Asian Rice Cakes

Total Time:
1 hr 5 min
5 min
30 min
30 min

1 1/3 cups

  • 1/2 cup short-grain rice
  • 1 cup water
  • 2 teaspoons rice wine vinegar
  • 1 ounce thinly sliced scallion
  • 1 tablespoon chopped pickled ginger
  • Cooking spray, as needed
  • In a small saucepan, cook the rice with the water, covered, for 20 minutes. Stir occasionally. When rice is cooked add remaining ingredients. Let cool slightly and shape into desired shapes.

  • In a hot, nonstick skillet, spray with cooking spray and brown rice cakes on both sides until golden brown. Place on sheet pan and keep in a hot oven. Serve as needed.

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This was the pits. It was virtually impossible to make cakes out of the rice and the "cakes" I was able to make did not hold up in the pan. I ended up making fried rice instead of rice cakes which was not the goal. Also, a bit of salt or some ponzu sauce helps with the flavor. I was barely able to taste the ginger in it otherwise. item not reviewed by moderator and published

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