Traditional Rice Cakes
Easy recipe for rice cakes using leftover rice from a previous meal. Makes 9-12 hockey puck size rice cakes.
Ingredients
- 1 cup white basmati rice or 3 cups cooked rice, preferably organic
- 6 eggs separated, preferably pastured or free range
- 1 1/2 cups filtered water Optional. Only use if cooking rice fresh and not using leftover rice.
- 1 Tbsp lemon juice Optional. Only use if cooking rice fresh and not using leftover rice.
- 1/2 cup sprouted gluten free flour
- 2-3 Tbsp expeller pressed coconut oil or ghee
- 1 Tbsp butter preferably grassfed and organic
- 1 Tbsp date syrup or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
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Soak white basmati rice in water plus lemon juice overnight. In the morning, add butter, and sea salt. Cook the rice until tender, remove from heat and cool.
**If using leftover rice skip this step and start with step #2.
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Mix in egg yolks and flour with the cooked rice. When blended, mix in the vanilla and sweetener of choice.
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Mix well and refrigerate for 1 hour.
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Whip the eggs whites in a separate bowl until stiff with a pinch of sea salt and gently fold into the rice batter.
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Fry the rice cakes in ghee or expeller pressed coconut oil in a skillet until lightly browned on both sides.
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Serve with plenty of butter and healthy unrefined sweetener of choice. These rice cakes are also delicious as a savory side dish to the main meal with no sweetener added.
Recipe Notes
Brown rice or the most nutritious wild rice may be substituted for white rice.
Do not use honey, as cooked honey is not healthy.