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Broccoli Rice Tart with Rice Paper Flowers

Broccoli Rice Tart with Rice Paper Flowers

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Rice Paper Flower Frying Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 1 Tart + 8 Large Flowers 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Delicious Broccoli Rice Tart is fairly easy to make with simple, colorful, healthy delicious ingredients, but the Rice Paper Flowers give this recipe it’s “WOW” factor.  The Rice Paper Flowers are incredibly fabulous, and fascinating to watch transform while frying.    Broccoli Rice Tart with Rice Paper Flowers is perfect for Mother’s Day brunch (Mom lover’s will be excited to prepare it) and great for your Shavuot dairy meals.  It’s definitely a dish that will impress with how beautiful, cool, and appetizing it is!


Units Scale

For Rice

  • 1 cup sushi rice/short grain rice, rinsed until water is clear
  • 1 1/4 cup water

For the Rice Paper Flowers

  • 2 (square) sheets white rice paper
  • food coloring (optional)
  • food markers (optional)
  • flower cookie cutter (optional)
  • sharp scissors
  • 1/2 cup cooked sushi rice, cooled
  • avocado/peanut oil for frying

For the Broccoli Rice Tart

  • 20 ounces frozen broccoli, defrosted and drained
  • 8 ounces shredded mozzarella cheese
  • 1/2 cup green onion, sliced
  • 1/2 cup diced red pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 recipe cooked white rice minus 1/2 cup
  • 3 large eggs


For Rice

  1. In a medium stock pot, combine the rice and water.  Cover, bring to a boil, then reduce heat to low.
  2. Simmer for 20 minutes until water is absorbed.  Remove from heat and fluff with a fork.
  3. Allow to cool completely.

For the Broccoli Rice Tart

  1. Preheat oven to 350°F or 325°F Convection.  Spray a tart pan with nonstick spray.  Set aside.
  2. In a large bowl combine the broccoli, cheese, green onion, red pepper, salt, pepper, cooked rice and eggs until completely blended.
  3. Transfer to the prepared tart pan and bake for 45 minutes until golden brown.

For the Rice Paper Flowers

  1. While the Broccoli Rice Tart is baking…
  2. Line a baking sheet with paper towels, then top with a wire rack.
  3. Cut each rice paper sheet into four.  Trace flowers onto each square using a flower shaped cookie cutter or freehand.  Cut out the flowers. 
    Tracing a Rice Paper Flower

    Some things are better explained in a video…

  4. Add around 3 to 4 inches of oil to a medium (4-quart) saucepan.  Attach a candy thermometer (if you have one) and heat the oil to around 350°F.
  5. Carefully add a flower and allow it to “poof”.
  6. Frying Rice Paper Flowers
  7. Remove with a slotted spoon and set on the wire rack to cool.  Repeat with the remaining flowers.  You can also fry the extra bits of rice paper as a nosh for later.
  8. Divide the reserved half cup of rice into two.  Using food coloring, color each quarter cup of rice.
  9. Place a small scoop of the colored rice into the center of each flower.

To Finish

  1. Top each slice of the Broccoli Rice Tart with a flower for garnish.
  2. Served to your amazed family and friends.


The Broccoli Rice Tart and the Rice Paper Flowers can be made independently to be served at your favorite meals.

You can also make smaller flowers to serve on each slice of tart with larger flowers as garnish on the whole tart for presentation.

I made the Rice Paper Flowers while the Broccoli Rice Tart was baking.


  • Serving Size:
  • Calories: 199
  • Sugar: 2.4 g
  • Sodium: 418.2 mg
  • Fat: 3.1 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 29 g
  • Fiber: 3.9 g
  • Protein: 15.7 g
  • Cholesterol: 74.9 mg
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