Rice Cakes
These simple rice cakes offer a comforting taste of the past, perfect for a light lunch or snack. Combining cooked rice with egg and breadcrumbs, they're pan-fried to golden perfection. The result is a satisfying, slightly crispy exterior with a tender, flavorful interior. Serve them warm with a side of your favorite dipping sauce for an extra touch of flavor.
Ingredients
- 1 1/2 cups Cooked Rice
- 1 each Egg Yolk
- 1/2 teaspoon Salt
- 6 tablespoons Bread Crumbs
- 4 tablespoons Butter (or Lard) (Originally fat (lard and butter mixed). Substituted with butter for modern preference. Lard can be used for a more authentic flavor.)
- 1 tablespoon Milk (Quantity estimated (not specified in original recipe))
Instructions
- 1In a medium bowl, combine the cooked rice, egg yolk, and salt. Mix well until everything is evenly distributed.
- 2Shape the rice mixture into flat cakes, approximately two and a half inches in diameter and one-half an inch thick.
- 3Roll the rice cakes in bread crumbs to coat evenly. Heat the butter (or lard) in a skillet over medium heat. Saute the rice cakes in the hot fat until they are golden brown on both sides, about 5 minutes per side.
- 4If the egg does not sufficiently moisten the rice, add one tablespoon of milk to the rice mixture before shaping.