Whenever I have leftover vegetables in the fridge or need something light yet filling for lunch, I make this rice pudding with vegetables. I've tried the recipe with both seasonal vegetables and frozen ones, and it works well in both cases. The other day, I used rice, frozen peas, carrot, corn, zucchini, and onion, plus whatever I had on hand. Everything is cooked simply, with no complicated steps.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 25-30 minutes (varies if you have some vegetables pre-prepared)
Baking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: savory rice and vegetable pudding, suitable for lunch, dinner, or a packed meal.
Ingredients
3 tablespoons rice
1 boiled carrot, grated
1/2 onion
1/2 zucchini (dark green)
4 tablespoons peas (I used frozen)
2 tablespoons sweet corn (from a can)
2 teaspoons roasted red pepper from a jar
2 eggs
1 teaspoon chopped dill
2 tablespoons oil
salt, pepper to taste
Instructions
1. Boil the rice in salted water. I used about twice as much water as rice. When the grains are soft, drain the water well and let the rice cool completely.
2. I added the frozen peas directly to boiling salted water. After boiling for a few minutes (just until tender, not overcooked), I drained the water and let the peas cool.
3. Grate the zucchini with the skin on. In a small pan, I heated the two tablespoons of oil and added the finely chopped onion along with the zucchini. I sautéed everything on low heat, stirring occasionally, until the onion became soft and the zucchini released some water. I let the vegetables cool before mixing them with the rest.
4. I grated the boiled carrot.
5. Once all the main ingredients have cooled (rice, peas, sautéed vegetables), I placed them in a bowl. I added the grated carrot, drained corn, finely chopped roasted red pepper, and dill.
6. I lightly beat the two eggs and poured them over the mixture. I seasoned with salt and pepper, then mixed well until the composition became homogeneous.
7. The baking dish is greased with a bit of oil. I poured the rice and vegetable mixture in and leveled it with a spoon.
8. The pudding is baked in a preheated oven at 180 degrees for 40-45 minutes, until the egg is set and the pudding forms a light golden crust on the edges. I check with a toothpick to see if it has set properly.
Why I make the recipe often
It's practical when you have leftover vegetables in the fridge. It can be adapted with whatever you have. It doesn't require supervision in the oven. It can be served warm or cold, and it's easy to transport as a packed meal. Kids accept it because it doesn't have intense flavors and cuts well.
Tips and variations
Tips
- Let all ingredients cool before mixing with the eggs, so the egg doesn't coagulate prematurely.
- If you want a crunchier texture on top, you can drizzle the pudding with a bit of extra oil before baking.
- The rice should be fully cooked but not mushy. If you have leftover cooked rice, it can be used directly.
Substitutions
- You can swap the roasted red pepper for fresh bell pepper or another type of roasted pepper.
- Frozen peas can be replaced with canned peas, but drain the liquid well.
- If you don't have dill, you can use fresh parsley or omit it entirely.
Variations
- You can add grated cheese to the mixture for more flavor.
- The carrot can be added raw, grated and mixed directly, but I find it comes out softer with boiled carrot.
- If you don't want to use eggs, you can try a vegan version with ground flaxseed and water, but it won't bind as well.
Serving ideas
- It can be sliced and served plain as a main dish for lunch.
- It goes well as a side dish with meat or meatballs.
- It's suitable for dinner or a packed lunch for school or work.
Frequently asked questions
1. Can I use brown or basmati rice?
You can use any type of rice, but the cooking time varies. The important thing is that the rice is cooked and drained well.
2. Do I need to boil the carrot beforehand?
The recipe calls for boiled carrot, but if you're in a hurry, you can grate it raw. The pudding will just be a bit crunchier inside.
3. Can the rice pudding with vegetables be frozen?
I do not recommend freezing, as the texture after thawing is not the same, especially due to the eggs.
4. Can I skip the eggs?
Without eggs, the pudding won't bind, but you can try a vegan egg substitute, noting that the texture will not be identical.
5. How do I know if it is baked enough?
The egg should be completely set. I test with a toothpick in the middle – if it comes out clean, the pudding is ready.
Nutritional values
Estimate for one serving (out of four):
Calories: approximately 180-220 kcal
Proteins: 7-8g
Carbohydrates: 30-35g
Fats: 5-6g
Values are approximate, depending on the exact amount of oil and vegetables used. It is a relatively low-fat recipe and contains a lot of fiber.
