Baked rice cake with leeks and cheese and spicy tomato sauce

This is a bit of an all-season dish, good cold in the summer and hot in the winter. It may be too prosaic to describe this as a frittata made with boiled rice — it is much better than that. All it needs is a simple green vegetable like green beans or sweet-stem broccoli to go with it.

For the spicy tomato sauce
3 Tbsp Extra virgin olive oil
1 Onion, finely chopped
1 Cinnamon stick
3 Garlic cloves, finely chopped
1 pinch Chilli flakes, or use more to taste
2 cans Chopped tomatoes, approx. 800g
2 Tbsp White wine vinegar
1 Tbsp Sugar
1 handful Coriander, coarsely chopped
For the rice cakes
200 g Risotto rice, or paella rice
3 Tbsp Extra virgin olive oil
1 Small onion, finely chopped
3 Garlic cloves, finely chopped
1 stick Celery, thinly sliced
2 Leeks, white part only, thinly sliced
5 Eggs, lightly beaten
1¼ cups Grated tasty cheese
½ cup Parmesan cheese, fresh, finely grated
3 Tbsp Chopped parsley

Directions

To make the spicy tomato sauce

Heat the oil in a frying pan over moderate heat and add the onion, cinnamon, garlic and chilli flakes. Fry gently, without browning for 10 minutes or until the onion is soft.
Add the tomatoes, vinegar and sugar, mix well, bring to the boil and simmer for 15 minutes or until thick like chutney.
Discard the cinnamon stick. Taste and season with salt and freshly ground black pepper.
Cool to room temperature and stir in the coriander just before serving.
To make the rice cakes

Heat the oven to 200C. Line a 24cm diameter springform cake tin with baking paper.
Bring a large saucepan of salted water to the boil. Add the rice and boil 10 minutes. Drain well and cool.
Heat the oil in a deep frying pan and add the onion, garlic, celery and leeks. Fry gently, without browning for 15 minutes or until the onion and leeks are soft. Remove from the heat and spoon everything into a large bowl.
Add the cooled rice, eggs, cheeses and parsley. Mix well, taste and season with salt and freshly ground black pepper.
Pour the mixture into the paper lined cake tin and place in the oven for 40 minutes or until well set. If the top gets too brown, cover with foil until done.
Remove from the oven and then remove to a serving platter. (Remove the paper by inverting the cake onto a plate, peeling off the paper then inverting it again onto the serving platter.)
Serve in wedges, hot or warm, with the tomato sauce.

Bite