Gluten Free Rice Cake With Zucchini and Rocket

Heat the oven to 180°C (160° fan).

Grease a 20cm deep springform cake tin.

Cook the rice in a pan of boiling water for 8 minutes, then drain and set aside.

Heat 2 tablespoons of the oil in a frying pan and cook the courgettes and onions for 5 minutes.

Put into a bowl and stir in the rice, courgette mixture and the remaining oil, then leave to cool slightly.

Add the eggs, cheese, cream, rosemary, nutmeg and seasoning to taste.

Put into the tin and level the surface.

Bake for for about 25 minutes until golden.

Cool in the tin for 10 minutes.

Serve warm with rocket.