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Rice Cakes

by Annalisa Brown (follow)
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A packet of organic rice cakes is definitely one of my pantry staples. Over the years Iíve made a concerted effort in eliminating processed foods from my diet however, Iíve always found rice cakes a great standby snack or meal option when Iím either short of time or wanting something light and easy to put together.

As much as I love eating fresh bread, an orgy of bread will often leave me feeling bloated, so in times where Iím trying to cut or reduce bread from my diet, I find rice cakes to be a great substitute.

There has been constant debate over the years whether rice cakes are as healthy as they purport themselves to be and whether theyíre really just empty calories.

Whether they are or not, my belief that you should enjoy everything in moderation means these little crispy brown rice cakes can be a great snack option that can be incorporated into any healthy menu. Whatís not to love about rice cakes Ė theyíre made from 100% brown rice (think fibre), theyíre fat-free and low in calories, salt and most importantly sugar.

Iíve always wanted to try my hand at making my own rice cakes and although Iíll never be able to replicate the light as a feather, thin and crispy puffed rounds, I think my take on the store bought rice cake is actually quite novel.

Not quite as thin and crispy as the store bought variety but a great alternative in creating rice cakes without the factory tools that would ordinarily go into making store bought ones.

These home-made rice cakes are a great alternative to store bought ones.


Preparation Time: 3 Hours
Cooking Time: 5-8 Minutes
Makes: 10 Thick Rice Cakes

Ingredients
1 Ĺ Cups Brown Rice
2 Tablespoons White Quinoa
1 Tablespoons Chia Seeds
3 Cups Water
20g Sesame Seeds

Season with Sesame Seeds, Extra Virgin Olive Oil, Salt and Pepper

Organic Brown Rice is the key ingredient in these Rice Cakes - however, I did add some white quinoa and chia seeds to the rice.


Method
In a large saucepan, bring water to the boil.
I used a ratio of 2 cups of water to 1 cup of rice.

Add the Brown Rice, Quinoa and Chia to the boiling water, stir and cover.

Reduce the heat to a low setting and cook the rice until the liquid is completely absorbed. Do NOT rinse the rice.

Pre-heat the oven to a very low setting - approximately 50į Celsius.

Transfer the cooked rice onto a baking tray lined with baking paper. Place the rice into the oven and allow to dry for approximately 2 hours.

Transfer the cooked rice into a pre-heated oven for a couple of hours to dry.


Once the rice has dried transfer to a bowl and season with some salt, pepper, sesame seeds and a little extra virgin olive oil.

With the aid of an egg or pastry ring, shape the rice into round patties or burgers, pressing the rice as flat as possible.

Shape the rice into round patties or burgers using an egg or pastry ring.


Pre-heat a grill or hot plate and BBQ the rice cakes inside the rings until a very pale golden coloured crust forms. Flip the rice cakes onto the other side and repeat. Be careful not to overcook the rice cakes otherwise they will become hard and brittle.

Cook the rice cakes on a BBQ - being careful not to overcook or the rice cakes will become hard and brittle.


Serve the Rice Cakes as an alternative to bread. I topped my rice cakes with the mushroom and sweet potato filling from my mushroom and sweet potato tortilla recipe.

Let your imagination run wild with the choice of fillings and toppings you choose to accompany your rice cakes.


Categories
#Brown Rice
#Gluten Free
#Dairy Free
#Wheat Free
#Nut Free
#Vegan
#Clean Eating
#Healthy
#Low Fat
#Low Salt
#Sugar Free
#Easy
#Rice Cakes
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