Name: Creamy vegetable and rice bake recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 2 carrots diced; 1 zucchini diced; 1 potato diced; 1/2 cup pumpkin diced; 1 onion diced; 1 sweet potato diced; 3 squash quartered; 150ml cream; 2 tbs butter; 1 cup cheese shredded; 1 cup water; 120g rice; 1 tsp garlic minced

by kirstynico Last updated on 01/13/2025

This easy one-dish bake may be crammed full of nutritious vegies, but with added cheese and cream, it becomes soul-warming comfort food that goes the distance. This dish even gets the tick of approval from picky eaters, as you can chop and change the vegies to suit their tastes, and whatever you may have in the fridge.

How to make a creamy vegetable and rice bake: key tips

The beauty of this bake is that you only need a baking dish – so leave those pots and pans in the cupboard. All the chopped vegies go in, then you simply mix in the cream, butter, water and rice, and bake! If you find that the top of your bake is browning too quickly, cover it with foil. Remove the foil before you sprinkle over some grated cheese and bake for the last 10 minutes until the top is exquisitely golden.

Remember to stand your bake for around 10 minutes after cooking. This step allows any excess liquid to continue being soaked up into the rice, thickening the mixture and making it more creamy and hearty.

Key ingredients in this creamy vegetable and rice bake recipe

Vegies, vegies and more vegies are the stars of this dish. Use up any leftover vegies that you have in the crisper, and swap others in and out as desired. Just be sure to have roughly the same overall quantity so that the recipe works well. If you like, you can add a meat element to the mix, in the form of chopped up bacon or barbecued chicken.

Rice is such a great pantry staple that can be added to loads of dinner recipes. Here are some more of our best rice dishes. And if you’re searching for more easy dinner ideas, browse these family-friendly dinner recipes.

This recipe was originally submitted by kirstynico, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

- Australia's Best Recipes Team

Ingredients

2 carrots diced
1 zucchini diced
1 potato diced
1/2 cup pumpkin diced
1 onion diced
1 sweet potato diced
3 squash quartered
150ml cream
2 tbs butter
1 cup cheese shredded
1 cup water
120g rice
1 tsp garlic minced

Method

Step 1

Preheat oven to 180C.
Step 2

Add all vegetables to a baking dish.
Step 3

Add cream, butter, water and rice to the baking dish, and mix well.
Step 4

Cook for 30 to 45 minutes. Sprinkle cheese over the top and cook for a further 10 minutes, or until golden brown.
Step 5

Stand for approximately 10 minutes to slightly cool and allow liquid to thicken.

Equipment

1 baking dish

Recipe Notes

from Australia’s Best Recipes team

Can I add frozen vegetables to this bake?

Yes, you can! Frozen corn kernels or peas, or some mixed frozen vegetables all work perfectly. If all your chosen vegies are frozen, you may need to lessen the water added to the mixture.

How do I keep store this vegetable and rice bake?

Leftovers can be kept in an airtight container in the fridge for up to 3 days. In fact, this dish is even better eaten the day after it’s baked. Reheat in the oven or microwave.