Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1/2 cup of raisins
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of salt
Special equipment needed:
- Rice cooker or pot with lid
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Non-stick skillet or griddle
Step-by-step instructions:
1. Rinse the uncooked rice in a fine mesh strainer and add it to the rice cooker or pot with 2 cups of water.
2. Cook the rice according to the manufacturer's instructions or until fully cooked and fluffy.
3. In a mixing bowl, combine the cooked rice, raisins, cinnamon, and salt. Mix well.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the rice mixture onto the skillet or griddle.
6. Flatten the rice cakes with a wooden spoon or spatula and cook for 3-4 minutes on each side or until golden brown.
7. Repeat until all the rice mixture is used.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8 rice cakes
Nutritional information:
Calories per serving: 120
Total fat: 0.5g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 75mg
Total carbohydrates: 27g
Dietary fiber: 1g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- Brown rice or wild rice can be used instead of white rice.
- Dried cranberries or chopped dates can be used instead of raisins.
- Pumpkin pie spice or nutmeg can be used instead of cinnamon.
Variations:
- Add chopped nuts or seeds to the rice mixture for added texture.
- Serve with a dollop of yogurt or whipped cream.
- Drizzle with honey or maple syrup for added sweetness.
Tips and tricks:
- Use a non-stick skillet or griddle to prevent the rice cakes from sticking.
- Wet your hands with water before shaping the rice cakes to prevent the mixture from sticking to your hands.
- Make sure the rice is fully cooked and fluffy before adding the other ingredients.
Storage instructions:
Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice cakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the rice cakes on a platter and sprinkle with powdered sugar or cinnamon.
Garnishes:
Sprinkle with chopped nuts or seeds, fresh fruit, or whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit, yogurt, or a side salad.
Troubleshooting advice:
If the rice cakes are falling apart, add a beaten egg to the rice mixture to help bind it together.
Food safety advice:
Make sure the rice is fully cooked and stored properly to prevent foodborne illness.
Food history:
Rice cakes are a traditional food in many cultures, including Japan and Korea.
Flavor profiles:
The cinnamon and raisins add a sweet and spicy flavor to the rice cakes.
Serving suggestions:
Serve the rice cakes as a snack or breakfast item.
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