We very much enjoy pancakes or waffles on the weekend in our home. Sometimes, though, it is really nice to break routine and mix things up a bit and try a new variation just for the fun of it! This recipe for Frittelle di riso, or rice cakes, is a great alternative to pancakes and waffles particularly if you have some leftover rice in the refrigerator from dinner the night before.
It is also the healthy alternative to store bought rice cakes, which are almost universally considered a health food but like most health fads, nothing could be further from the truth.
Commercial rice cakes are extruded in the same manner as boxed breakfast cereal. The process of extruding a grain in a factory is so violent and high in temperature and pressure that the fragile proteins in the grains are completely denatured and rendered toxic and allergenic from the ordeal.
Ironically, the higher the protein source that is extruded, the more toxic the result, so whole grain brown rice cakes would fall into that category.
So ditch the bags of processed rice cakes from the store and make your own healthy version!
Viva Frittelle di riso!
Rice Cakes (Frittelle di riso) Recipe
Makes about 9-12 hockey puck sized rice cakes
1 cup uncooked white or brown basmati rice (or 3 cups of cooked leftover rice). More nutritious wild rice may also be used either coked or uncooked.
1/2 cup sprouted flour of choice (where to source)
6 eggs, separated
1 1/2 cup lightly clabbered raw milk or water plus 1 Tbl lemon juice
1 Tbl grassfed butter (where to source)
1 Tbl honey, date sugar or coconut sugar (where to source)
1/4 tsp sea salt (where to source)
1 tsp vanilla extract (where to source)
1) Soak white, brown basmati, or wild rice in lightly clabbered raw milk or water plus lemon juice overnight. Or, use leftover rice from dinner the night before and skip the overnight soaking altogether and proceed to step #3.
2) In the morning, add butter, salt, vanilla extract and sweetener. Cook the rice until tender, remove from heat and let partially cool down.
3) Mix in egg yolks and flour. If using leftover rice, also mix in vanilla and sweetener of choice. Mix well and refrigerate for 1 hour.
4) Whip the eggs whites in a separate bowl until stiff with a pinch of sea salt and gently fold into the rice batter.
5) Fry the rice cakes in ghee or expeller pressed coconut oil in a skillet until lightly browned on both sides.
6) Serve with plenty of butter, Grade B maple syrup or coconut nectar if served for breakfast. These are also delicious as a side dish to the main meal with no sweetener at all.
Sarah, The Healthy Home Economist
Sources and More Information
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