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Fried Rice Cakes
1/2 cup long-grain white rice
1 egg
2-3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 tsp. vanilla extract
9 tbsp. all-purpose flour
vegetable oil, for frying
confectioners' sugar, for dusting
Bring a saucepan of water to a boil. Sprinkle in the rice and return to a boil, stirring once or twice. Reduce the heat and simmer for 15-20 minutes until the rice is tender. Drain, rinse, and drain again. Spread the rice onto a dry dish towel to dry completely.
Using an electric mixer, beat the egg for about 2 minutes until light and frothy. Add the sugar, baking powder, cinnamon, and salt and continue beating until well blended; beat in the vanilla. Add the flour and stir until well blended, then gently fold in the rice. Cover the bowl with plastic wrap and let rest at room temperature for about 20 minutes.
Meanwhile, heat about 4 inches of oil in a deep-fat fryer to 190 degrees F, or until a cube of bread browns in about 25-30 seconds.
Drop rounded tablespoons of the batter into the oil, about 3 ro 4 at a time. Cook for 4-5 minutes, turning gently, until puffed and golden and cooked through.
Using a slotted spoon, transfer to double-thickness paper towels to drain. Continue with the remaining batter; keep warm in the low oven while frying the rest. Dust the rice cakes tieh confectioners' sugar to serve.
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mmm sounds yummy, will have to try some of these mammajammas:)
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These sound great! I might try them with leftover rice. I can never anticipate my family's appetite when it comes to cooking rice.
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