Rice cakes
Delight your taste buds with this scrumptious rice cakes recipe! Made with basmati rice, tender chicken breasts, sun-dried tomatoes, mozzarella cheese, fresh scallions, and aromatic basil leaves, all bound together with eggs. Perfect as an appetizer or a main course, these savory cakes are sure to impress. Quick, easy, and packed with flavor!
- 30 May 2024
- Cook time 30 min
- Prep time 45 min
- 2 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 510kcal | 20% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.68g | 10% |
| Sugar 12g | 12% |
| Fat | |
| Fat 20g | 23% |
| Saturated 9g | 29% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 390mg | 70% |
| Vitamin B1 0.38mg | 31% |
| Vitamin B2 0.83mg | 64% |
| Vitamin B3 14mg | 88% |
| Vitamin B6 1.19mg | 70% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 1.47ug | 61% |
| Vitamin C 12mg | 13% |
| Vitamin E 1.56mg | 10% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 440mg | 34% |
| Copper, Cu 0.45mg | 0% |
| Iron, Fe 4.59mg | 42% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 760mg | 61% |
| Potassium, K 1450mg | 43% |
| Selenium, Se 60ug | 113% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 4.02mg | 37% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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