Rice cakes
These rice cakes combine basmati rice, chicken, sun-dried tomatoes, mozzarella, scallions, and basil for a savory snack or main course. Cooked until golden brown, they make a satisfying dish for any occasion.
Cook time 30 min
Prep time 45 min
Ingredients:
1/3 cup basmati rice2 chicken breasts
1/3 cup sun-dried tomatoes
1 cup mozzarella cheese
1 cup scallions
1/2 cup basil leaves
3 eggs
Rice cakes are a delicious and versatile dish that can be enjoyed as a snack or a main course. This recipe combines basmati rice, tender chicken breasts, savory sun-dried tomatoes, gooey mozzarella cheese, fresh scallions, and aromatic basil leaves to create a flavorful and satisfying meal. Follow the steps below to create these delightful rice cakes in your own kitchen.
Instructions:
- Rinse 1/3 cup of basmati rice under cold water until the water runs clear.
- In a medium saucepan, add the rinsed rice and 2/3 cup of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is fully absorbed.
- Once cooked, fluff the rice with a fork and let it cool.
- Preheat the oven to 375°F (190°C).
- Season the 2 chicken breasts with salt and pepper.
- Place them on a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
- Let the chicken cool slightly, then shred it with two forks.
- Chop 1/3 cup of sun-dried tomatoes into small pieces.
- Finely chop 1 cup of scallions.
- Finely chop 1/2 cup of fresh basil leaves.
- Shred 1 cup of mozzarella cheese (if not pre-shredded).
- In a large mixing bowl, combine the cooled rice, shredded chicken, sun-dried tomatoes, mozzarella cheese, scallions, and basil.
- Crack 3 eggs into the bowl and mix well to combine all the ingredients evenly.
- Using your hands or a spoon, form the mixture into small patties or cakes, about the size of a cookie.
- Place the patties on a tray lined with parchment paper for easy handling.
- Heat a large non-stick skillet over medium heat and add a little oil (olive oil or any cooking oil of your choice).
- Carefully place a few rice cakes in the heated skillet, ensuring not to overcrowd the pan.
- Cook the rice cakes for about 3-4 minutes on each side or until they are golden brown and crispy.
- Once cooked, transfer the rice cakes to a plate lined with paper towels to drain any excess oil.
- Repeat with the remaining rice cakes.
- Serve the rice cakes warm, garnished with additional chopped scallions or basil if desired.
- They can be enjoyed on their own or with a dipping sauce of your choice.
Now that you've followed all the steps, it's time to enjoy your homemade rice cakes. These hearty and flavorful cakes are sure to become a favorite in your household. Feel free to experiment with different ingredients to create your own unique variations. Happy cooking!
Rice cakes FAQ:
You should cook the basmati rice for about 15 minutes. Bring it to a boil, then reduce the heat, cover, and simmer until the water is fully absorbed.
The chicken breasts should reach an internal temperature of 165°F (75°C). Use a meat thermometer to ensure proper doneness.
Yes, leftover rice cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.
You can substitute sun-dried tomatoes with roasted red peppers, chopped olives, or even fresh tomatoes, although the flavor and texture will differ slightly.
Cook the rice cakes in a preheated non-stick skillet over medium heat for about 3-4 minutes on each side until they are golden brown and crispy.
Cooking Tips:
- For the best results, make sure to cook the basmati rice and chicken breasts ahead of time and allow them to cool before mixing with the other ingredients.
- Chop the sun-dried tomatoes, scallions, and basil leaves finely to ensure they are evenly distributed throughout the rice cakes.
- Use a non-stick pan or add a small amount of oil to prevent the rice cakes from sticking during cooking.
- If you prefer a crispy exterior, fry the rice cakes in a bit of oil until golden brown.
- Serve the rice cakes with a side of fresh salad or a dipping sauce for added flavor.
Nutrition Facts
2 ServingsCalories 510kcal
Protein 55g
Carbohydrates 27g
Fiber 3.68g
Sugar 12g
Fat 20g
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