Savory Rice Cake with Chives Recipe

Rice: Provides the base for the cakes, adding texture and substance.

Chives: Adds a mild onion flavor and a touch of color.

Eggs: Binds the ingredients together, ensuring the cakes hold their shape.

Parmesan cheese: Adds a rich, savory flavor to the cakes.

Olive oil: Used for frying, giving the cakes a golden-brown crust.

When forming the rice cakes, make sure to press them firmly to ensure they hold together well. This will help them maintain their shape during cooking. Additionally, using a non-stick pan can prevent the cakes from sticking and make flipping them easier. If you find the mixture too loose, you can add a tablespoon of flour or breadcrumbs to help bind the ingredients.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• chopped chives - Substitute with green onions: Green onions have a similar mild onion flavor and can be used in the same quantity.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This mixture acts as a binding agent similar to eggs.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those who are lactose intolerant or vegan.

• olive oil - Substitute with coconut oil: Coconut oil has a similar consistency and can be used in the same amount, adding a slight hint of coconut flavor.

• Allow the savory rice cakes to cool completely before storing. This helps to prevent condensation, which can make the cakes soggy.
• Place the cooled rice cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For best results, reheat in a pan over medium heat to regain their crispy texture.
• For freezing, arrange the rice cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the rice cakes to a freezer-safe bag or container. Label with the date and contents.
• To reheat from frozen, place the rice cakes on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy.
• Alternatively, reheat in a pan over medium heat with a bit of olive oil until golden and warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the savory rice cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the cakes with a bit of olive oil to keep them moist.
  4. Bake for about 10-15 minutes, or until heated through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the savory rice cakes in the pan and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through and crispy.

• Microwave Method:

  1. Place the savory rice cakes on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the savory rice cakes with olive oil.
  3. Place the cakes in the air fryer basket in a single layer.
  4. Air fry for 5-7 minutes, or until heated through and crispy on the outside.

• Mixing bowl: A large bowl to combine the cooked rice, chopped chives, eggs, parmesan cheese, salt, and pepper.

• Whisk: Used to beat the eggs before mixing them with the other ingredients.

• Measuring cups: For accurately measuring the rice, chives, and parmesan cheese.

• Measuring spoons: For measuring the olive oil, salt, and pepper.

• Chopping board: A surface to chop the chives.

• Chef's knife: For chopping the chives finely.

• Frying pan: To cook the rice cakes until they are golden brown.

• Spatula: For flipping the rice cakes to ensure they cook evenly on both sides.

• Plate: To serve the hot rice cakes once they are cooked.

Use leftover rice: Save time by using leftover rice from a previous meal instead of cooking a fresh batch.

Pre-chop chives: Chop the chives in advance and store them in the fridge to speed up the preparation process.

Mix in advance: Combine the rice mixture ingredients the night before and store in the fridge, so you only need to cook the cakes when ready.

Non-stick pan: Use a non-stick pan to reduce the need for extra oil and make flipping the cakes easier.

Batch cooking: Cook multiple rice cakes at once to save time on cooking each individually.