cooking.nytimes.com
Rice Cakes Recipe
Crispy rice has a revered place in many cultures These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
white rice, eggs, zucchini, mint, green onion, white cheddar, salt, black pepper, butter
www.allrecipes.com
Steamed Vegan Rice Cakes (Banh Bo Hap) Recipe
Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla, salt, oil
www.chowhound.com
Crispy rice cakes with soy-balsamic reduction Recipe soypower
Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal.
Keeping the elements separate...
rice cake, shallots, carrot, jalapeno, sesame oil, scallions, garlic, balsamic vinegar, soy sauce, honey, green cabbage
