ChatterBank3 mins ago
is it possible to make your own....
5 Answers
rice cakes?
Answers
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Sure... here's one way:
Ingredients
1/2 cup short-grain rice
1/2 teaspoon salt
1/2 cup water, boiling
2 tablespoons oil
6 tablespoons butter
1 1/2 cups breadcrumbs
1 cup milk
2 eggs
Directions
Sprinkle the rice and salt into the boiling water.
Cover and cook slowly until the water is absorbed, 7-10 minutes.
Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
Stir in 1 egg and 2 tablespoons of the butter.
Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
Carefully dip each cake into the egg and then cover with crumbs.
Melt the remaining 4 tablespoons of butter in a skillet with the oil.
When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.
(Thanks to My Recipe Card)
Ingredients
1/2 cup short-grain rice
1/2 teaspoon salt
1/2 cup water, boiling
2 tablespoons oil
6 tablespoons butter
1 1/2 cups breadcrumbs
1 cup milk
2 eggs
Directions
Sprinkle the rice and salt into the boiling water.
Cover and cook slowly until the water is absorbed, 7-10 minutes.
Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
Stir in 1 egg and 2 tablespoons of the butter.
Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
Carefully dip each cake into the egg and then cover with crumbs.
Melt the remaining 4 tablespoons of butter in a skillet with the oil.
When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.
(Thanks to My Recipe Card)
if crisgal means puffed rice cakes..then I suspect not, if this description is anything to go by:
http://www.answers.com/topic/rice-cake-1
http://www.answers.com/topic/rice-cake-1
thanks guys, i did mean the puffed rice ones - i love them so much!
I too keep left over risotto (in fact I make too much on purpose!) and make suppli al telefono.
These are delicious rice balls, wirh stringy mozzerella in the centre, coated in breadcrumbs and fried.
pasta freak, thanks for the link, i had no idea how much work they were!
xx
I too keep left over risotto (in fact I make too much on purpose!) and make suppli al telefono.
These are delicious rice balls, wirh stringy mozzerella in the centre, coated in breadcrumbs and fried.
pasta freak, thanks for the link, i had no idea how much work they were!
xx
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