Mini Rice Cakes with Bacon, Vegetables and Cheese

Photo credit: © Eatwell101.com

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated May 11, 2026

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Ingredients list for the mini rice cakes

• 2 oz (60g) frozen peas
• 1/2 vegetable bouillon cube
• 1 medium carrot
• 1/2 cup (100g) basmati rice
• 1/3 cup (75ml) milk
• 2 3/4 oz (75g) bacon ( or diced ham )
• 1 egg
• 1 3/4 oz (50g) grated cheese

Directions

1. Cut bacon into strips and cook in a dry pan. This step is not necessary if you use diced ham.
2. Pour 1 cup of cold water into a saucepan, add the frozen peas and 1/2 vegetable bouillon cube. Cover and bring to a boil.
3. Peel and cut the carrots. Pour the rice and diced carrots into the broth, cover, and simmer over very low heat for 10 minutes.
4. Preheat oven to 360°F (180°C). When the rice is cooked with vegetables (all the broth has been absorbed), remove the pan from the heat and add the cold milk and bacon strips.
5. Mix, then add the beaten omelet egg and grated cheese. Mix well and adjust seasoning if necessary.
6. Divide into muffin pans or the cavities of a silicon pan, then bake for 15 minutes at 360°F (180°C).
7. Let rest for 5 minutes before unmolding. Serve hot, with a homemade tomato sauce.

(Image: uneaffairedegout)

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Mini Rice Cakes with Bacon, Vegetables and Cheese

Author: Nina L. Palmer  |  Servings: 6 mini cakes

Prep Time: 10 min  |   Cook Time: 25 min

Discover how to make delicious mini rice cakes with simple ingredients: bacon, vegetables, and cheese

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Ingredients

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• 2 oz (60g) frozen peas
• 1/2 vegetable bouillon cube
• 1 medium carrot
• 1/2 cup (100g) basmati rice
• 1/3 cup (75ml) milk
• 2 3/4 oz (75g) bacon ( or diced ham )
• 1 egg
• 1 3/4 oz (50g) grated cheese

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Instructions

1. Cut bacon into strips and cook in a dry pan. This step is not necessary if you use diced ham.
2. Pour 1 cup of cold water into a saucepan, add the frozen peas and 1/2 vegetable bouillon cube. Cover and bring to a boil.
3. Peel and cut the carrots. Pour the rice and diced carrots into the broth, cover, and simmer over very low heat for 10 minutes.
4. Preheat oven to 360°F (180°C). When the rice is cooked with vegetables (all the broth has been absorbed), remove the pan from the heat and add the cold milk and bacon strips.
5. Mix, then add the beaten omelet egg and grated cheese. Mix well and adjust seasoning if necessary.
6. Divide into muffin pans or the cavities of a silicon pan, then bake for 15 minutes at 360°F (180°C).
7. Let rest for 5 minutes before unmolding. Serve hot, with a homemade tomato sauce.

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