Recipe courtesy of David Marcelli
Asian Rice Cakes
- Level: Easy
- Yield: 1 1/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 204
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 41
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 10
- Total: 1 hr 5 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
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
Directions
- 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.