10-MINUTE RICE CAKES RECIPE | ALLRECIPES
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
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
ORANGE RICE CAKE RECIPE | ALLRECIPES
This moist and delicately flavored cake has been a favorite of my family at Easter for years. I like to fill the center opening with chocolate dipped strawberries in the spring.
Provided by Lois Albanese
Categories Desserts Cakes Holiday Cake Recipes
Yield 1 - 10 inch Bundt pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch Bundt pan.
- Rinse the rice under cold water. Drain, and cook rice in the milk over medium-low heat for about 15 minutes, or until the rice has absorbed all the milk. Remove from heat and set aside.
- In a medium bowl, cream the butter and sugar until light and fluffy. In a separate bowl, beat the egg yolks on high speed until they are pale yellow and doubled in volume. Add the egg yolks to the butter mixture, blending well, and then add this to the rice. Add the orange zest and the raisins.
- In a medium bowl, beat the egg whites to stiff peak stage. Gently fold the whites into the rice mixture.
- Bake at 350 degrees F (175 degrees C) for about 50 minutes or until the top of the cake is golden brown and puffed up. Cool on a wire rack for at least 20 minutes before turning out. Cool completely. Serve chilled.
Nutrition Facts : Calories 319.1 calories, CarbohydrateContent 38.1 g, CholesterolContent 124 mg, FatContent 16.1 g, FiberContent 0.5 g, ProteinContent 6.7 g, SaturatedFatContent 9.5 g, SodiumContent 142.2 mg, SugarContent 24.1 g
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