Canadian Style Rice Cakes

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:


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


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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