Corn and rice loaf

Served with a simple salad and some crispy proscuitto, this delicious corn and rice loaf by Woman's Day is an easy and gluten-free alternative to the usual flour based versions.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Corn and rice loaf
  • 1 cup grated tasty cheese
  • 3/4 cup grated parmesan
  • 310 gram can corn kernels, drained
  • 2 eggs, lightly beaten
  • 3 green onions, thinly sliced
  • 1 cup long grain white rice, cooked, cooled
  • 1 cup baby spinach leaves
  • crisp prosciutto, salad, mayonnaise, to serve


Corn and rice loaf
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper, allowing a 5cm overhang at long ends.
  • 2
    In a bowl, combine half the combined cheeses, corn, eggs and green onion; season to taste. Add rice, stirring well.
  • 3
    Press half the mixture into prepared pan. Sprinkle with 1/4 cup of remaining cheeses. Top with spinach, then sprinkle with remaining cheese. Press remaining rice mixture over cheese.
  • 4
    Bake 35-40 minutes, until firm to touch. Set aside 10 minutes. Serve in slices with prosciutto, salad and mayonnaise.


For quick cooking, place 1 cup long-grain rice in a microwave-safe bowl with 2 cups water. Cover and cook 5 minutes on high (100%) power, followed by 7 minutes on medium (50%). Stand 3 minutes.

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