These rice cakes can be served as a starter or at breakfast. They are crispy on the outside, soft on the inside and full of flavour. If you would like to spoil your guests, serve these rice cakes with a scoop of avocado and a splash of soy sauce. I make up a big batch and store the rice cake mixture in the refrigerator. It makes a quick emergency snack that is healthy and tasty.
1 cup Spekko Pure White Rice
6 cups boiling water
1 tbsp oil
1 tsp crushed garlic
1 tbsp stock powder
4 lime leaves
1 tsp rough salt
1 stalk lemon grass
1 egg, optional
3 spring onions, finely chopped
Handful fresh coriander, chopped
Finely chopped green chilli, optional
Flour for dusting
Heat oil in a non-stick pot and sauté garlic until light brown. Pour in the boiling water. Add the salt, stock powder, lime leaves and lemon grass. Bring to the boil. Add the Spekko Pure White Rice and stir. Allow the rice to boil rapidly for 10 mins and reduce the heat. Stir frequently to prevent the rice from sticking and burning. Cook until the rice is sticky and the excess moisture is absorbed. Allow to cool and mix in the egg, fresh herbs and chilli. Mould into patties and dust with flour. Grill on a non-stick frying pan with a splash of oil.
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– Visit your local Chinese supermarket where you will find Asian Stock Powder. I think that the chicken stock has a wonderful flavour.
– Substitute stock powder with 1 tbsp tom yum paste.
– Use Spekko Jasmine Fragrant Rice instead of Spekko Pure White Rice for incredibly fragrant rice cakes.
– Make up a batch of rice cake mixture and omit the egg. This can be kept in the refrigerator for up to three days. Mix in egg only when you are ready to cook the rice patties.