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.

Photo of Rice and veggie nuggets

Ingredients:

  • 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

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.

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

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