Fried Rice Cakes
These unique Gujarati rice cakes transform simple pantry staples into a delightful sweet-savory treat. Rice is slow-cooked in milk until creamy and set, then shaped into squares and pan-fried in ghee for a crispy, golden exterior that contrasts perfectly with the soft interior. Served with a dusting of sugar or a layer of apricot jam, they offer a comforting texture similar to a firm rice pudding fritter.
Ingredients
- 1/2 cup Rice (short or medium grain) (Originally '1 tipri' (a traditional measure). Estimated for modern proportions.)
- 1 cup Whole milk (Originally '1 pasher' (approx 250ml). Plus more water if needed to cook rice tender.)
- 1/2 teaspoon Salt (Originally '1 heaped spoonful'. Reduced for modern palate.)
- 2 tablespoons Wheat flour (For dusting the board.)
- 4 tablespoons Ghee (For frying. Can substitute with neutral oil or butter.)
- 2 tablespoons Sugar (For sprinkling.)
- 2 tablespoons Apricot jam (Optional alternative topping.)
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Instructions
- 1Wash the rice thoroughly. In a heavy-bottomed pot (originally a tinned vessel), combine the washed rice, milk, and salt. Place over low heat (embers) and cook, stirring occasionally to prevent sticking. Continue cooking until the milk bubbles away, the rice is fully tender, and the mixture becomes very thick and hard.
- 2Remove the thickened rice mixture from the heat. Dust a clean board or flat surface with wheat flour. Transfer the cooked rice onto the floured surface. Lightly roll it out with a rolling pin to a thickness of about 3/4 inch. Allow the mixture to cool and set until firm.
- 3Once the rice block has hardened, cut it into 3-inch square pieces. Heat ghee in a pan over medium heat. Fry the rice squares until they turn red/golden brown on both sides. Remove from the pan and immediately sprinkle generously with sugar or spread with apricot jam while warm.
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