Strawberry Cheesecake Rice Cake Recipe

Ingredients with Measurements:
- 1 cup of sushi rice
- 1 1/2 cups of water
- 1/4 cup of sugar
- 1/4 cup of cream cheese
- 1/4 cup of sour cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of sliced strawberries
- 1/4 cup of strawberry jam
- 1/4 cup of crushed graham crackers

Special equipment needed:
- Rice cooker
- Mixing bowl
- Hand mixer
- 8x8 inch baking dish

Step-by-step instructions:

1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in the rice cooker with 1 1/2 cups of water. Cook the rice according to the rice cooker instructions.

2. In a mixing bowl, combine the cream cheese, sour cream, powdered sugar, and vanilla extract. Use a hand mixer to beat the mixture until it is smooth and creamy.

3. Once the rice is cooked, transfer it to the mixing bowl with the cream cheese mixture. Mix the rice and cream cheese mixture until the rice is evenly coated.

4. In a separate bowl, mix together the sliced strawberries and strawberry jam.

5. In an 8x8 inch baking dish, layer half of the rice mixture on the bottom. Spread the strawberry mixture on top of the rice layer. Cover the strawberry layer with the remaining rice mixture.

6. Sprinkle the crushed graham crackers on top of the rice layer.

7. Bake the rice cake in the oven at 350°F for 15-20 minutes, or until the graham crackers are golden brown.

8. Let the rice cake cool for 10 minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
350°F
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 45g
Protein: 4g

Substitutions for ingredients:
- Brown rice can be used instead of sushi rice.
- Greek yogurt can be used instead of sour cream.
- Any type of berry jam can be used instead of strawberry jam.

Variations:
- Blueberries or raspberries can be used instead of strawberries.
- Crushed Oreos can be used instead of graham crackers.

Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Use a non-stick baking dish to prevent the rice cake from sticking.
- Let the rice cake cool before slicing to prevent it from falling apart.

Storage instructions:
Store the rice cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice cake in the oven at 350°F for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the rice cake on a plate with a dollop of whipped cream and a fresh strawberry on top.

Garnishes:
Whipped cream and fresh strawberries.

Pairings:
Serve the rice cake with a cup of hot tea or coffee.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
If the rice cake is too dry, add a little bit of milk to the cream cheese mixture.

Food safety advice:
Make sure to store the rice cake in the refrigerator to prevent bacterial growth.

Food history:
Rice cakes originated in Asia and have been a staple food for centuries.

Flavor profiles:
Creamy, sweet, and tangy.

Serving suggestions:
Serve the rice cake as a dessert or a sweet snack.

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Taste: Sweet, Creamy, Tangy, Fruity, Rich