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Baked Cheese Curry

Muffin-sized pockets of rice are filled with curry and cheese for a unique and easy savory treat.

Recipe

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 6 pieces

Ingredients

  • vegetable oil
  • 300g cooked Japanese rice
  • 1 package ready-made curry
  • 20g shredded cheese
  • 6 quail eggs
  • mayonnaise
  • chopped parsley

Let's get Cooking...

  1. Grease mini muffin tins with vegetable oil. Place cooked rice inside each mold, pressing down with the back of a spoon.
  2. Pour in curry and top with shredded cheese, quail egg and mayonnaise. Bake for 10 minutes at 250 degrees C.
  3. Drizzle with chopped parsley before serving.