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How To make Light Herbed Rice Cake
1 c Rice, medium grained
-uncooked 1 ts -Salt
4 tb Butter; melted
1 c Cheddar cheese; medium-sharp
-grated 2 tb Onion; finely chopped
2 tb Dill, fresh; OR
2 ts -Dried dill
1 lg Egg; lightly beaten
1/2 c Milk
1/4 ts Tabasco; or other hot pepper
-sauce 1 pn -Freshly ground black pepper
"For a picnic, serve these squares of cheese, and other herb-flavored rice warm or at room temperature. They are also delicious eaten hot with tomato sauce and thin slices of cold rare roast lamb or beef." Preheat oven to 350F. In a medium saucepan, combine rice, salt, and 2 cups water. Bring to a boil over high heat. Cover tightly, reduce heat to lowest setting, and cook for 15 to 18 minutes, or until rice is tender but still lightly firm to the bite. Remove from heat and fluff rice with fork. In a large mixing bowl, combine butter, cheese, onion, dill, parsley, egg. milk, Tabasco and black pepper and blend well. Add rice and toss to combine well. Press mixture evenly into a lightly buttered 8 or 9 inch square baking dish. Bake in the centre of the oven for 35 to 45 minutes, or until rice is beginning to brown lightly around the edges and becomes crusty. Remove from oven and let cool for 20 minutes before cutting. Run a small knife around the edges of dish and cut rice into 2-inch squares.
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How to make ★Japanese 7 herb rice porridge★七草がゆの作り方〜(EP88)
Today I want to share with you “Japanese 7 herbs rice porridge”. We eat this healthy rice porridge on 7th of January to based on Eastern medicine.
During the holidays, our digestive organs are keep working for continuous and too much festive feast. To take good care of our body, we eat the porridge.
Let’s get start it!
★7 herbs rice porridge★
〈ingredients〉4 servings
3/4 cup rice(180ml) ※Japanese short grain rice
4 cups water
A pinch of salt
100〜200g spring herbs
〈sauce〉
1 cup Dashi
1/4 cup light soy sauce
1/4 cup mirin (or 2 tablespoons sugar)
2 tablespoons arrowroot starch (or corn starch)
〈condiments〉
Umeboshi
Pickled vegetable
Full recipe
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Gluten Free Rice Cakes | Vegan
It’s another gluten free version of a traditional fried rice cake. Leftover rice can be used, but additional water may need to be added to achieve the proper consistency for forming the rice cakes. Perfect served with hummus or vegan avocado spread, these rice cakes will satisfy your craving for a savory snack.
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Gluten-Free Brown Rice Cakes
Cooked Short Grain Brown Rice
1 cup brown rice
1½ cups cold water
½ t kosher salt
Add all ingredients to the pan. Bring pan up to a boil, reduce heat, cover and simmer on low for 25 minutes. Drain excess water but do not rinse rice.
Savory Tamari Rice Cakes
1½ cups cold, cooked brown rice
3 T GF multi purpose flour
3 T sesame seeds
½ t kosher salt
½ T tamari
Mix all ingredients thoroughly. Shape rice mixture into 5-6 patties, pressing them together tightly. Fry in a combination of canola and toasted sesame oil at 350°F, 180°C for about 4 minutes a side until the patties are nicely browned. Drain on a paper towel lined plate. Serve immediate or at room temperature. Store in a sealed container at room temp.
SHANGHAI STYLE RICE CAKES | 炒年糕 (NIAN GAO) | SIMPLY DELICIOUS RECIPE | VEGETARIAN MEDLEY - MADHAVI
These oval-shaped rice cakes are chewy and very very delicious in sweet & savory sauce, just like Din Tai Fung's Shanghai Rice Cakes. #ricecakes #shanghaicuisine #vegetarianmedley
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