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
- 1/2 cup sprouted gluten free flour
- 6 eggs separated, preferably pastured or free range
- 1 1/2 cups filtered water
- 1 Tbl lemon juice
- 1 Tbl butter preferably grassfed and organic
- 1 Tbl yacon syrup
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- expeller pressed coconut oil or ghee
Instructions
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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.
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In the morning, add butter, salt. Cook the rice until tender, remove from heat and let partially cool down.
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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.
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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, 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.
Recipe Notes
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.