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.