May 13, 2011

Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes have an appealing nutty flavour and the added bonus of being gluten-free. Recipe courtesy USA Rice Federation (
2 eggs
2 Tbsp. (30 ml) milk
1 Tbsp. (15 ml) maple syrup
2 cups (500 ml) cooked long grain white or brown rice
1/2 cup (125 ml) rice flour
1/2 cup (125 ml) chopped toasted walnuts
1/2 tsp. (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
2 Tbsp. (30 ml) melted butter
Additional maple syrup
Chopped fresh fruit (optional)
In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.
Brush a large, nonstick skillet with some of butter and set over medium heat. Working in batches, spoon 1/3 cup (75 ml) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.
Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).
Makes 4 servings. source


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