Saffron Rice Cakes

Recipe courtesy Brian Boitano 2009

Show: What Would Brian Boitano Make?Episode: Paella Surprise

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
47 min
Level:
Intermediate
Yield:
20 pieces

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 47 min
Total:: 1 hr 42 min

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Ingredients

Rice:

2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped red pepper
3/4 cup Valencia rice
2 1/2 cups chicken stock
Pinch saffron threads
Salt
1/2 cup frozen peas

Cakes:

2 eggs
1/4 cup water
2 cups panko bread crumbs
1/2 cup canola oil
1/2 cup sour cream
1/4 cup olive tapenade

Directions

For Rice:

Heat the olive oil in a medium saucepan over medium heat. Add the onion and pepper and cook until tender, about 5 minutes. Add the rice and stir to completely coat all the rice with the oil. Stir in the chicken stock, saffron, salt, to taste and the peas. Cover and reduce the heat to low. Cook until the liquid has been absorbed and rice is tender, about 20 minutes. Remove from the heat and cool until slightly warm, about 30 minutes.

For Rice cakes

Using a small ice cream scoop or tablespoon, scoop out tablespoon-size balls of rice and form into cakes, about 1 1/2 inches diameter. Put the cakes in a baking dish and layer between sheets of waxed paper.

In a small bowl, beat together 2 eggs with 1/4 cup of water. Put the bread crumbs into a shallow dish. Dredge each of the rice cakes into the egg mixture and then into the bread crumbs, making sure they are completely coated. Transfer the breaded cakes to a baking dish that has a layer of bread crumbs on the bottom. Layer the cakes between sheets of waxed paper and sprinkle the layers with bread crumbs.

Heat the oil in large saute pan over medium-high heat. Fry the cakes in batches, 3 to 4 minutes per side or until golden brown. Place onto a baking sheet lined with paper towels to drain. Blot the tops of the cakes with paper towel to remove excess oil.

Transfer to a serving platter and garnish with a dollop of sour cream and bit of tapenade.

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Comments & Reviews

recipe Saffron Rice Cakes
sylvia Lutz, FL 09-21-2009
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Garlic Chopper
Rated: 5 stars out of 5

I like that little garlic chopper Brian uses. Who carries it? I'm enjoying the program and his sense of humor.
recipe Saffron Rice Cakes
Linda Plano, TX 09-20-2009
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Best Food Network Show Yet!!! Love ALL the recipes
Rated: 5 stars out of 5

Love these rice cakes. I love all of the 'decomposed" paella bites recipes of the entire show. It's exactly what Brian... Boitano would make!! Love the spanish mother in the show. She reminds me of my mother-in-law. My children introduced me to the South Park episode featuring the "What Would Brian Boitano Do?" song. It was hilarious then and now this show is even better because it is funny and the recipes are really great. He is lovable and a great cook!! It's good to see Food Network had the guts to do this. It's a gamble that to me seems to have paid off well. For me it is truly entertainment.Read more
recipe Saffron Rice Cakes
Susan Agoura,, CA 09-14-2009
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Bravo Boitano
Rated: 5 stars out of 5

LOVE the show and the sense of humor that Brian brings to the table is fabulous. Haven't been able to make any of the... recipes from this episode yet of which all sound delicious, but made is his crouton tomato salad and it was spectacular. How about the recipe for the chicken paella burgers?? My new quote for dinner time is "What Would Brian Boitano Make?"Read more
recipe Saffron Rice Cakes
Lisa Vallejo, CA 09-14-2009
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Response for chicken paella burgers
Rated: 5 stars out of 5

Chicken Paella Burgers with Spicy Pimento Mayo Burgers: 1 pound ground chicken 1/2 pound fresh chorizo sausage, meat... removed from casing 1/2 pound bay scallops, chopped 1 tablespoon tomato paste 3 cloves garlic, finely chopped 2 tablespoons freshly chopped parsley leaves Salt and freshly ground black pepper Oil, for grill 20 mini rolls Butter lettuce Plum tomatoes, sliced Spicy pimento mayo: 1 cup mayonnaise 1 teaspoon chili powder 2 tablespoons lemon juice 1 (4-ounce) jar pimentos, finely chopped, juice reserved DIRECTIONS: Combine all burger ingredients up to and including the pepper in a large bowl and mix well. Form into small patties about 2 inches in diameter and place onto a platter lined with wax paper. Cover with plastic wrap and place in refrigerator until ready to grill. Preheat grill to medium-high. Oil grill grates. Place burgers on grill and cook for 3 to 4 minutes per side. To make the mayo, combine all ingredients and reserved pimento juice in a small bowl. Mix until well-blended. Serve burgers on mini rolls with lettuce, tomato and spicy pimento mayo. Nutritional analysis per serving: 292 calories, 18 grams fat, 18 grams carbohydrates, 15 grams protein, 39 milligrams cholesterol, 431 milligrams sodium, 1 gram dietary fiber, 56 percent of calories from fat. Makes 20 burgers Read more
recipe Saffron Rice Cakes
catherine bakersfield, CA 09-13-2009
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where's the recipe?
Rated: 3 stars out of 5

Another great episode by Brian.Downloaded all the recipes but the chicken paella burgers. They weren't there. Am having a... party and really wanted to make them. Since there's no other way to comment to food network except thru the reviews I had no choice but to do it this way.Read more