RICE CAKES
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Categories side dish
Time 20m
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram
10-MINUTE RICE CAKES
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
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 CAKES
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
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
Provided by Food Network
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
WILD RICE CAKES
Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake- or river-grown wild rice. This recipe goes well served with Perfect Roast Chicken or Duck Roasted in Salt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 8
Number Of Ingredients 10
Steps:
- Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
- Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
- Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
- In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
- Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
- Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.
RICE CAKE
A delicious moist sponge cake- perfect spread with butter!
Provided by anya19
Time 1h20m
Yield Makes Loave
Number Of Ingredients 0
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.
BROWN-RICE CAKES WITH TOPPINGS
Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Layer on desired topping combinations for a quick and easy mini-meal.
SAVORY RICE CAKES
Steps:
- Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.
TET STICKY RICE CAKES
Bánh Chung are sold at Viet markets and delis, but making them yourself guarantees high quality and is a great way to take part in an ancient Vietnamese tradition. An intersection of cooking, art, and engineering, the cakes come together in an ingenious way, and it is remarkable how so few ingredients create such meaningful and tasty food. See Feasts for the New Year, page 259, for more information on the tradition surrounding the cakes. While some people wrap the cakes free-form, I prefer using a simple homemade wooden mold (see Note for details) to produce beautiful cakes with straight edges, believing that since the ingredients are modest, the presentation matters. The process is surprisingly easy: the mold is lined with bamboo leaves and then banana leaves, the edible ingredients are added, the package is closed up, and the mold is removed, so the cake looks a little box. The cake is then securely wrapped in foil and boiled for several hours. The instructions for these cakes come from my mother and her friend Mr. Lung, who decades ago wrote an extensive article on the subject. When we left Vietnam, Mom carried the piece with her so she could replicate bánh chng here. The ingredients are available at Chinese and Vietnamese markets. Dried bamboo leaves are bundled up in plastic and are usually near the dried mushrooms. Be sure to select a fatty piece of pork for the best flavor, and bright green banana leaves for beautiful color.
Yield Makes four 5-inch-square cakes; each cake serves 4 as a main course for breakfast or lunch, or 6 to 8 as part of an elaborate meal
Number Of Ingredients 11
Steps:
- The night before, soak the rice and bamboo leaves. Put the rice in a large bowl and add water to cover by 2 inches. Place the bamboo leaves in a large roasting pan and add water to cover. Put a plate on top of the leaves to keep them submerged.
- The next morning, drain the rice in a colander and then return it to the bowl. (It will have swollen to more than 8 cups.) Gradually mix in the salt, sprinkling it over the rice and using your hands to distribute it well.
- Cut the pork into pieces the size of a deck of cards, about 3 inches long, 2 inches wide, and 1/2 inch thick. If you are using pork leg, each piece should have some fat and skin. Add the fish sauce, pepper, and pork to a bowl and mix well. Let marinate for 30 minutes.
- Meanwhile, drain the bamboo leaves. Follow these directions, which will make sense when you assemble the cakes: Take each leaf and fold it lengthwise along the spine (dull side out) and then in half crosswise. Measuring from the center fold, use scissors to cut the leaf to measure 4 3/4 inches; unfolded, the trimmed leaf is 9 1/2 inches long. Use a ruler or one of the inner edges of the wooden mold (which is 5 inches long) as your guide. Rinse the trimmed leaves and set aside with the banana leaves.
- To cook the pork, in a large skillet, heat the oil over medium heat. Add the meat in a single layer and all the marinade. Cook, turning once, for about 2 minutes on each side, or until the pork is just cooked through. Transfer to a plate. Divide it into 4 equal portions and set aside.
- Fill a 12-quart stockpot half full with water and bring to a boil over high heat. Lower the heat and cover to keep hot.
