Sunwhite

Rice and veggie nuggets

Involve the kids in preparing these homemade veggie nuggets ahead of time - then serve with Sunwhite rice for a fast, filling, and fun after-school feast.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 3 cup Sunwhite Medium Grain Rice (cooked)

  • ½ cup Carrot (finely grated)

  • ½ cup Broccoli (finely chopped)

  • 1 Egg (Whole)

  • 1 Egg White

  • ½ cup Cheese Cheddar Or Any Kind (grated)

  • ¼ tsp Garlic Powder

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Rice and veggie nuggets

Method

  • Preheat oven to 375 degrees. If using a silicone mini muffin pan, lightly grease the holes with oil. If using a metal muffin pan, grease the holes liberally to prevent sticking.

  • Make sure to remove any excess moisture from the vegetables you are using by patting dry with a paper towel. Add rice, veggies, egg, egg white, approximately 3/4 of the cheese, and the garlic powder to a large bowl. Mix well.

  • Fill the muffin tin with the rice mixture, pressing gently on the top of each filled hole with the back of a spoon. Sprinkle a pinch of the remaining cheese on top each each nugget.

  • Bake until the edges of the nuggets are golden brown, about 15 to 20 minutes. Once cool enough to handle, remove nuggets from the pan. If they are sticking, run a butter knife between the nugget and the pan to loosen. Serve warm with ketchup or other dip if desired.

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