RICE CAKES RECIPE RECIPES

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CHOCOLATE RICE CRISPY CAKES RECIPE | BBC GOOD FOOD



Chocolate rice crispy cakes recipe | BBC Good Food image

Make a kids' classic with these chocolate rice crispy cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 9

Number Of Ingredients 7

100g milk chocolate, broken up
50g dark chocolate, broken up
100g butter
4 tbsp golden syrup
100g puffed rice
50g milk chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Steps:

  • Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the puffed rice, coating them gently with the chocolate until they are all completely covered.
  • Divide the mixture between nine cupcake or 12 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
  • Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Nutrition Facts : Calories 278 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium

RICE CAKES WITH PEANUT SAUCE AND HOISIN RECIPE - NYT COOKING



Rice Cakes With Peanut Sauce and Hoisin Recipe - NYT Cooking image

This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 pounds rice cake sticks or sliced rice cakes, fresh or frozen
2 tablespoons neutral oil such as vegetable or grapeseed
1 tablespoon soy sauce
1/2 pound yu choy or other Asian greens, halved lengthwise
2 tablespoons hoisin sauce, diluted with 1 teaspoon water
2 scallions, finely sliced
1 tablespoon toasted white sesame seeds
1/3 cup smooth peanut butter (natural or emulsified)
3 tablespoons hot water
1/2 tablespoon granulated sugar
1 garlic clove, grated
1 teaspoon soy sauce

Steps:

  • Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
  • Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
  • Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
  • To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

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CRISPY RICE CAKES WITH HALLOUMI CHEESE AND GOCHUJANG BROWN ...
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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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PERFECT RICE RECIPE | JAMIE OLIVER RICE & NOODLE RECIPES
This foolproof, hassle-free way to cook rice will give you that light, fluffy texture you love
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 314 calories per serving
    1. This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.
    2. Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.
    3. Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.
    4. Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later). Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes
    5. Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.
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RICE CAKES WITH PEANUT SAUCE AND HOISIN RECIPE - NYT COOKING
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
  • To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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.
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.
See details


PERFECT RICE RECIPE | JAMIE OLIVER RICE & NOODLE RECIPES
This foolproof, hassle-free way to cook rice will give you that light, fluffy texture you love
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 314 calories per serving
    1. This is my basic recipe for getting perfect rice every time. Have a go at mastering it – you’ll be amazed at the light and fluffy results.
    2. Once you’ve got the hang of that, you can have a go at flavouring it - any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. So try boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.
    3. Doubling the amounts in the recipe will give you enough rice to serve 8-12 people.
    4. Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later). Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes
    5. Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes. Remove from the heat and if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.
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GARAETTEOK - RICE CAKE RECIPE - MY KOREAN KITCHEN
Mar 09, 2022 · 2. Drop the 1/2 tsp of sesame oil on to your palm and gently rub onto the rice cakes. 3. Roll the rice cake into 2 – 3 cm/0.8 – 1.2 inch diameter cylinder shaped rice cakes. 4. Place the rice cakes …
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GARAETTEOK (CYLINDER-SHAPED RICE CAKES FOR TTEOKGUK OR ...
Jan 17, 2013 · Put ½ ts toasted sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other. Prepare the rice cake for ddeokguk (rice cake soup): Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
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PERFECT SUSHI RICE RECIPE | ALLRECIPES
I have tried this recipe five times now and my rice turns out starchy and smeary every time despite rinsing the rice until water is clear/following all directions. I have investigated other sushi rice recipes on the internet and it seems the cooking time is too long with this recipe. In the other recipes …
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TTEOKBOKKI (SPICY RICE CAKES) - MY KOREAN KITCHEN
Apr 02, 2021 · Korean tteokbokki recipe. Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today's recipe is made with Korean rice cakes, Korean fish cakes, …
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Jan 17, 2013 · Put ½ ts toasted sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other. Prepare the rice cake for ddeokguk (rice cake soup): Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
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I've used a lot of ground cumin in Mexican recipes, and found the cumin seeds here to be a very nice taste. One problem, though; the rice developed a stuck-on layer in the bottom of the saucepan, so I wish I'd stirred it a little during cooking. Overall, though, a very nice recipe…
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TTEOKBOKKI (SPICY STIR-FRIED RICE CAKES) - KOREAN BAPSANG
Sep 04, 2018 · Add the rice cakes, and boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes (can be longer), stirring occasionally. Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 – 6 minutes. Depending on rice cakes…
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KOREAN ROYAL COURT STIR FRIED RICE CAKES (GUNGJUNG ...
Feb 09, 2013 · Add the rice cakes, ½ cup water, 4 teaspoons of soy sauce, 1 Tablespoon of rice syrup (or honey or sugar), and ½ teaspoon of ground black pepper. Keep stirring for 2 to 3 minutes until everything is juicy and shiny and the rice …
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Sep 04, 2018 · Add the rice cakes, and boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes (can be longer), stirring occasionally. Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 – 6 minutes. Depending on rice cakes…
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