Best 4 10 Minute Rice Cakes Recipes
If you're looking for a quick and easy way to satisfy your craving for delicious rice cakes, look no further than our guide to creating the perfect 10-minute rice cake recipe. In this article, we'll take you through the simple steps involved in crafting these delectable treats using readily available ingredients and a few kitchen essentials. Whether you're a novice in the kitchen or an experienced home cook, our detailed instructions and helpful tips will ensure that you achieve perfectly cooked, soft, and chewy rice cakes in just 10 minutes. So gather your ingredients, prepare your cookware, and let's embark on a culinary journey to create these irresistible rice cakes that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
RICE CAKES
Make and share this Rice Cakes recipe from Food.com.
Provided by Ashly
Categories White Rice
Time 45m
Yield 1 patty, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the rice and salt into the boiling water.
- Cover and cook slowly until the water is absorbed, 7-10 minutes.
- Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
- Stir in 1 egg and 2 tablespoons of the butter.
- Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
- Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
- Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
- Carefully dip each cake into the egg and then cover with crumbs.
- Melt the remaining 4 tablespoons of butter in a skillet with the oil.
- When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.
Nutrition Facts : Calories 538.1, Fat 31.1, SaturatedFat 14.6, Cholesterol 160.1, Sodium 775.6, Carbohydrate 52, Fiber 2.5, Sugar 2.7, Protein 12.4
RICE CAKE
Provided by Food Network
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Cook the rice until the 'al dente' stage as it will finish cooking in the oven. Allow to cool. Heat up 2 tablespoons olive oil in a saucepan. Add the pancetta, salami, and onions. Cook until golden and crispy.
- Cook the peas in a pot of salted water for approximately 2 minutes, or until soft. Add to the pan mixture and toss the ingredients together. Transfer the rice to a large bowl. Add an egg, Pecorino cheese, grated Parmigiano, diced Parmigiano, scamorza, salt, pepper, and the pancetta mixture with all its juices to the rice and thoroughly mix.
- Grease a baking dish with the remaining 2 tablespoons olive oil and sprinkle half the bread crumbs to the base of the pan. Spread the mixture onto the baking pan, packing the mixture so it serves as a solid bed. Sprinkle the remaining bread crumbs on top. Bake for 20 minutes or until the rice cake is golden.
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
RICE CAKE
A delicious moist sponge cake- perfect spread with butter!
Provided by anya19
Time 1h20m
Yield Makes Loave
Number Of Ingredients 0
Steps:
- Preheat oven to 170C/fan 150C
- Grease and line a loaf tin with baking paper.
- Cream butter and sugar together until pale and creamy. Beat in the eggs, then fold in all the dry ingredients followed by the milk.
- Place into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely.
Tips:
- For the best results, use high-quality rice. Short-grain rice, such as Japanese or Korean rice, is ideal for making rice cakes.
- Make sure to soak the rice for at least 30 minutes before cooking. This will help to soften the rice and make it easier to digest.
- When cooking the rice, be sure to use a large pot with plenty of water. The rice should be able to move around freely in the water.
- Do not stir the rice while it is cooking. Stirring can break up the rice grains and make the rice cakes mushy.
- Once the rice is cooked, drain it well and let it cool slightly before shaping it into cakes.
- When shaping the rice cakes, be sure to pack the rice tightly. This will help to prevent the rice cakes from falling apart.
- You can cook the rice cakes in a variety of ways. You can pan-fry them, deep-fry them, or bake them.
- Rice cakes can be served with a variety of dipping sauces. Some popular dipping sauces include soy sauce, sweet and sour sauce, and hoisin sauce.
Conclusion:
Rice cakes are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be cooked in a variety of ways. Rice cakes are also a good source of carbohydrates, protein, and fiber. So next time you are looking for a quick and easy snack or meal, give rice cakes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love