104 60 минут 4 порции
Rice cakes lovers of Asian cuisine, they are great as a side dish to soup instead of bread, they bread healthier and tastier. It is convenient to prepare several portions, put them into the freezer and the next day to get one for dinner.
Ingredients for Rice cakes
- Figure - 300 ml
- Vinegar - 1 tbsp
- Vegetable oil - 2 tbsp
- Salt - to taste
- Peppers red hot chilli - to taste
- Paprika sweet - to taste
- Bread crumbs - to taste
Step by step instruction of cooking Rice cakes
First, we need to boil the steamed rice to make glutinous rice (sticky rice as it is called in Thailand). This is best suited to any round figure, for example I usually use Krasnodar. Not suitable long grain and parboiled rice — in this case rice is not schleede and will be fluffy! Rinse the rice is not necessary, otherwise he will lose the starch that we need to impart adhesive properties of the rice.
Drain the water after 5 minutes of boiling. At this point, the rice should be similar to porridge and not be crumbly.
Now prepare the container for cooking steamed rice in a slow cooker. Because it has round holes in which the rice will fall through, I cut a circle of screens and put him in this capacity. (you can use it repeatedly)
Blend the rice in this capacity.
Put the "Steam", "Vegetables" for 40 minutes. In different multivarkah the name of the program and cooking time may be different. The longer cooked rice, the stickier it will be, so watch yourself. Can 30 minutes, but better than 40.
Add a couple pinches of salt, close the lid and turn on the cooking for a few. Below the pic we have of course flooded with water which is boiled and treat it with hot steam rice. This is the essence of cooking "a couple".
After 20 minutes the rice should turn over and again season with salt.
But we go further and will do more and more delicious rice cakes this rice, in order to use them as a garnish for the soup instead of bread.
Take the parchment paper. (sold in any store as baking paper) and some round cookie cutters (they can also be bought at the grocery store). Measure out circles in those places where will be located Fig.
Fill the rice into concentric circles. It is better to do 20 minutes later after putting some rice from the slow cooker to give the rice to cool and it became even more sticky.
Now we grease those mugs to house the rice coconut oil (I use coconut oil because it fry more healthy, but you can use regular butter) - 1 tablespoon of butter for 2 servings. I will have 4 servings, so I divided into 2 tablespoons of oil on all mugs. Then sprinkle the top with salt, black or red pepper, breadcrumbs (optional), paprika, curry or other seasoning.
Spread with a spoon lightly in the mixture.
Spread the molds with rice on the place which we smeared with butter and seasonings.
Remove the molds. As you can see in the photo, the rice is scattered, so the necessary stickiness is achieved. If at this point your rice falls apart, then give up cooking and eat the rice in the usual form, as to fry rice cakes of crispy rice will not work.
Cover the top of the second side treated with oil and seasonings.
Now on to frying in the pan. The pan should be dry, it to add oil is not necessary! Include the empty pan to maximum, wait 2 minutes when it is warmed up.
Put 4 rice cakes in pan with parchment paper covering the rice with 2 sides.
You can use them as a garnish for the soup instead of bread - they are much tastier and healthier bread.
One such pellet is sufficient for one portion of soup. The rest can be folded back to these round molds and place in the freezer. Then, on the following days for 3 hours before lunch to spread, reheat in the microwave and have with a bit of sugar soup.