Slice of Umami: Rice Cakes for the Soul
Steamed Tomato and Pepper Rice Cakes with Spiced Tomato Broth for Dipping
1 hour
Serves 4
DinnerAfricanGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by Central African techniques, these steamed rice cakes blend tomatoes and peppers into a savory, pillowy bite, perfect for soaking up a richly layered tomato broth. Along the way, you'll learn how to coax flavor from vegetables using classic African spice-blooming methods and the subtle magic of rice cake steaming.
Equipment needed
- Steamer basket
- Blender or food processor
Ingredients
Yield
4
Instructions
- 01Rinse the rice in cold water until the water runs clear, then drain well.
- 02Bring a pot of water to a boil. Add the rice, reduce to a simmer, and cook for 8 minutes. Drain well and set aside. The rice should be partially cooked but still firm.
- 03In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until softened, about 3 minutes.
- 04Add the diced tomatoes, red bell pepper, 1 teaspoon salt, smoked paprika, cumin, coriander, and cayenne. Cook, stirring, until everything is softened and fragrant, about 8 minutes.
- 05Scrape half of this tomato-pepper mixture into a blender or food processor. Blitz until mostly smooth but still a bit chunky.
- 06Combine the blitzed mixture with the cooked rice in a large bowl. Stir well, mashing lightly to help the mixture hold together. Fold in half of the scallions and half of the cilantro.
- 07Grease a steamer basket or line it with parchment with a few holes poked through. With wet hands, shape the rice mixture into 8 thick cakes (about 3 inches across) and place in the steamer, leaving space between them.
- 08Steam the rice cakes over simmering water for 25 minutes, until firm and fragrant.
- 09While the cakes steam, add the remaining tomato-pepper mixture back to the skillet. Pour in the broth, bay leaf, remaining salt, and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- 10Fish out the bay leaf, then stir in lemon juice. Taste and adjust seasoning if needed.
- 11To serve, ladle the hot spiced tomato broth into shallow bowls. Nestle two rice cakes per bowl and sprinkle with remaining scallions and cilantro. Serve immediately for maximum dipping delight.
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