- To make each cake, put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface, with a short side closest to you. Place the mold on the center of the foil. You will need 4 bamboo leaves to form the frame-corners and edges-for the cake. Working on one corner at a time, fold a bamboo leaf lengthwise (dull side out) along the spine and then in half crosswise. Crease the center fold. To form a 90-degree corner, simply unwrap the leaf and bring the lower center crease up to meet the spine. The leaf now looks like an upright corner of a paper box. Place the folded bamboo leaf into one of the corners of the mold, with the ends pointing toward (or touching) two of the walls. Repeat with the remaining 3 bamboo leaves, going in one direction around the mold and overlapping the leaves as you go. When you are done, the leaves will look like a picture frame. Push the leaves down into the corners to make sure they are snug and flush. Straighten any slouching leaf.
- Next, line the mold with banana leaf. Place a piece of banana leaf so that one of its short sides is flush with the inner wall of the mold that is closest to you; the banana leaf should cover the bottom and extend above the mold on the far wall. Place a second piece of leaf in the reverse direction. The 2 pieces will overlap each other on the bottom. Equal lengths of leaf should extend above the mold on the far and near walls. Then arrange a third piece of leaf, with a long side closest to you, evenly across the bottom of the mold, so that short lengths of leaf extend above the right and left walls. All 4 walls of the mold are now lined. Use your fingers to tuck the leaves into the mold.
- To add the edible ingredients, first scoop up 1 cup of the rice and pour it into the mold. Use your fingers to push some rice toward the outer edges. Add 1/2 cup lightly packed mung bean, pouring it into the center. Center a portion of pork on top. (If you are using pork leg, position the fat and skin in the center, so that at serving time, everyone gets an equal amount. You may need to tear or cut some of the fat from the meat to create an equal distribution.) Top with another 1/2 cup lightly packed mung bean. Finish with 1 cup rice. The mold will look very full. Push some of the rice to the sides and corners.
- Cover the top of the cake by folding in the side flaps of banana leaf, then fold the side farthest from you down, and finally fold over the side nearest you. Press down firmly on the cake with your hand to distribute and compact the ingredients. Once the top is relatively flat, put one hand on top of the cake to hold it in place while you gently pull off the mold with the other hand. Temporarily keep the mold on your lower arm while you fold the top flap of foil down, and then fold the bottom flap up and over. This should keep the cake in place enough for you to remove the mold from your arm. Then, as if wrapping a gift , fold in the sides to form a foiled-covered square box. Pick up the cake and gently tap the sides against your work surface to make sure the elements are set. Put the cake aside. Repeat to make the remaining 3 cakes. Save or discard left over rice.
- Tie each cake together with kitchen string. Since the rice expands during cooking, don't tie too tightly. Th e string should not make an impression in the foil. (See illustration, page 264.)
- Return the stockpot of water to a boil. Add the cakes, stacking and/or standing them up. To keep the cakes from floating, place an empty saucepan on top to weight them down gently. Return the water to a boil and cook, uncovered, for 7 hours. To maintain the boil, keep a kettle of boiled water on the stove to replenish the water as needed; it is okay if the water occasionally simmers. As the cakes cook, they will expand and gain weight. Every 2 hours, rotate the cakes so they will cook evenly. When the cakes no longer float, about midway through the full cooking time, remove the saucepan and continue boiling.
- Use tongs to transfer the cooked cakes to a baking sheet, placing the best-looking square side down. Put another baking sheet on top and center a 14- or 15-ounce food can on each cake to weight it down. (Eager people let the cakes cool for only 1 to 2 hours before unwrapping and eating.)
- The next morning, remove the foil, wipe off stray bits of rice, and then wrap each cake in plastic wrap. For display purposes, you may tie colorful ribbon (red symbolizes good luck) around each cake. The cakes may be kept at room temperature for 3 days, beyond which they should be stored in the refrigerator, where they will last for a week. They may also be frozen for up to 3 months (see Note for information on how to refresh frozen cakes).
