10 Minute Rice Cakes Recipes

RICE CAKES

Rice Cakes image

Make and share this Rice Cakes recipe from Food.com.

Provided by Ashly

Categories White Rice

Time 45m

Yield 1 patty, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup short-grain rice
1/2 teaspoon salt
1/2 cup water, boiling
2 tablespoons oil
6 tablespoons butter
1 1/2 cups breadcrumbs
1 cup milk
2 eggs

Steps:

Sprinkle the rice and salt into the boiling water.
Cover and cook slowly until the water is absorbed, 7-10 minutes.
Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
Stir in 1 egg and 2 tablespoons of the butter.
Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
Carefully dip each cake into the egg and then cover with crumbs.
Melt the remaining 4 tablespoons of butter in a skillet with the oil.
When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

Nutrition Facts : Calories 538.1, Fat 31.1, SaturatedFat 14.6, Cholesterol 160.1, Sodium 775.6, Carbohydrate 52, Fiber 2.5, Sugar 2.7, Protein 12.4

RICE CAKE

Rice Cake image

Provided by Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 pound/500 g rice, boiled
4 tablespoons/60 ml extra-virgin olive oil
1/2 cup/125 ml cubed pancetta
1/2 cup/125 ml cubed salami
1 onion, chopped
1/2 pound/250 g fresh peas
1 egg
1/2 cup/125 ml diced soft Pecorino cheese
1/2 cup/12 ml freshly grated Parmigiano cheese
1/2 cup/125 ml diced Parmigiano cheese
1/2 cup/12 ml diced scamorza cheese
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Cook the rice until the 'al dente' stage as it will finish cooking in the oven. Allow to cool. Heat up 2 tablespoons olive oil in a saucepan. Add the pancetta, salami, and onions. Cook until golden and crispy.
Cook the peas in a pot of salted water for approximately 2 minutes, or until soft. Add to the pan mixture and toss the ingredients together. Transfer the rice to a large bowl. Add an egg, Pecorino cheese, grated Parmigiano, diced Parmigiano, scamorza, salt, pepper, and the pancetta mixture with all its juices to the rice and thoroughly mix.
Grease a baking dish with the remaining 2 tablespoons olive oil and sprinkle half the bread crumbs to the base of the pan. Spread the mixture onto the baking pan, packing the mixture so it serves as a solid bed. Sprinkle the remaining bread crumbs on top. Bake for 20 minutes or until the rice cake is golden.

10-MINUTE RICE CAKES

10-Minute Rice Cakes image

Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Provided by Lauren

Categories 100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup cooked white rice
1 egg
1 tablespoon chopped fresh basil
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

Steps:

Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g

RICE CAKE

Rice Cake image

A delicious moist sponge cake- perfect spread with butter!

Provided by anya19

Time 1h20m

Yield Makes Loave

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 170C/fan 150C
Grease and line a loaf tin with baking paper.
Cream butter and sugar together until pale and creamy. Beat in the eggs, then fold in all the dry ingredients followed by the milk.
Place into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely.

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