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.
|2 tbsp||milk||30 mL|
|1 tbsp||maple syrup||15 mL|
cooked, Kokuho Rose® white rice
|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)|
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
This subtly sweet pudding uses the natural sweetness of ripe bananas and pumpkin purée to balance the… Continue Reading
Canada's Guide to Healthy Eating translates the science of eating well into a practical pattern of food… Continue Reading