- There are two ways to enjoy bánh chung: soft , which allows you to appreciate fully the pale green color and ethereal flavor of the banana leaf, or fried into a delicious crispy pancake. Regardless of which method you use, serve the cake with sugar for lightly dipping the pieces. It sounds odd but is quite nice.
- To cut and serve a cake soft: Cut the cake into 8 equal triangular wedges (think of an asterisk). Because it is hard to cut through the sticky rice with a knife, Vietnamese cooks use a type of fibrous string. I substitute unflavored dental floss or linen kitchen string. (If the cake is firm from refrigeration, unwrap and cut with a knife. Reheat the pieces in a microwave oven until soft before serving.) To cut with floss or twine: Undo the plastic wrap, keeping it spread out underneath the cake. Remove and discard the bamboo leaves. Return the cake to the plastic wrap, open side up (as it was when you were assembling the cake). Peel off the top and side flaps of banana leaf, leaving them on the plastic wrap. Cut 4 lengths of floss or string each about 20 inches long and arrange them on the cake in the pattern of an 8-spoked asterisk: position 2 strands on the diagonals, 1 strand horizontally across the middle, and 1 strand vertically down the middle. One at a time, grab the ends of each strand and pull the strand down about 1/4 inch into the cake to secure it in place. Invert the cake onto a serving plate. (Use the plastic wrap to pick up the cake.) Peel off the plastic wrap and banana leaves. One at a time, grab each strand by its ends and pull it up through the cake toward the center, crossing in the middle and lifting it out of the cake. (You may have to pause midway to pull on other strands as you make the cuts.) When all the strands are removed, the cake will be cut into perfect wedges.
- To fry and serve a cake: Nicely cut wedges are not necessary if you are frying the cake. Use a knife to quarter the cake and then cut each quarter into 1/2-inch-thick slices. In a 10-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add half of the slices and fry, undisturbed, for about 6 minutes, or until the rice has softened. Use a spatula to press and mash the chunks to form a pancake and continue to fry for 5 to 6 minutes, or until the underside is crispy and golden. Flip the pancake with a quick and confident jerk of the skillet handle (or slide the pancake onto a plate and then invert it into the skillet). Increase the heat to medium-high and fry the second side for about 4 minutes, or until crispy and golden. Slide the pancake onto a plate, cut into wedges, and serve. Repeat with the remaining slices to make a second pancake.
- The wooden mold for these cakes is not commercially produced because people typically make the molds themselves. If you are not good at woodworking, do as I did and ask someone for help. The mold should have a 5-inch-square opening and stand 1 1/2 inches high. (For my mold, I bought a 30-inch-long piece of 3/4-inch-thick unfinished oak from a spare wood bin at a lumberyard.) My friend Mike Crane cut the wood into 4 pieces, 2 pieces that were 5 inches long and 1 1/2 inches wide and 2 pieces that were 6 1/2 inches long and 1 1/2 inches wide. Although nails would have held the pieces together, he used screws, drilling 2 holes at the end of each of the longer pieces. When he screwed the pieces together, he added a little glue for extra security. To finish the mold, he lightly sanded the edges.
- To refresh a thawed bánh chung, bring it to room temperature. Rewrap it in foil and tie it with cotton string as you originally did. Boil the cake in a large pot of water for 1 hour, adding water as needed to keep the cake submerged. Remove the cake and let cool for 1 to 2 hours before eating.
LEFTOVER RICE CAKES
Make and share this Leftover Rice Cakes recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- combine all ingredients except oil and place in fridge for at least 30 minutes, then form small patties.
- over med. high heat warm oil, then fry patties for about 5 minutes on each side.
- Be careful when flipping, they sometimes break but still are tasty!
Nutrition Facts : Calories 225.8, Fat 9.4, SaturatedFat 1.7, Cholesterol 93, Sodium 36.4, Carbohydrate 28.9, Fiber 0.6, Sugar 0.8, Protein 5.6
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