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.
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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