Thai Risotto Cake Recipe.

You'll need...

• —1 tray Veetee Thai Jasmine Rice
• —2 tbsp cooking oil
• —2-4 tbsp Thai green curry paste (adjust according to desired heat)
• —1 pack of baby corn, halved lengthwise, cut into half inch pieces
• —½ small head of white cabbage, shredded
• —1 cup vegetable stock
• —1 bunch of scallions, cut into half inch pieces
• —2 large eggs, beaten
• —¼ can of coconut milk
• —Salt and pepper to taste

The how...

1. Preheat the oven to 350ºF.
2. Heat the oil in a pan and quickly fry the curry paste for 2 minutes without browning.
3. Add the baby corn and cabbage, cook for a further 2-3 minutes until they begin to soften.
4. Pour in the stock, bring to the boil, add the Veetee Thai Jasmine Rice and cook until it begins to resemble a risotto consistency.
5. Remove from the heat and allow to cool slightly for approx 5 minutes. Stir in the remaining ingredients and season to taste.
6. Transfer the mixture into a greased cake tin or a high sided quiche dish and bake in the oven for 40-45 minutes or until it has firmly set and the top has browned.
7. Remove from the oven, cut into wedges and serve immediately.