Rice Cakes (Frittelle di riso)

by Sarah TheHealthyHomeEconomist December 7, 2012

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)

Makes about 9-12 hockey puck sized rice cakes

Ingredients

1 cup uncooked white or brown basmati rice (or 3 cups of cooked leftover rice)

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 butter

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)

Instructions

1) Soak white or brown basmati 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

Picture Credit

 

Comments (22)

  1. One of the things that shocked me most during the excellent presentations Sally Fallon gave at the recent conference was when she cited the research where lab rats had live LONGER eating the cardboard box of the puffed wheat cereal than eating the PUFFED wheat itself!

    Reply
  2. Hi Sarah,
    I’d love to hear your opinion on commercially bought rice cakes. Ever since my son discovered that he’s sensitive to wheat, he’s stopped eating bread but often replaces eats rice cakes as a “healthy alternative”. I’m not so sure it is. Thoughts?

    Reply
  3. Those look delicious – going to have to try them. Actually just made something similar. Pancakes consisting of 1 1/2 cups leftover cooked (soaked prior to cooking) wild rice, 3 eggs, and a little Celtic sea salt. Blended the ingredients and cooked on a skillet.
    Ryan\’s last post: Red Hot Fruit Smoothie

    Reply
  4. Sarah,
    A quick question. Do you think white rice should be soaked? I thought i read in your article about white rice that you didn’t soak it.

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  5. I was wondering if you have to refrigerate for an hour if you cook it that morning or only if you are using leftover rice. Looks yummy. Thanks for the recipe!

    Reply
  6. I love this blog and I also follow and apply much of the research by the WAP Foundation; however, many of these foods/meals are so badly combined that they actually quite unhealthy and potentially dangerous. Foods need to combined properly to allow the body to digest and assimilate the nutrients necessary for health and maintenance. The only truly healthful way to eat is by creating meals that allow for optimal nutrient absorption. Proteins with starches or sugars is disasterous as is grains with sugar. This is a big no-no. I love you, Sarah, and I love this blog, but I feel it necessary to interject some imperative science that can mean the difference between true health and a pseudo health.

    Reply
    • Those food combination rules are guaranteed to make you hungry! True, your body can digest certain combinations more easily, but then you just get hungry again. I’m all for eggs with toast and butter — keeps me full for a long time! Rice with eggs sounds good too, especially with a little syrup! :-)

      Perhaps the special food combinations would be ideal for someone with digestive problems, until full health is gained.

      Reply
      • Just looked up”clobbered” milk. Never heard of it. Says need raw milk, not pasteurized. I’m in Virginia, can’t get raw milk, but organic. Will that work, or just use it plain?

        Reply
        • Clabbered means to let the milk sour but it has to be raw because you can not drink soured pasteurized milk. Does this make more sense? Sarah never advocates drinking pasteurized milk but I think you could probably use buttermilk. Just my opinion!

          Reply
  7. This is interesting as I have the odd rice cake out of convenience. What science do you have to support the following statements that you make.

    “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.”

    Reply
      • Sarah, The Healthy Home Economist
        Sarah, The Healthy Home Economist July 18, 2013 at 1:17 pm

        I actually disagree with Udo Erasmus. He advocated omega-6 supplementation along with omega-3 oils but eating a Western diet already provides far too many omega-6 fats with inflammation the result.

        Reply
  8. Great! This looks so nice. Normally I do fried rice with leftover rice. This is another good idea for me. I might try to add some chopped scallion and garlic into it, so it smells good and fragrant. :)

    Reply

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