School Lunchbox: Ham & Cheese Rice Slice

This recipe is perfect for using up leftover rice. Making a slice like this is ideal for school lunch boxes as it is easy to eat and you can pack it full of all types of fillings. Vary the filling each week and make it a lunchbox even family favourite.

It is freezer friendly: simply freeze a serving size in a zip lock bag and place into the lunchbox in the morning, it will be defrosted by lunchtime. Alternatively if using a ice pack, defrost overnight in the fridge and place into the lunch box in the morning.
Rice needs to be remain cold due to it’s greater risk of spoiling. A cold pack is recommended or using the freezer method.
This recipe is nice and versatile meaning you can add a handful of frozen veggies like corn, peas and carrots if you like or switch the ham for cooked chicken or tuna.

3 Cups cooked rice – try using brown rice as well
3 Eggs
1/4 Cup Plain flour
1/2 Cup Diced honey leg ham
3/4 Cup Grated Cheese
Optional: salt and pepper, herbs, added vegetables.
1. Simply place all the ingredients into a bowl and mix well to combine.
2. Pour into a lined loaf tin and bake at 160 degree Celsius for 35-40 minutes or until lightly golden and firm to touch.
3. Cool quickly in the fridge. Cut into slices. 
Keep in the fridge for 3 days or store in the freezer for up to 3 months in zip lock bags.
Note: if wanting to make a larger slice, add one egg for every extra cup of rice and add and extra 1/4 cup of fillings per cup if rice.

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10 Responses to School Lunchbox: Ham & Cheese Rice Slice

  1. Anonymous January 5, 2014 at 6:52 pm #

    I’m in Queensland Australia, I think I’ll try a Ham and Pineapple.

  2. Bear January 6, 2014 at 5:46 pm #

    While it was nice it was a bit bland. Very easy to make though. Suggestions for tizzing it up, please. What herbs for above combo etc.

  3. Amanda Voisey January 6, 2014 at 5:53 pm #

    There is no added seasoning (salt and pepper) as it was made for my children, so you could easily add this along with parsely or oregano (dried or fresh) or for even more of a boost cook the rice in chicken stock instead of water. Hope that helps.

  4. Reg Sypher January 17, 2014 at 8:08 am #

    I made this for dinner with bacon,pineapple,eschallot and cheese it went down a treat,I have been telling everyone how easy it is and it’s another way to use leftover rice.Going to make another one this time chicken,cheese and asparagus.

  5. Renee January 8, 2015 at 4:30 pm #

    hi. Is it 3 cups rice and then cook or is it 3 cups rice already cooked? How many cups uncooked rice = 3 cups cooked? Thank you.

    • Amanda January 8, 2015 at 4:50 pm #

      Hi Renee, it is 3 cups of cooked rice. Approx 1.5 Cups of uncooked should make 3 cups of cooked

  6. Karen January 27, 2015 at 3:06 pm #

    Added a bit more ham and some chives,,parsley…

  7. Nerida September 24, 2015 at 4:28 pm #

    I just made for lunches tomorrow!! I added carrot, zucchini, bacon, onion and mixed herbs to the mix. I had to increase the number of eggs (5 eggs) and flour (approx 1/2cup) to account for the extra vege.

    I was able to make a 20 x 20cm tin and also 6 muffin sized ones.

    Delicious!!! I will definitely be making again with maybe some other variations.

    • Amanda September 26, 2015 at 11:41 am #

      That’s so goof to hear.

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