Sesame Rice Cakes
|Source:||Inspired by a recipe from Cuisine at Home magazine.|
|Prep Time:||30 minutes|
|Cook Time:||Rice cooking time|
|Number of Servings:||20 cakes (5 people)|
|Ingredients:||6 cups cooked rice (2 cups uncooked Basmati rice)
2 Tbsp. sugar
2 Tbsp. vinegar
2 tsp. cornstarch
2 tsp. salt
1 Tbsp. lemon, lime or orange zest (optional)
4-6 tsp. sesame seeds
4-6 Tbsp. cooking oil
|Directions:||Cook rice according to package directions. With my rice cooker, the ratio is two-to-one (two cups water to one cup rice). Let the rice cool to room temperature (you can also use leftover rice from a previous meal).
In a large bowl, combine the rice, sugar, vinegar, cornstarch and salt (and zest, if you're using it). Stir with a wooden spoon or heavy spatula.
Spray a 1/4-cup measuring cup with cooking spray. Press rice mixture firmly into the measuring cup and then gently release the molded cake onto a baking sheet that has been lined with wax paper. Repeat until you've used up all the rice – there should be around 20 cakes. Gently press a small amount (about 1/2 a teaspoon) of sesame seeds onto each rice cake.
Heat up a large, flat-bottomed skillet or griddle. Add 2 tablespoons of the cooking oil. Cook the rice cakes with the sesame seed side down for around 7 minutes. Flip the rice cake carefully to the other side and cook for an additional 7 minutes (the cake should be golden brown). I use my fingers to flip the cakes. If you're using a griddle you may be able to fit all of the cakes in one batch; if not, repeat with each batch of rice cakes. Add additional cooking oil when needed.