Crisp and Clear: The Art of Rice Reinvented
Crispy Pan-Fried Rice Cakes with Savory Spice
40 minutes
Serves 4
DinnerChineseVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
From humble grains to golden discs, this recipe transforms plain rice into crispy, savory cakes using only pantry wizardry. We'll hone your rice skills and teach you the secret of pan-frying for textural contrast.
Ingredients
Yield
4
Instructions
- 01Cook the rice according to package instructions. Let it cool to just warm or room temperature.
- 02In a large bowl, mix the cooked rice, flour, baking powder, paprika, garlic powder, and onion powder. Season generously with black pepper.
- 03Add 1/3 cup water and mix until the mixture holds together when pressed. If too dry, add water a tablespoon at a time.
- 04Divide the mixture into 8 equal portions. With damp hands, form each into a 3/4-inch-thick patty.
- 05Heat a generous slick of cooking oil in a large nonstick skillet over medium-high heat.
- 06Add patties in batches, leaving a little space between them. Fry for 3–4 minutes per side until deeply golden and crisp.
- 07Drain finished cakes on a wire rack or paper towels. Repeat with remaining cakes, adding oil as needed.
- 08Serve hot, optionally with a sprinkle of extra paprika or a dash more black pepper.
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