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:
- 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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