Baked Rice Cake Food

10-MINUTE RICE CAKES

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.

SIMPLE BAKED RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
• Spread long-grain rice into prepared casserole dish.
• Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
• Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

RICE CAKE

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.

KOREAN RICE CAKE STIR-FRY

Steps:

• Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside.
• Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes.
• Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute.
• Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper.

RICE COOKER CHOCOLATE CAKE

Steps:

• Add together the dry ingredients: 1.5 cups white flour, 1/2 cup raw sugar, 4 tablespoons dark cocoa (powdered chocolate), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon double acting baking powder (leave out for heavier cake).
• Mix dry ingredients well.
• Add wet ingredients to the mixture: 90 ml of sunflower oil (any oil may be used),1/2 teaspoon vanilla, 1 tablespoon vinegar, 1 cup of water.
• Mix well till smooth, about 1 minute, do not over work batter.
• Pour batter into the greased rice cooker bowl.
• Set rice cooker to 'slow' if possible for 60 minutes and start cooker (if your cooker does not have a slow setting don't worry).
• Some rice cookers will go to warm cycle after 5 minutes, allow cooker to be in that mode for a few minutes (like preheating) then restart timer for remainder time to equal 60 minutes total cook time.
• Check cake at 45 minutes.
• Cake is finished when a toothpick comes out clean from edges and center of cake.
• Take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing.
• To remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion.
• Sprinkle with powdered sugar or top with your favourite frosting.
• Try not to eat the whole cake in 1 seating!