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!

  • 28 Apr 2025
  • Cook time 30 min
  • Prep time 45 min
  • 2 Servings
  • 7 Ingredients

Rice cakes

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:

1/3 cup basmati rice
63g
2 chicken breasts
240g
1/3 cup sun-dried tomatoes
50g
1 cup mozzarella cheese
100g
1 cup scallions
50g
1/2 cup basil leaves
3.50g
3 eggs
150g

Instructions:

1. Cook the Rice:
- 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.
2. Prepare the Chicken:
- 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.
3. Prepare Other Ingredients:
- 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).
4. Mix the Ingredients:
- 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.
5. Form the Rice Cakes:
- 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.
6. Cook the Rice Cakes:
- 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.
7. Serve and Enjoy:
- 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 Size330 grams
Energy
Calories 510kcal25%
Protein
Protein 55g36%
Carbohydrates
Carbohydrates 27g8%
Fiber 3.68g10%
Sugar 12g12%
Fat
Fat 20g23%
Saturated 9g29%
Cholesterol 420mg-
Vitamins
Vitamin A 230ug26%
Choline 390mg70%
Vitamin B1 0.38mg31%
Vitamin B2 0.83mg64%
Vitamin B3 14mg88%
Vitamin B6 1.19mg70%
Vitamin B9 110ug28%
Vitamin B12 1.47ug61%
Vitamin C 12mg13%
Vitamin E 1.56mg10%
Vitamin K 20ug16%
Minerals
Calcium, Ca 440mg34%
Copper, Cu 0.45mg50%
Iron, Fe 4.59mg42%
Magnesium, Mg 110mg26%
Phosphorus, P 760mg61%
Potassium, K 1450mg43%
Selenium, Se 60ug113%
Sodium, Na 180mg12%
Zinc, Zn 4.02mg37%
Water
Water 220g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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