Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes have an appealing nutty flavour and the added bonus of being gluten-free.
In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon. Brush a large, nonstick skillet with some of the butter and set over medium heat. Working in batches, spoon 1/3 cup (75 mL) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.
Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).
Tip: Recipe doubles easily to serve a hungry crowd.
Tip: Transfer cakes as they are cooked to a baking sheet set in an oven preheated to 150°F (65°C) to keep warm until ready to serve. Optional Tip: Whole-wheat flour can be used instead of rice flour for those who aren't worried about gluten content.
2 eggs 2 tbsp milk 1 tbsp maple syrup 2 cups cooked, U.S. long grain white or brown rice 1/2 cup rice flour 1/2 cup chopped toasted walnuts 1/2 tspsalt 1/2 tsp ground cinnamon 2 tbsp melted butter Additional maple syrup Chopped fresh fruit (optional)
Per Serving (Size) About 2 cakes with 2 tbsp (30 mL maple syrup) Calories 475 Fat (g)18 Protein (g) 11 Carbs (g) 70 Fibre (g) 2 Sodium (mg) 669 Source: www.riceinfo.com