Fruity Rice Cakes Food
FRUITY RICE WITH TOASTED CASHEWS
Make this rice salad a day ahead so the flavours can infuse
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
- Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.19 milligram of sodium
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
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- Soak the Sweet Rice. Cover 1 cup of sweet rice with 1 inch of water. Soak the rice for at least 30 minutes, or up to 4 hours. Tips: Be sure to use "sweet rice" for this recipe, also known as "glutinous rice" or "sticky rice".
- Prepare a Cake Pan and Steamer. Prepare a cake pan - a 9x9-inch cake pan works well. Here we are lining our pan with banana leaf, but this is optional.
- Prepare First Layer. Drain the sweet rice and place in a mixing bowl. Add 1 + 1/4 cup coconut milk, 2 tbsp. sugar, plus a pinch of salt. Stir all together.
- Add Pandan Paste. Add a few drops of prepared pandan paste and stir. This will turn the batter a bright shade of green. Add more if you want the first layer darker, or less if you want it lighter.
- Pour the Batter into the Pan and Steam. Pour this first layer batter into your prepared pan. Cover and steam on high heat for 20 minutes, or until all the liquid has been absorbed by the rice.
- Prepare the Second Layer. While your first layer is steaming, quickly prepare the second layer. Crack 5 eggs into a mixing bowl and briefly whisk or stir with a fork to break up the yolks.
- Add Pandan Paste. Add a drop of two of pandan paste and stir well to mix in. For contrast, you can either make this layer lighter or darker than the first layer.
- Pour Second Layer Batter over First Layer. Slowly pour the second layer batter over the first layer. Use a spoon to distribute and even out the layer.
- Smooth the Top Layer with a Greased Spoon. This step is optional. If you want a really smooth top layer: Allow the custard to steam on lowered heat until a sturdy crust has formed over the top.
- Serve Your Pandan Rice Cake. Allow the cake to cool at least 15 minutes before slicing. This cake is delicious as is, or you can dress it up with fresh fruit and/or a sprinkling of toasted coconut.
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