The Insufficient Kitchen

Rice cakes

yield: depends on how much rice is left over

Cooking time: starting with cold cooked rice, about 45 minutes

Please read notes, below, before beginning to cook

Base ingredients:

leftover cooked rice

1-2 eggs, depending on the amount of rice; enough to bind it

Panko or matzo meal, again, just enough to bind the rice

salt and pepper; taste for seasoning

A little water or white wine, if needed

Depending on the flavor profile of your rice cakes,  consider adding 1/8-1 teaspoon of some of the following seasonings (not all of them); tasting as you go:

sweet or spicy paprika

ground cumin

ground coriander

dried hot pepper

sumac

fennel seed

your favorite dried spices

Fresh seasonings:

minced scallion

minced fresh garlic

fresh lemon juice

parmesan cheese

mozzarella cheese, cubed

Olive, grapeseed, peanut, or canola oil, for the pan

Instructions

You will need a large bowl to mix the rice cakes, a large plate or baking sheet to lay them out, a large, heavy frying pan, and a serving platter lined with paper towels. A splatter screen is useful here.

* denotes places where you can take a break

As it’s impossible for me to know what you’re putting into your rice, I’ll describe what I did with mine last week. I had about one cup of leftover rice.

I began by dumping the rice into a large bowl.

I cracked one egg into a small bowl, whisked it with a fork, then added it to the rice, blending with a large spoon. I then added 1/4 cup/35 grams of panko, mixing with my clean hands. This was enough to bind the rice.

I added two teaspoons of salt and about four grinds of the pepper shaker.

At this juncture you could refrigerate the bowl (if necessary) and take a break.

*

For seasonings, I added a handful of minced fresh parsley, Vietnamese coriander, and cilantro.

I then added two minced garlic cloves, one thinly sliced scallion, some hot chile pepper, Hatay chile cheese (see discussion above, in post), fresh lemon juice, and sweet paprika. I kept tasting as I went along, aiming for a brightly spicy rice.

*

I placed a bowl of water and a baking sheet beside the rice bowl. Wetting my hands, I formed the rice into puck shapes. You can cover and refrigerate the tray up to 24 hours at this point, or proceed to cooking.

*

I placed my cast iron pan over medium-high heat and added olive oil. Be careful of spatters.

Getting a nice browned crust takes 4-5 minutes a side; rush this and the rice cakes may fall apart.(They will still taste good. Just call it fried rice. Or hash.) A splatter screen helps here, as does an open window or oven fan.

I cooked my cakes in relays, placing them on a paper towel-lined platter. Serve immediately or hold in a very low oven up to four hours.

Serve rice cakes as a light meal, snack, or side dish. Dipping sauces are delicious but optional.

Notes and Cooking Variations

If you prefer, bread rice cakes in a bowl of seasoned flour, dip them in a second bowl of lightly whisked egg, give them a final dip in a bowl of panko, then fry.

Rice cakes may also be browned on both sides and heated through in a 250F/120C oven.

Rice cakes are good from scratch, too.

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