Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Maple Walnut Rice Cakes

Maple Walnut Rice Cakes

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.

What You’ll Need:

Ingredients

2 eggs 2
2 tbsp milk 30 mL
1 tbsp maple syrup 15 mL
2 cups

cooked, Tex Farm rice white or Kokuho Rose® white rice

500 mL
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)  

Directions

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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