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Rice cake with pesto


  • To make the tomato sauce, heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until tender.
  • Then add the tomatoes with about ½ cup stock, the chilli paste and seasonings. Stir well and cook until thick and fragrant, adding more stock if needed.
  • While the sauce is cooking, heat the butter in a heavy-bottomed pan and gently sauté the leek until tender.
  • Add the rice and toss until it becomes translucent.
  • Then add 1 litre hot stock, a little at a time, adding more once each addition is absorbed, continually stirring. Gently cook until the rice is tender and taste for seasoning.
  • Remove the pan from the heat and add the pesto and eggs. Mix well and then transfer half of the rice into a lightly oiled non-stick pan. Top with a layer of mozzarella, leaving an edge, and finish with the remaining rice. Smooth the top, cover and very gently cook until golden brown on the bottom.
  • Then turn the rice cake out onto a large plate and re-oil the pan. Carefully slide the cake back into the pan, cover and cook the other side.
  • Cut into wedges and serve with a good dollop of the tomato sauce on the side.


  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 can diced tomatoes
  • 1 litre + 2 cups vegetable stock
  • 1 tspn chilli paste (optional)
  • sea salt & freshly ground pepper
  • 25 gm butter
  • 1 large leek, cleaned well & finely diced
  • 350 gm Arborio (risotto) rice
  • 1 litre hot vegetable stock
  • 100 gm pesto
  • 2 eggs, lightly beaten
  • olive oil spray sliced
  • sliced mozzarella
  • 2 tbsp chopped fresh basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm