Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray.
2. In a mixing bowl, combine the cooked white rice, all-purpose flour, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well with a whisk until smooth.
3. Add the baking powder, baking soda, and salt. Mix until well combined.
4. Fold in the chocolate chips with a rubber spatula.
5. Pour the batter into the prepared cake pan and smooth the top with the spatula.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes.
8. Run a knife around the edges of the cake to loosen it from the pan. Invert onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 290mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Brown sugar can be substituted with coconut sugar.
- Vegetable oil can be substituted with coconut oil or melted butter.
- Chocolate chips can be substituted with chopped nuts or dried fruit.
Variations:
- Add 1/2 cup of shredded coconut to the batter.
- Add 1/2 cup of chopped nuts to the batter.
- Add 1 teaspoon of cinnamon to the batter.
Tips and tricks:
- Use leftover cooked rice for this recipe.
- Make sure to mix the batter well to avoid lumps.
- Do not overmix the batter once the flour is added.
- Use a toothpick to check if the cake is done.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the cake with powdered sugar before serving.
Garnishes:
Top the cake with whipped cream or fresh berries.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the cake is too dry, add 1/4 cup of milk to the batter.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the cake until a toothpick inserted in the center comes out clean.
Food history:
Rice cakes are a traditional dessert in many cultures, including Japan and Korea.
Flavor profiles:
Sweet, chocolatey, and slightly nutty.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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