Asian Rice Cakes
- 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.
Recipe courtesy of David Marcelli