Rice Recipe: Maple Walnut Rice Cakes

Recipe Category: Dessert | Breakfast

Rice Recipe: Maple Walnut Rice Cakes

Cooking Instructions

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.

Ingredients:

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)

Nutritional Value

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

Servings: 4