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Articles
2020-08-13 / test@t

Rice cakes

Delicious rice cakes will appeal to lovers of Asian cuisine. They are great as a side dish for soup instead of bread and are ideal for those who cannot eat bread due to gluten allergies or other reasons. It is convenient to cook several portions at once, put them in the freezer and take out one for lunch the next days.

Rice cakes
Ingredients
  • rice 300 ml
  • rice vinegar 1 tablespoon
  • coconut oil 2 tablespoons
  • salt
  • pepper
  • curry, paprika or others. preparation
  • breadcrumbs

STEP-BY-STEP COOKING RECIPE

Step 1
First, we need to steam the rice to make sticky rice (sticky rice as it is called in Thailand). Any round grain rice is best suited for this, for example, I usually use Krasnodar rice. Long-grain and parboiled rice is not suitable - in this case the rice will not stick together and will be crumbly! There is no need to rinse the rice, otherwise it will lose the starch that we need to make the rice sticky.
Step 2
Drain the water after 5 minutes of boiling. At this point, the rice should already look like porridge and not be crumbly.
Step 3
Now we prepare a container for steaming rice in a multicooker. Since it has round holes into which the rice will fall through, I cut a sieve circle and placed it in this container. (you can use it many times)
Step 4
When the rice is ready, take it out of the multicooker, let it cool a little and lightly pour it with rice vinegar. It gives a special flavor to the rice. Rice can already be used in this form as a base for meat or fish dishes. Steamed rice is tastier and healthier than regular rice, and you'll love it if you haven't tried it yet!
Step 5
Pour rice into round molds. It is better to do this 20 minutes after putting the rice out of the multicooker to allow the rice to cool down and it became even more sticky.
Step 6
Now we grease those mugs where the rice will be located with coconut oil (I use coconut oil, as it is safer to fry on it, but you can use regular oil as well) - 1 tablespoon of oil for 2 servings. I will have 4 servings, so I spread 2 tablespoons of butter over all the mugs. Then sprinkle with salt, black or paprika, bread crumbs (optional), paprika, curry, or other seasoning.
Step 7
Lightly spread this mixture with a spoon.
Step 8
We spread the tins with rice in the place that we greased with oil and seasonings.
Step 9
We remove the molds. As you can see in the photo, the rice did not crumble, which means the required stickiness has been achieved. If at this moment your rice crumbles, then give up frying, and use the rice in its usual form, since it will not work to fry rice cakes from friable rice.
Step 10
Cover with the second side treated with oil and seasonings.
Step 11
We reduce the power to just below the maximum. My maximum is "9", and I fry rice at "7". After 5 minutes, turn this entire package over gently to the other side, holding the paper and rice with your hands (do not burn yourself, grab only the paper with your hands, without touching the hot pan!) And fry for another 5 minutes on the other side. That is, fry for 5 minutes on each side. Those who like toasted crust can increase the power or cooking time, but do not overdo it, otherwise the crust may turn out to be too hard for the teeth.
Step 12
That's it, our delicious crispy rice cakes are ready! Anyone who has been to Thailand or Asian countries probably ate something like this and knows how delicious it is. Believe me, it tastes much better than ordinary rice cooked in water!
Cooking time
1h
Servings
4
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Tags

bread, Thai cuisine, Tortillas, asian cuisine, dinner, gluten, rice cakes, soup, fried rice, rice dishes, steamed rice,

Categories

Appetizers, Dinner, Rice Side Dish Recipes,
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