Rice Cakes with Overcooked Rice

September  7, 2015
1 Ratings
Photo by Annie Fassler | Serious Crust
  • Makes about 10
Author Notes

Sometimes you're in the kitchen, and you've got too much on your mind, and something goes awry. Based on Tamar Adler's philosophies in An Everlasting Meal, this recipe uses any kind of overcooked, mushy rice to make creamy, crispy rice cakes. —Annie Fassler | Serious Crust

What You'll Need
  • 1 large shallot, chopped
  • 1 leek, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups overcooked rice
  • 1 teaspoon garlic powder
  • 1/3 cup freshly grated parmesan cheese
  • olive oil to cook
  1. In a small pan over medium heat, heat enough oil to coat the bottom. Add leek, shallot, salt, and pepper, and cook until softened and the edges are starting to brown, about 6-9 minutes.
  2. Combine the cooked shallot and leek in a mixing bowl with the rice, garlic powder, and parmesan. Stir to thoroughly combine. Using roughly 1/4-1/3 a cup of the rice mixture at a time, form small patties.
  3. Add more oil to the pan, enough to cover the bottom. Add patties, and cook until golden and crispy on one side, then flipping to cook until golden and crispy on the other.

See what other Food52ers are saying.

  • GranDoll
  • Lynn Berger
    Lynn Berger

2 Reviews

GranDoll July 5, 2019
I really liked this. Crispy on the outside, tender on the inside. I didn't have shallots but had parsley on hand, so in it went. They reminded me of a Mediterranean influenced tempura. Best way to use overcooked rice. I made mine palm sized, so there was about 20 of them. I used Lynn B's great suggestion and added 2 eggs.
Lynn B. July 11, 2018
Very tasty. Needs 2 eggs to hold it together. Eggless version fell apart.