Easy recipe for rice cakes using leftover rice from a previous meal. Makes 9-12 hockey puck size rice cakes.
Soak white, brown basmati, or wild rice in 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.
In the morning, add butter, salt. Cook the rice until tender, remove from heat and let partially cool down.
Mix in egg yolks and flour with the cooked rice. When blended, mix in the vanilla and sweetener of choice. Mix well and refrigerate for 1 hour.
Whip the eggs whites in a separate bowl until stiff with a pinch of sea salt and gently fold into the rice batter.
Fry the rice cakes in ghee or expeller pressed coconut oil in a skillet until lightly browned on both sides.
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.
Brown rice or the most nutritious wild rice may be substituted for the white rice either cooked or uncooked.
Date sugar, coconut sugar, or maple syrup may be substituted for the yacon syrup.
Do not use honey, as cooked honey is not healthy.
Sprouted einkorn flour may be substituted for the sprouted gluten free flour.