Three cheese rice slice

SERVES 4

30g butter

1 tbsp olive oil

1 leek, trimmed,

finely sliced

2 tsp rosemary,

finely chopped

450g packet of microwave

Jasmine rice

4 eggs, lightly beaten

½ cup thickened cream

1 cup pizza cheese

150g crumbled feta cheese

200g fresh ricotta ¾ cup roasted red capsicum,

thinly sliced

SALAD

4 rindless bacon rashers

1 baby cos lettuce,

leaves separated

2 tbsp ranch dressing,

to serve

1 Preheat oven to moderate, 180oC. Lightly grease and line a 20cm square cake pan with baking paper, allowing the paper to hang over the sides.

2 In a large frying pan, heat the butter and olive oil together on medium heat. Sauté the leek and rosemary together for 2-3 minutes or until tender. Remove from the heat and stir the rice through until well combined. Season.

3 In a medium jug, whisk the eggs and cream together.

Add to the rice mixture with half of the pizza cheese and feta. Pour into the pan, smoothing the top.

4 Arrange dollops of ricotta and capsicum on top, pressing lightly. Sprinkle with the remaining pizza cheese.

5 Bake for 25-30 minutes or until set. Cool for 5 minutes before cutting into squares.

6 Heat a large frying pan on high. Cook the bacon for 1 minute each side or until golden. Drain on a paper towel, then chop. In a medium bowl, combine the bacon, lettuce and ranch dressing. Toss and serve with the rice slice.

Kallo’s Corn or Rice Cakes are a guilt-free, organic, gluten-free snack – just grab your favourite topping and pile it on! Or if you’re looking to indulge your sweet tooth, the Belgian Dark Chocolate Rice Cake Thins are a winner. Available in five flavours from New World, Pak ’nSave and Four Square supermarkets nationwide, RRP from $3.40.