BROWN RICE CAKES RECIPES

BROWN RICE RECIPES | BBC GOOD FOOD

Brown rice recipes | BBC Good Food image

Make the most of wholegrain or brown rice in BBC Good Food's highest-rated recipes, including pilafs, rice salads and side dishes that will steal the show.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CRISPY RICE CAKES WITH HALLOUMI CHEESE AND GOCHUJANG BROWN ...

Crispy Rice Cakes With Halloumi Cheese and Gochujang Brown ... image

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

Provided by Susan Kim

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 oz. Korean rice cakes, preferably cylindrical (about 50)
2 large eggs
4 Tbsp. unsalted butter
1 large garlic clove, finely grated
2 Tbsp. gochujang (Korean hot pepper paste)
1 Tbsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes
1 Tbsp. unseasoned rice vinegar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
4 cups mature arugula, leaves torn if large, divided
3 Tbsp. vegetable oil
4 oz. Halloumi cheese, cut into ½"-thick planks (about the same size as rice cakes)

Steps:

Soak rice cakes in a medium bowl of cool water at least 1 hour and up to 12 hours. Drain and pat dry with a kitchen towel; set aside.
Using a slotted spoon, carefully lower eggs one at a time into a small saucepan of boiling water. Cook, adjusting heat to maintain a gentle boil as needed, 6½ minutes. Transfer eggs to a bowl of ice water and let sit until just slightly warm, about 2 minutes. Peel eggs, cut in half, and set aside.
Cook butter in a small saucepan over medium heat, occasionally swirling pan, until butter foams then browns, 3–5 minutes. Remove from heat and immediately whisk in garlic, gochujang, gochugaru, vinegar, salt, and 2 Tbsp. water. Reduce heat to low and keep sauce warm.
Arrange about 3 cups arugula on a platter or large plate.
Heat oil in a large skillet over medium-high. Cook rice cakes in a single layer, undisturbed, pressing down occasionally with a spatula to ensure they are making good contact with pan, until golden brown and crisp, about 5 minutes. Turn over and cook until golden brown on the other side, about 5 minutes. Transfer rice cakes to platter with arugula; reserve skillet.
Reduce heat to medium and cook Halloumi cheese in reserved skillet until deep golden brown, about 30 seconds per side. (It’s okay if some pieces break apart.)
Arrange cheese on platter with arugula and rice cakes. Top with remaining arugula and reserved jammy eggs. Spoon warm sauce over.

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