RED RICE CAKES RECIPES

Name: Rice Cakes
Total time: 20 min
Yield: 4 to 6 cakes
Ingredients: 2 cups leftover white rice, preferably long-grain or Carolina Gold; 2 eggs, lightly beaten; 1 cup finely chopped zucchini; 3 tablespoons chopped mint; 1/3 cup green onion, chopped; 1 cup sharp white Cheddar, grated on the large hole of a box grater; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons butter

RICE CAKES RECIPE - NYT COOKING

Rice Cakes Recipe - NYT Cooking image

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

Total Time 20 minutes

Yield 4 to 6 cakes

Number Of Ingredients 9

Ingredients

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

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//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram

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

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.
From bonappetit.com
Reviews 4.7

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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RICE CAKES RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving

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.

See details

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

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