Have A Rice Day | Rice Recipes

Canadian Style Rice Cakes

In a large saucepan, melt butter over medium high heat. Cook onions until translucent, about 5 minutes. Add garlic and cook one minute. Add rice, stirring constantly until rice is completely coated with butter and begins to toast. Stir in mushrooms; cook until liquid has evaporated, about 5 minutes.

What You’ll Need:

Ingredients

1 tbsp	butter	15 mL
1 cup	finely chopped onions	250 mL
2	minced garlic cloves	2
1 cup	Kokuho Rose® rice	250 mL
1/2 cup	finely chopped wild mushrooms	125 mL
1/4 cup	white wine	50 mL
1 cup	chicken broth	250 mL
2	lightly beaten eggs	2
1 tbsp	each chopped fresh basil and thyme	15 mL
1 tsp	each salt and pepper	5 mL
1/4 cup	lingonberries or fresh currants	50 mL
2 tbsp	olive oil, divided	30 mL

Directions

Pour in wine and stir until evaporated, about 3 minutes. Stir in broth, bring to a boil. Reduce heat, cover and simmer over low heat until liquid has been absorbed and rice is al dente, about 15 – 20 minutes. Remove from heat but leave cover on until cool enough to work with.

Transfer rice mixture to bowl. Stir in eggs, basil, thyme, salt, pepper and lingonberries; just until combined.

In large skillet, heat 1 tbsp (15 mL) of olive oil over medium high heat. Drop heaping tablespoons of the rice batter into a skillet about 1-inch (2.5 cm) apart. Cook until underside is golden and crispy, about 3 minutes. Flip over and cook until completely golden, about 2 minutes more. Transfer to a paper towel-lined plate and keep warm in a 200 °F oven (100°C), while cooking remaining cakes. Repeat with remaining oil and batter until all ingredients have been used.

Serve warm with a dollop of crème fraîche or sour cream.

Makes 12 rice cakes.

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