RECIPES USING CRUSHED RICE CAKES RECIPES

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10-MINUTE RICE CAKES RECIPE | ALLRECIPES



10-Minute Rice Cakes Recipe | Allrecipes 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     Everyday Cooking

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 rice cakes

Number Of Ingredients 6

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, CarbohydrateContent 22.7 g, CholesterolContent 202.1 mg, FatContent 11.3 g, FiberContent 0.4 g, ProteinContent 8.6 g, SaturatedFatContent 5.5 g, SodiumContent 269.1 mg, SugarContent 0.4 g

RICE CAKES RECIPE - FOOD.COM



Rice Cakes Recipe - Food.com image

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

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 patty, 4 serving(s)

Number Of Ingredients 8

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, FatContent 31.1, SaturatedFatContent 14.6, CholesterolContent 160.1, SodiumContent 775.6, CarbohydrateContent 52, FiberContent 2.5, SugarContent 2.7, ProteinContent 12.4

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