So delicious and tastefully layered rice cake.
  • 3 cups cooked rice
  • 1¾ cups grated parmesan cheese
  • salt and pepper to taste
  • ½ cup basil pesto sauce ( homemade or store bought)
  • 4 ounces feta cheese
  • 2 cups roasted cherry tomatoes
  1. Preheat oven to 400 F. Coat a souffle dish or springform pan with nonstick vegetable spray.
  2. Combine cooked rice, 1½ cups Parmesan in a bowl and salt and pepper to taste.
  3. Place half of the mixture in the spring form.
  4. Spread half of the pesto evenly on the rice layer. Layer half of the tomatoes on the pesto and sprinkle with feta cheese.
  5. Repeat above layers.
  6. Sprinkle top with parmesan cheese.
  7. Bake for 12-15 minutes.
  8. Cut into wedges and serve.
Recipe by PLACE OF MY TASTE at