This recipe produces a crispy crusted rice omelette with a creamy core and spots of oozing cheese. Children adore it and when cut into wedges, it is the perfect meal-on-the-go or picnic food. Cut-up ham may be added if desired. It can also be made using leftover risotto and is a good alternative to a pasta omelette, particularly for the gluten-free crowd. This dish can also be made with eggs separated and the whites whipped to stiff peaks before adding. It is then baked in the oven at 200C for 25 to 30 minutes until golden.