This recipe is one of the reasons we love participating in the food matters project; we cook rice often but would never have thought to turn it into little fried patties. It's so nice to put a twist on a staple food and be encouraged to try new things in the kitchen.
Bittman's recipe for Crispy Rice Cakes is straightforward - form rice into patties and pan fry. Doing so gives a new and unique texture to the rice and allows you to add in any number of other flavors. We happened to have leftover Chinese food from the weekend to pair with these (yum), but otherwise would have thrown together a simple stir-fry.
These cakes are adaptable to many different cuisines, we added Asian flavors, but you could also add Indian, Mexican, or Italian flavors to pair with other main dishes. Our version of Bittman's recipe is below and you can find his original recipe at Small Kitchen College.
Crispy Rice Cakes
Adapted from The Food Matters Cookbook
2 cups dry brown rice, rinsed
2 cloves garlic, minced
2 tsp soy sauce, or to taste
1 tsp Sriracha, or to taste
2 tbs sesame seeds
Rice wine vinegar, if desired to taste
Salt to taste
Vegetable oil
Place rinsed rice and garlic in a medium saucepan and cover with water by 1 1/2 inches. Bring to boil, then reduce to simmer, and cook uncovered for 1 hour, stirring occasionally. If the water has been absorbed during this time but the rice is not mushy, add 1/2 to 1 cup more water. (Slightly overcooked and over hydrated rice is best in this application so the patties stick together.)
Once rice has cooled enough to handle, coat bottom of a large skillet with 1/4 inch oil and heat over medium-high heat. Form rice into small, 1/2 inch thick patties and place in hot oil. Cook on each side for 5 minutes, until rice turns golden brown.
Serve immediately or keep warm in 250* oven. Makes 12 2-inch patties.
