TRIANGLE RICE CAKE RECIPES

BIBA'S RICE CAKE RECIPE | MARTHA STEWART

Biba's Rice Cake Recipe | Martha Stewart image

This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.

Provided by Martha Stewart

Categories Cake Recipes

Number Of Ingredients 12

Ingredients

4 cups milk
1/2 cup plus 2 1/2 tablespoons granulated sugar
Grated zest of 1 lemon
1 cup Arborio rice
Unsalted butter, for baking pan
2 to 3 tablespoons fine dry breadcrumbs
3 large or 12 small Amaretti di Saronno cookies
3/4 cup plus 3 tablespoons whole blanched almonds
3 large eggs
2 tablespoons amaretto or dark rum
2 large egg whites, room temperature
Confectioners' sugar, for serving

Steps:

In a medium saucepan, combine the milk with 1/2 cup granulated sugar and the lemon zest over medium heat, and bring to a boil. Add the rice, reduce heat to medium low, and simmer, uncovered, stirring, until rice is tender and milk has been absorbed, about 40 minutes. During the last few minutes of cooking, stir rice constantly. The rice should have the consistency of a thick porridge. Transfer rice to a large bowl, and cool to room temperature.
Preheat the oven to 375 degrees. Butter an 8- or 9-inch round baking pan. Sprinkle the breadcrumbs over the bottom and sides of the pan, then turn the pan upside down and shake out excess crumbs.
Place the amaretti and almonds in the bowl of a food processor, and finely chop, but do not pulverize. Add to cooled rice. In a large separate bowl, beat eggs until thick and pale yellow. Add amaretto; mix well. Add to cooled rice mixture; stir to combine.
In a medium bowl, beat the egg whites with the remaining 2 1/2 tablespoons sugar until stiff. Fold the egg whites into the rice mixture. Pour the batter into prepared pan, and shake pan lightly to distribute batter evenly.
Place pan on the middle rack of the oven, and bake until top of cake is golden brown and a thin knife inserted in the center comes out clean, 30 to 35 minutes. Let cool on a rack to room temperature. (The cake can be prepared up to a day ahead. Let cool, cover, and refrigerate. Bring to room temperature before serving.)
Remove cake from pan, and place on a round serving plate. Sprinkle with confectioners' sugar, and serve.

RICE CAKE WITH MIXED VEGETABLES RECIPE RECIPE | EPICURIOUS

Rice Cake with Mixed Vegetables Recipe Recipe | Epicurious image

Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available and easier to work with. I like the slices because there’s more surface area for the sauce. You can use any combination of vegetables and seasonings, so feel free to experiment with flavors. Rice cake is also served at Lunar New Year because the Mandarin name nian gao (“sticky cake”) is a homophone for the nian, which means “year,” and gao, which means “tall” or “high.” When you stick those years together, you’re wishing others longevity.

Provided by Hsiao-Ching Chou

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 cups sliced rice cake
3 cups hot tap water or water that’s been microwaved for 30 seconds
1 tablespoon vegetable oil
2 cups leafy greens, such as baby bok choy, yu choy (cut into ½-inch pieces), or baby spinach leaves
4 medium dried shiitake mushrooms, soaked in hot water for 30 minutes to reconstitute and cut into (¼-inch-thick) pieces
½ cup sliced carrots (? inch thick)
½ cup bean sprouts
1½ tablespoons soy sauce
1 tablespoon black bean garlic sauce
¼ teaspoon sesame oil

Steps:

In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.

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