Friday, August 13, 2010

Rice Cakes of Deliciousness

Yesterday I found myself with about 3 cups of leftover rice. Leftover rice in our house is one of those funny things that either ends up in something delicious or sits in the fridge until I start to wonder if eating it would be A Very Bad Idea. Then it goes into the compost bin. I've never left it in there long enough for it to start growing things or changing color, though. I don't even know if that's possible. I would assume it is. Does rice turn colors if you leave it in the fridge long enough?

This rice had a happy, delicious end that was very loosely inspired by croquetas. If you've never had croquetas, they're amazing and you owe it to yourself to track them down. These honestly couldn't have been easier to make and the panko gave them a fantastically delicious and crisp crust.

The rice and goat cheese will come together much more nicely if you aren't afraid to get your hands dirty. It's just goat cheese; it will wash off.

Rice Cakes
2 c rice, cooked and cooled
1 oz goat cheese
2 T onion tops or scallions, diced
1/2 t salt
1 t olive oil
1 egg
1 T milk
1 c panko or bread crumbs
1 T grated cheddar
1 t dried parsley
1 tomato, sliced

  1. Combine the rice, cheese, salt, and onion in a medium bowl and mix well.
  2. In another bowl, beat the egg and whisk in the milk. In a separate bowl, mix the panko, cheddar, and parsley.
  3. Form four patties from the rice mixture and dip them in the egg mixture. Flip them to coat the patties with egg; then move the patties, one at a time, to the panko mixture. Flip the patties and make sure they are coated with panko.
  4. Heat a saucepan over medium-low heat. When the pan is hot, add 2 T olive oil and heat. When the oil is warm, add the patties to the pan. Cook them 5-7 minutes per side, until golden brown and warmed through.
  5. Serve with sauteed kale or a salad topped with tomato.

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