Toasted Rice Cakes
Published September 26, 1998
- Total Time
- 2 hours 15 minutes
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Ingredients
2 ½ cups Japanese short grain rice
½ cup raw sesame seeds
Canola oil
8 teaspoons sesame oil
8 teaspoons lemon juice
Nutritional analysis per serving (8 servings)
51 grams carbs; 321 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 2 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rice in a large bowl filled with water. Stir well, then drain. Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.
- Step 2
Place the rice in a covered pot with 2 cups water. Bring to a boil over high heat. Boil 2 minutes. Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.
- Step 3
Remove from heat and let steam, covered, for 15 minutes. Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.
- Step 4
To shape the cakes, pack a cylindrical half-cup measure to the top with the rice. Then remove the mounded rice by running a knife around the inside of the cylinder. Repeat with the remaining rice to make 8 cakes.
- Step 5
Place the sesame seeds on a plate. Press both sides of each cake into the seeds. Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.
- Step 6
Reduce heat to medium low and fry the cakes for 20 minutes. Turn, add a little more canola oil to the pan and fry 20 minutes more. Drizzle each cake with a teaspoon of lemon juice before serving.
Private Notes