Equipment
Ingredients
Rice Cake Base
- 400 g cooked short-grain rice, chilled
- 2 egg, beaten
- 15 g cornstarch
Flavorings
- 100 g sharp cheddar cheese, grated
- 15 g fresh mint, finely chopped
- 3 g garlic powder
- 4 g fine sea salt
- 2 g black pepper, freshly ground
Frying
- 45 ml neutral cooking oil
Nutrition (per serving)
Method
In a large mixing bowl, combine the chilled cooked rice, beaten eggs, cornstarch, grated cheddar cheese, finely chopped mint, garlic powder, salt, and black pepper. Mix thoroughly until the ingredients are evenly distributed and the mixture holds together when squeezed.
Divide the mixture into 8 equal portions. Using lightly wet hands, press each portion firmly to form tight, compact patties about 1.5 centimeters thick. Place them on a tray lined with parchment paper.
Transfer the tray of formed rice cakes to the refrigerator and chill for 15 minutes. This step helps the starches firm up, ensuring the cakes do not fall apart during cooking.
Place a large skillet over medium-high heat and add the neutral cooking oil. Heat until the oil is shimmering and reaches approximately 180C (350F).
Carefully place the chilled rice cakes into the hot oil, working in batches to avoid overcrowding the pan. Pan-fry for 3 to 4 minutes on the first side without moving them, allowing a solid crust to form.
Gently flip the cakes with a spatula and fry for another 3 to 4 minutes on the second side until equally golden, crispy, and heated through.
Transfer the crispy rice cakes to a plate lined with paper towels to drain any excess oil. Serve hot as a savory side dish.
Chef's Notes
- Using cold, day-old rice is absolutely essential for structural integrity. Freshly cooked warm rice contains too much steam and moisture, resulting in mushy cakes that refuse to bind.
- Short-grain or medium-grain rice (like arborio or sushi rice) naturally contains more amylopectin, the sticky starch that acts as a natural glue for these cakes. Long-grain basmati will not hold together as well.
- For maximum crispiness, respect the fry time. Resist the urge to poke, prod, or move the rice cakes during the first few minutes of frying; letting the crust fully set is the key to a perfect flip.
- This recipe serves as a brilliant foundational technique. Once you master the base, try swapping the cheddar and mint for parmesan and basil, or folding in finely diced jalapenos for a kick.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment between layers to prevent sticking.
Freezer: 1 month — Freeze cooked and fully cooled cakes in a single layer before transferring to an airtight bag.
Reheating: Reheat in a skillet over medium heat for 3-5 minutes per side, or in a 200C oven for 10 minutes until crispy.
