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A healthy twist on an easter egg made with rice and veggies. A cute idea to try with the kids! | My Fussy Eater Blog

Healthy Rice & Veggie Easter Eggs


  • Author: Ciara @ My Fussy Eater
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Main Meal
  • Cuisine: European

Description

A healthy twist on Easter eggs, made with sticky rice and spiralized vegetables. Crack open the rice egg to reveal the hidden vegetable “yolk”!


Ingredients

  • 8 plastic egg molds
  • 2 egg boxes
  • 2 cups cooked sticky rice
  • 100g tinned sweetcorn
  • 1 cup kale
  • 1 carrot
  • 1 courgette

Instructions

  1. Cook the rice and place it to one side in a bowl to cool slightly. But don’t let it get cold as warm rice will mold together easier than cold rice.
  2. Make the sweetcorn puree by blitzing it in a blender. You may have to add a little water to get it to blend smoothly.
  3. Spoon the cooked rice into the egg molds and press down hard with a spoon to ensure the rice goes all the way to the bottom. Make a small well in the middle of each of the egg halfs and add about a teaspoon of the sweetcorn puree to each. Close the egg molds and press together. Put the mold to one side to cool and repeat with the remaining eggs.
  4. Prepare the egg boxes by filling them with raw kale. Spiralize the carrot and the courgette and make nests by twirling the strands round and placing them on top of the kale.
  5. When the rice has cooled, carefully open the egg mold and remove the top half of the mold, leaving the bottom half of the mold in place. If the rice gets stuck run a sharp knife along the inside of the mold and it should pop out easily.
  6. Place the rice egg on top of the spiralized vegetables.