BONNIE'S AMAZING RICE CAKES
This is the most versatile recipe on the planet! I created this dish when I had a lot of leftover rice to use up. It is great for that, but now I cook extra rice, so I can make these Amazing Rice Cakes during the week. I add bacon, ham, shrimp, other vegetables and different seasonings. Just go crazy. You will love all the variations that can be made. Guess what? They are definitely company worthy and kids love them! Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Other Main Dishes
Number Of Ingredients 14
Steps:
- This is a very versatile recipe. It is both, a side dish or a complete entrée. You can make the cakes as written with just broccoli, or get creative and add a huge variety of different vegetables, shrimp, bacon, ham, and chicken. Change it up!
- Heat grapeseed oil and sesame oil in medium skillet over medium heat. (You can use olive oil, or peanut oil, too) You can also cook these cakes in an electric skillet.
- Chop broccoli and green onion
- Beat an egg with a fork in a small mixing bowl.
- Add the rice, broccoli, green onions and cheese to the beaten egg in the bowl and mix well. The mixture should be stiff enough to pat with your hands into a couple of cakes about 3 or 4 inches in diameter. If not, add a little more rice to it.
- Fry the two rice cakes in the hot oil. Gently turn when brown and fry the other side. When it is a nice golden brown, remove to a platter and keep warm.
- Here is how it looks! Enjoy!
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 WITH PEANUT SAUCE AND HOISIN
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
More about "bonnies amazing rice cakes recipes"
HOW TO MAKE RICE CAKES: 12 STEPS (WITH PICTURES)
From wikihow.com
STICKY RICE CAKE WITH RED BEAN PASTE - OMNIVORE'S …
From omnivorescookbook.com
JAPANESE PAN-FRIED RICE CAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE RICE CAKES RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
3.6/5 (320)Total Time 47 minsCategory SnackCalories 71 per serving
- Pour the mixture into a GREASED donut pan, muffin tin or any other shaped pan (if using silicone, there's no need to grease)
50+ RICE CAKE TOPPINGS FOR A HEALTHY SNACK WIN
From snackinginsneakers.com
Reviews 1Estimated Reading Time 8 mins
OLD-FASHIONED ALMOND RICE CAKES - LAVENDER AND LOVAGE
From lavenderandlovage.com
MSN
From msn.com
BAKED NIAN GAO: GLUTINOUS RICE CAKE (WITH STICKY RICE FLOUR)
From thestoriedrecipe.com
THE AMAZING CHOCOLATE RICE CAKE | NO FLOUR, NO BUTTER, NO OIL, …
From spainonafork.com
15 AMAZING RICE CAKE RECIPES - WHAT KATE BAKED
From whatkatebaked.com
BROWN RICE CAKES RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
SALT-AND-PEPPER PORK WITH CRISPY RICE CAKES RECIPE
From bonappetit.com
HEALTHY SNACKING 101: 16 SWEET AND SAVOURY RICE CAKE TOPPINGS
From merakilane.com
#RICE-CAKES RECIPES | JUST A PINCH RECIPES
From justapinch.com
THE BEST SPICY CHEESY RICE CAKES WE'VE EVER MADE • …
From youtube.com
23 EASY RICE COOKER CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RICE RICOTTA EASTER PIE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love