Rice Cakes with Overcooked Rice

By • September 7, 2015 0 Comments

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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


Makes about 10

  • 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.

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