How Puffed Rice Cakes Are Made

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It's all too common to find yourself with leftover rice and no plan every bit to what to do with it. Luckily, information technology's easy to transform former rice into yummy rice cakes! These aren't quite similar the standard puffed rice cakes from the grocery store, because they won't taste like styrofoam. There are several variations of homemade rice cakes that are all delicious in their own way, including simple fried glutinous rice cakes and savory cheesy rice cakes.

Ingredients

Cooked sticky rice (every bit much as you want)
44.36 mL (3.000 U.s.a. tbsp) olive oil

200 g (1 loving cup) cooked rice
1 egg
i/2 of a minor onion, chopped (optional)
4.929 mL (i.000 tsp) minced garlic (optional)
red pepper flakes (optional)
onion pulverisation (optional)
parsley flakes (optional)
xiv.79 to 29.57 milliliters (one.0 fl oz) (1-2 tbsp) of olive oil

1
Wet your fingers and mold cooked sticky rice into circular cake shapes. Wetting your fingers prevents the gummy rice from sticking to your fingers.^[1] So, gently pull away about 12.5 thou (1 tbsp) of rice and mold it into a circular block shape that is about 5.08 cm (2.00 in) in diameter. Utilize your fingers to printing down on the rice and flatten information technology so it'southward thin, only don't press so difficult that y'all make holes in the rice.^[ii]
- Sticky white rice is best for this recipe because it holds its shape well.
- It'due south improve to make your rice cakes thinner rather than thicker, because they will expand a lot during cooking.
- To make this process easier, you lot tin press the rice into a simple circular cookie cutter or round mold.^[3]
ii
Let the shaped cakes dry at room temperature for i-2 hours. Check that they've dried completely past gently trying to curve and pause them. They should be pretty firm when they are dry.
- If you aren't quite prepare to fry the cakes, you can store the stale ones in an airtight container indefinitely until you're fix.^[iv]
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three

Pour 44.36 mL (3.000 US tbsp) of olive oil into a skillet. You may need to add more or less depending on the size of your skillet. The layer of oil should however be relatively thin, simply too deep enough so that the cakes can be fully submerged in the oil as they're cooking.
4

Bring the oil to a 204.455 °C (400.019 °F) boil. Utilize a cooking thermometer placed in the skillet to know when the oil is at the right temperature. Information technology's important to brand certain that the oil is hot enough, because this results in a rice cake that is more crisp and less greasy.^[5]
5
Place 1-2 rice cakes in the oil. Using tongs, place the 1-2 rice cakes in the oil.^[6] You're essentially going to deep-fry them.
- Depending on the size of your pan, y'all may be able to cook more than 2 rice cakes at the same time.
6

Remove the rice cakes from the oil when they rise to the surface. Use tongs to remove the cakes from the oil when they aggrandize and rise to the surface — that'southward when you lot know that they're done. The rice cakes will cook pretty quickly, so ordinarily about 30 seconds in the oil is plenty.^[vii] The rice should be fairly white with no discolorations.
7

Serve the rice cakes inside one day of making them. It's best to serve your cakes as soon as possible after frying them. The oil will crusade the cakes to spoil speedily, so it's not recommended to store them and save them for afterward.^[8]

ane
Mix cooked rice, egg, cheese, and spices in a bowl. Combine 200 thousand (1 c) rice with 1 egg in a bowl. Then add together 59.147 mL (0.25000 c) cheese. It's super like shooting fish in a barrel considering all the mixing is done in one basin!
- If yous'd similar, you lot can dress up this recipe past mixing half of a pocket-sized onion (chopped), 4.929 mL (1.000 tsp) minced garlic, and ruby pepper flakes, onion pulverization, and parsley to taste.
- This recipe as well lends itself really well to experimenting. Add your favorite vegetables and spices to make the patties your own. Carrots or green onions might exist yummy additions.^[9]
2
Form small patties with the rice. The size of the patties is up to you lot — they tin exist cookie-sized or pancake-sized. However, simply remember that the larger the patties are, the longer they'll need to cook.
- If yous experience like your rice is not sticking together enough, add some other egg to the mixture to increment the stickiness.
3

Arctic the patties for at least thirty minutes in the fridge. This will help them retain their shape when you fry them afterward. You'll want the rice to stick together equally much as possible. Yous can leave them in the fridge for longer than this if necessary, only be sure they have at least xxx minutes to chill.
iv

Heat xiv.79 to 29.57 milliliters (1.0 fl oz) (1-2 tbsp) of olive oil in a skillet on medium high estrus. The oil should grade a thick coat over the bottom of the pan. You'll desire the oil to be crackling and popping before you put the patties in.^[ten]
v
Fry the patties for almost 5 minutes on each side. You'll know that they're ready when the surface of the rice becomes aureate brown. Remember, larger patties will probably need a few actress minutes to fully cook.
- Be careful when flipping the patties, as they tin easily break. This won't touch on the taste at all, just they just won't look pretty on a plate.^[11]
- It's best to eat cheesy rice cakes right later on eating them, as the oil volition go rancid if yous effort to store it.

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VideoRead Video Transcript

Before cooking, make sure that your olive oil is yet good. Olive oil is usually fine to utilize within a year of purchase. If it develops any kind of bitter or rancid flavor, throw it out!^[12]
You lot can make this with normal short-grain rice cooked with a piffling more liquid to mimic gummy rice. However, long-grain rice like basmati won't keep its shape well.

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Things You'll Need

Cookie cutter or mold (optional)
Skillet
Thermometer
Tongs

Medium-sized bowl
Skillet
Thermometer
Tongs
Refrigerator
Spatula

About This Article

Article Summary 10

To make rice cakes, showtime past molding cooked sticky rice into circular shapes with wet fingers, which will stop the rice from sticking to your hands. Then, let the cakes dry out for 2 to iii hours. Once the cakes are dry, heat enough oil in a skillet to submerge the cakes. When the oil is hot, place some cakes in the pan with tongs and wait until they rise to the surface, which usually takes about 30 seconds. Serve your cakes every bit soon as possible after frying, since the oil will spoil them after a day or then. For tips on how to make cheesy rice cakes, keep reading!

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