OLD-FASHIONED RICE CAKES
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
MAKES: 8 RICE CAKES
2 cups cooked brown rice, cold
1 cup milk
½ t salt
2 T sugar
¾ t cinnamon
¼ t ground nutmeg
1 egg, beaten
½ cup flour
1. Preheat oven to 400°F. Add cooked rice to a double boiler. Pour in milk. Cook over medium heat until rice is soft and the mixture has thickened (about 15 minutes). Remove from heat.
2. Stir in salt, sugar, cinnamon, and nutmeg. Mix well. Then add beaten egg and flour.
3. Line two cookie sheets with parchment paper and using an ice cream scoop or a ¼ cup measuring cup, scoop rice mixture onto cookie sheets.
4. Bake at 400°F for about 15 minutes. Serve while hot with butter and jam*.
Gather ingredients. Preheat oven to 400°F.
Add 2 cups of cold, cooked brown rice to a double boiler.
Pour in 1 cup of milk.
Cook over medium heat until the rice is soft and the mixture has thickened.
Remove from heat.
Add ½ t of salt.
Add 2 T of sugar.
Add ¾ t of cinnamon.
Mix well.
Add 1 beaten egg.
Add ½ cup of flour.
Mix well.
Line two cookie sheets with parchment paper. Using an ice cream scoop or a ¼ cup measuring spoon, scoop rice mixture onto cookie sheets.
Bake at 400° for 15 minutes.
Serve while hot with butter and Carrot Cake Jam. *Try our recipe for Carrot Cake Jam on page 54 of the “Road Trip” June/July 2012 issue of MaryJanesFarm.
