Have A Rice Day | Rice Recipes

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, 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.

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