Toasted Rice Cakes Recipes

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BROWN-RICE CAKES WITH TOPPINGS



Brown-Rice Cakes with Toppings image

Puffy brown-rice cakes are just as versatile as toasts for layering on the flavor (and they're gluten-free).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

Brown-rice cakes
Avocado, tamari, and black sesame seeds
Tahini, tomatoes, parsley, and sea salt
Neufchatel, smoked salmon, red onion, and dill
Nut butter, berries, and honey
Ricotta, cucumber, coarse salt, and freshly ground pepper
Peanut butter, hot sauce, and toasted unsweetened coconut flakes
Hummus, thinly sliced sharp cheddar, and sprouts
Plain Greek yogurt, pistachios, and honey
Melted dark chocolate and sea salt

Steps:

  • Layer on desired topping combinations for a quick and easy mini-meal.

TOASTED RICE CAKES



Toasted Rice Cakes image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 5

2 1/2 cups Japanese short grain rice
1/2 cup raw sesame seeds
Canola oil
8 teaspoons sesame oil
8 teaspoons lemon juice

Steps:

  • Place the rice in a large bowl filled with water. Stir well, then drain. Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.
  • Place the rice in a covered pot with 2 cups water. Bring to a boil over high heat. Boil 2 minutes. Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.
  • Remove from heat and let steam, covered, for 15 minutes. Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.
  • To shape the cakes, pack a cylindrical half-cup measure to the top with the rice. Then remove the mounded rice by running a knife around the inside of the cylinder. Repeat with the remaining rice to make 8 cakes.
  • Place the sesame seeds on a plate. Press both sides of each cake into the seeds. Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.
  • Reduce heat to medium low and fry the cakes for 20 minutes. Turn, add a little more canola oil to the pan and fry 20 minutes more. Drizzle each cake with a teaspoon of lemon juice before serving.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 0 grams, TransFat 0 grams

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