Storage and reheating
The rice pudding with vegetables can be stored in the fridge for up to 2 days in a covered container. It can be reheated in the microwave or oven, but after the second day, the texture changes, becoming wetter and firmer. I do not recommend freezing. It is also good at room temperature.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 25-30 minutes (varies if you have some vegetables pre-prepared)
Baking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: savory rice and vegetable pudding, suitable for lunch, dinner, or a packed meal.
Ingredients
3 tablespoons rice
1 boiled carrot, grated
1/2 onion
1/2 zucchini (dark green)
4 tablespoons peas (I used frozen)
2 tablespoons sweet corn (from a can)
2 teaspoons roasted red pepper from a jar
2 eggs
1 teaspoon chopped dill
2 tablespoons oil
salt, pepper to taste
Instructions
1. Boil the rice in salted water. I used about twice as much water as rice. When the grains are soft, drain the water well and let the rice cool completely.
2. I added the frozen peas directly to boiling salted water. After boiling for a few minutes (just until tender, not overcooked), I drained the water and let the peas cool.
3. Grate the zucchini with the skin on. In a small pan, I heated the two tablespoons of oil and added the finely chopped onion along with the zucchini. I sautéed everything on low heat, stirring occasionally, until the onion became soft and the zucchini released some water. I let the vegetables cool before mixing them with the rest.
4. I grated the boiled carrot.
5. Once all the main ingredients have cooled (rice, peas, sautéed vegetables), I placed them in a bowl. I added the grated carrot, drained corn, finely chopped roasted red pepper, and dill.
6. I lightly beat the two eggs and poured them over the mixture. I seasoned with salt and pepper, then mixed well until the composition became homogeneous.
7. The baking dish is greased with a bit of oil. I poured the rice and vegetable mixture in and leveled it with a spoon.
8. The pudding is baked in a preheated oven at 180 degrees for 40-45 minutes, until the egg is set and the pudding forms a light golden crust on the edges. I check with a toothpick to see if it has set properly.
Why I make the recipe often
It's practical when you have leftover vegetables in the fridge. It can be adapted with whatever you have. It doesn't require supervision in the oven. It can be served warm or cold, and it's easy to transport as a packed meal. Kids accept it because it doesn't have intense flavors and cuts well.
Tips and variations
Tips
- Let all ingredients cool before mixing with the eggs, so the egg doesn't coagulate prematurely.
- If you want a crunchier texture on top, you can drizzle the pudding with a bit of extra oil before baking.
- The rice should be fully cooked but not mushy. If you have leftover cooked rice, it can be used directly.
Substitutions
- You can swap the roasted red pepper for fresh bell pepper or another type of roasted pepper.
- Frozen peas can be replaced with canned peas, but drain the liquid well.
- If you don't have dill, you can use fresh parsley or omit it entirely.
Variations
- You can add grated cheese to the mixture for more flavor.
- The carrot can be added raw, grated and mixed directly, but I find it comes out softer with boiled carrot.
- If you don't want to use eggs, you can try a vegan version with ground flaxseed and water, but it won't bind as well.
Serving ideas
- It can be sliced and served plain as a main dish for lunch.
- It goes well as a side dish with meat or meatballs.
- It's suitable for dinner or a packed lunch for school or work.
Frequently asked questions
1. Can I use brown or basmati rice?
You can use any type of rice, but the cooking time varies. The important thing is that the rice is cooked and drained well.
2. Do I need to boil the carrot beforehand?
The recipe calls for boiled carrot, but if you're in a hurry, you can grate it raw. The pudding will just be a bit crunchier inside.
3. Can the rice pudding with vegetables be frozen?
I do not recommend freezing, as the texture after thawing is not the same, especially due to the eggs.
4. Can I skip the eggs?
Without eggs, the pudding won't bind, but you can try a vegan egg substitute, noting that the texture will not be identical.
5. How do I know if it is baked enough?
The egg should be completely set. I test with a toothpick in the middle – if it comes out clean, the pudding is ready.
Nutritional values
Estimate for one serving (out of four):
Calories: approximately 180-220 kcal
Proteins: 7-8g
Carbohydrates: 30-35g
Fats: 5-6g
Values are approximate, depending on the exact amount of oil and vegetables used. It is a relatively low-fat recipe and contains a lot of fiber.
Storage and reheating
The rice pudding with vegetables can be stored in the fridge for up to 2 days in a covered container. It can be reheated in the microwave or oven, but after the second day, the texture changes, becoming wetter and firmer. I do not recommend freezing. It is also good at room temperature.