- Home
- Home
- Rice Varieties ▼
- View Rice Varieties
- Rice Varieties
- Sticky
- Short
- Medium
- Long
- Jasmin
- Basmati
- Brown
- Organic
- Sweet
- All About Rice ▼
- View All About Rice
- All About Rice
- Rice 101
- All About Rice
- Rice Production
- Did You Know?
- Rice Types
- Rice History
- Rice Products
- Healthy Diet
- Gluten Free
- Naturally Gluten Free
- Rice Flour Alternative
- Did You Know?
- Brown Rice
- Brown Rice Benefits
- Did You Know?
- Dairy Alternative
- Rice Milk
- How It's Made
- How To Cook Rice ▼
- View How To Cook Rice
- How To Cook Rice
- Rice Cooking Videos
- Rice Recipes
- Rice Recipes
- Product Locator
- Product Locator
- See Recipes For
- Appetizers
- Babies
- Desserts
- Entrées
- Gluten Free
- Quick & Easy
- Sides
- Starters
- New Recipes
- Two-Tone Rice Salad with Shrimp and Feta
- Spanish Chorizo and Rice Frittata
- Sesame Shiitake Fried Rice
- Salmon and Rice Chowder
- Gluten-free Brown Rice Espresso Brownies
- Stuffed Acorn Squash with Sausage and Rice
- Chorizo, Pepper and Rice Stuffing
- Brown Rice Blinis, Smoked Fish and Crème Fraiche
- Thai Green Chicken Curry with Coconut Rice
- Brown Rice Risotto with Lemon and Fresh Peas
Recipes Courtesy of the USA Rice Federation.
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.
For more great recipes, visit www.haveariceday.com/rice-recipes
Featured Recipes
Apple Pilau
A vegetarian diet calls for meals with ingredients that make up for lost proteins found in meats. Protein… Continue Reading
Spanish Chorizo and Rice Frittata
Made with leftover rice, this 20 minute meal is the perfect solution to a busy weekday calendar. Whether… Continue Reading
Classic Baked Risoto
Baked? Traditionally the preparation of Risotto requires approximately a half-hour of constant stirring… Continue Reading
