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Maple Walnut Rice Cakes

Contributed by: News Canada

(NC) - Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes have an appealing nutty flavour and the added bonus of being gluten-free.

Ingredients:

    Maple Walnut Rice Cakes
  • 2 eggs 2
  • 2 tbsp milk 30 mL
  • 1 tbsp maple syrup 15 mL
  • 2 cups cooked, U.S. long grain white or brown rice 500 mL
  • 1/2 cup rice flour 125 mL
  • 1/2 cup chopped toasted walnuts 125 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 2 tbsp melted butter 30 mL
  • Additional maple syrup
  • Chopped fresh fruit (optional)

Directions:

In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.

Brush a large, nonstick skillet with some of the butter and set over medium heat. Working in batches, spoon 1/3 cup (75 mL) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.

Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).

Tip:

Recipe doubles easily to serve a hungry crowd.

Tip:

Transfer cakes as they are cooked to a baking sheet and place in an oven preheated to 150 F (65 C) to keep warm until ready to serve.

Optional Tip:

Whole-wheat flour can be used instead of rice flour for those who aren't worried about gluten content.

Source: www.riceinfo.com

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: about 475 cal, 18 g fat, 11 g pro, 70 g carb, 2 g fibre, 669 g sodium.


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