both to the mixing bowl too.

    Grated vegetables, cheese and ham over an egg and rice mixture in a bowl.

    Step 4 - Mix

    Mix all of the ingredients together until well combined.

    Vegetables, ham, eggs, cheese and rice mixed together in a white bowl.

    Step 5 - Pour Into The Tin

    Pour the mixture into a rectangular loaf tin.

    Top with halved cherry tomatoes.

    Bake for 35 minutes or until cooked through. You can check if the slice is cooked through by inserting a skewer into the centre. If it comes out free of gooey egg, then it's cooked.

    Cherry tomatoes decorating a unbaked savoury slice in a loaf tin.

    Serving Suggestions

    This cheesy, ham and vegetable slice is a perfectly delicious and healthy snack all on it's own.

    However, you can turn it into a meal by serving with:

    • a fresh salad such as my pumpkin and spinach salad or my classic potato salad
    • homemade soft and fluffy bread rolls or sourdough
    • crunchy potato wedges - these are SO good! Add a squirt of chilli sauce and a dollop of sour cream for the ultimate meal.
    An overhead shot of cherry tomatoes on top of a golden vegetable bake.

    Expert Tips and FAQ

    Can I use other vegetables?

    Yes absolutely! Simply substitute the zucchini or carrot for grated pumpkin, sweet potato or capsicum. Add peas, corn or spinach for an added vegetable boost.

    Vegetarian Option

    Omit the ham for a meat-free option.

    Lining The Pan

    It's important to grease the loaf pan and line it with baking paper to stop the rice from sticking to the base and sides.

    Serving

    Serve warm or chilled for a tasty snack.

    Storing

    This vegetable slice can be stored in the fridge in an airtight container for 2 days. Eat chilled or reheat thoroughly in the microwave before consuming.

    Freezing

    Freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating.

    A piece of vegetable slice with zucchini, carrot, ham and rice on a blue and white plate.

    Related Recipes

    So many of the recipes on Bake Play Smile are devoted to healthy snacks for kids, thanks in large part to my son who was a SUPER fussy eater as a toddler (I really had my work cut out for me preparing meals during that time!!)

    Here's a few more of my favourite 'veggie-smuggling' recipes for kids (or check out my entire collection here if you're in need of lots of inspiration!):

    • Vegetable and Lamb Pasties - these make a great family dinner combined with a side salad and garlic bread.
    • Savoury Muffins - a tasty alternative to a sandwich in your little ones lunch box. They're also delicious served with soup on a cold wintery day.
    • Sweet Potato, Bacon & Zucchini Slice - this recipe is always on high rotation in our house. It's also a great freezer option.
    • Cheesy and Creamy Vegetable & Quinoa Bake - this healthy dish is loved just as much by Mum's (and Dad's) as it is by kids.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A vegetable egg and ham slice cut into pieces with cherry tomatoes on top.

    Rice & Vegetable Slice

    Healthy, cheesy vegetable slice made with zucchini, carrot, tomatoes, ham, rice and eggs.
    5 from 6 votes
    Print Pin Rate
    Course: healthy snacks
    Cuisine: western
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 16 serves
    Calories: 58kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • ½ cup (100g) uncooked rice rinsed
    • 1 (200g) zucchini medium
    • 1 (75g) carrot large
    • 100 g cheese tasty or cheddar
    • 100 g sliced ham deli ham
    • 4 eggs lightly beaten
    • 125 g cherry tomatoes halved

    Instructions

    Conventional Method

    • Preheat oven to 170 degrees celsius (fan-forced).
    • To cook the rice, rinse the rice grains with cold water and then place into a saucepan on the stove. Add ¾ cup of water and bring to the boil. Reduce the heat and simmer covered for approximately 15 minutes. Remove from heat and leave covered for 5 minutes before fluffing with a fork. Set aside in a large bowl.
    • Lightly whisk the eggs together and add to the bowl of cooked rice.
    • Grate the zucchini and carrot and then squeeze out all of the liquid using paper towel (or your hands). Add to the rice and eggs.
    • Grate the cheddar or tasty cheese and add to the bowl.
    • Slice the ham into small pieces and add, then mix all ingredients until combined.
    • Pour into a 21cm x 11cm loaf tin that has been lined with baking paper (this is important or the slice will stick to the bottom).
    • Top with the halved cherry tomatoes.
    • Bake in the preheated oven for 35 minutes or until cooked through in the centre.

    Thermomix Method

    • Preheat oven to 170 degrees celsius (fan-forced).
    • Add 1000g cold water to the Thermomix bowl. Insert the simmering basket and weigh the rice, then rinse it with cold water. Cook for 18 minutes, 100 degrees, Speed 4 (MC on). Set aside.
    • In a clean Thermomix bowl, chop the zucchini and carrot for 2 seconds, Turbo. Remove from the Thermomix and then squeeze out all of the liquid using paper towel (or your hands). Add to the bowl with the rice.
    • Place the cheese into the Thermomix bowl and grate for 5 seconds, Speed 9. Add to the rice and vegetable bowl.
    • Slice the ham into small pieces (I find this is better to do with a knife as the Thermomix tends to almost 'puree' the ham).
    • Place the eggs into the Thermomix and mix for 5 seconds, Speed 5. Add the vegetables, rice, cheese and pieces of ham. Mix for 10 seconds, Reverse, Speed 2.
    • Pour into a 21cm x 11cm loaf tin that has been lined with baking paper (this is important or the slice will stick to the bottom).
    • Top with the halved cherry tomatoes.
    • Bake in the preheated oven for 35 minutes or until cooked through in the centre.

    Notes

    RECIPE NOTES & TIPS
    • Vegetables - I like to use a combination of grated carrot and zucchini in this recipe. Because the vegetables are grated, they're perfect for fussy eaters! You can always substitute the vegetables for others such as sweet potato, capsicum, spinach, peas, corn, pumpkin etc based on your child's preferences.
    • Cherry tomatoes - these are added to the top of the slice so can easily be omitted if your child isn't a fan of tomatoes!
    • Ham - use deli ham that has been chopped into pieces or substitute with cooked bacon if you prefer. For a vegetarian option, omit the ham entirely.
    • Rice - I use cooked white rice for an added carb boost. You can substitute with brown rice if you prefer. This also gives the slice a delicious texture.
    • Squeeze the liquid - It's important to squeeze all of the liquid from the grated carrot and zucchini before using.
    • Lining the pan - It's important to grease the loaf pan and line it with baking paper to stop the rice from sticking to the base and sides.
    • Serving - Serve warm or chilled for a tasty snack.
    • Storing - This vegetable slice can be stored in the fridge in an airtight container for 2 days. Eat chilled or reheat thoroughly in the microwave before consuming.
    • Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating.

    Nutrition

    Calories: 58kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Liz

      February 25, 2022 at 1:01 pm

      Would this work with the addition of sour cream?

      Reply
      • Lucy

        February 28, 2022 at 9:49 am

        Hi Liz, I haven't tried that sorry!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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