Crisp and Clear: The Art of Rice Reinvented hero image

Crisp and Clear: The Art of Rice Reinvented

Crispy Pan-Fried Rice Cakes with Savory Spice

40 minutes
Serves 4
DinnerChinese
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

  1. 01
    Cook the rice according to package instructions. Let it cool to just warm or room temperature.
  2. 02
    In a large bowl, mix the cooked rice, flour, baking powder, paprika, garlic powder, and onion powder. Season generously with black pepper.
  3. 03
    Add 1/3 cup water and mix until the mixture holds together when pressed. If too dry, add water a tablespoon at a time.
  4. 04
    Divide the mixture into 8 equal portions. With damp hands, form each into a 3/4-inch-thick patty.
  5. 05
    Heat a generous slick of cooking oil in a large nonstick skillet over medium-high heat.
  6. 06
    Add patties in batches, leaving a little space between them. Fry for 3–4 minutes per side until deeply golden and crisp.
  7. 07
    Drain finished cakes on a wire rack or paper towels. Repeat with remaining cakes, adding oil as needed.
  8. 08
    Serve hot, optionally with a sprinkle of extra paprika or a dash more black pepper.

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