Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes have an appealing nutty flavour and the added bonus of being gluten-free.
|2 tbsp||milk||30 mL|
|1 tbsp||maple syrup||15 mL|
cooked, Kokuho Rose® white rice
|1/2 cup||rice flour||125 mL|
|1/2 cup||chopped toasted walnuts||125 mL|
|1/2 tsp||salt||2 mL|
|1/2 tsp||ground cinnamon||2 mL|
|2 tbsp||melted butter||30 mL|
|Additional maple syrup|
|Chopped fresh fruit (optional)|
In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.
Brush a large, nonstick skillet with some of the butter and set over medium heat. Working in batches, spoon 1/3 cup (75 mL) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.
Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).
Makes 4 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
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