CREOLE RICE CAKES
Recipe by Mahatma® and Carolina® Rice, Houston, TX
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Coat 18 regular-size muffin cups with nonstick cooking spray; set aside., Prepare rice according to package directions. In medium saucepan, melt butter over medium heat; add onions, celery and bell peppers and saute 5 minutes. Remove from heat; stir in bread crumbs, Creole seasoning and shrimp. Stir in eggs. Fold in rice until all ingredients are incorporated. , Spoon mixture into muffin cups until half full; flatten tops. Bake 25 minutes. Serve warm with remoulade sauce., Remoulade sauce: Mix all ingredients in a small bowl. If desired, substitute spicy brown or Dijon mustard for the Creole mustard. Refrigerate unused portion., Note: To make as an appetizer, prepare as directed using mini-muffin pans; reduce baking time to 15 minutes. Use a small ice cream scoop to portion mix. Makes 48 mini cakes.
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novin sebone
[email protected]I'm going to make these rice cakes for my next party. I know they'll be a hit!
Alberto Nahal
[email protected]I can't wait to try this recipe! It looks delicious.
golu mallah
[email protected]These rice cakes were a bit too salty for my taste. I think I'll use less salt next time.
varun bruawat
[email protected]I love that these rice cakes are made with simple, wholesome ingredients.
Mitchel Louisell
[email protected]These rice cakes are the perfect party food! They're easy to make, they're delicious, and they're always a hit with guests.
Tyon Gragg
[email protected]I'm not sure what I did wrong, but my rice cakes didn't turn out crispy at all. They were more like mush.
Habib Hairan
[email protected]These rice cakes were a bit too expensive to make. I think I'll try a different recipe next time.
Avian Maurice
[email protected]I loved the simplicity of this recipe. It's a great way to use up leftover rice and it's a delicious and healthy snack.
Zain u Din
[email protected]These rice cakes were a bit too time-consuming to make. I think I'll try a different recipe next time.
Betty Schweitzberger
[email protected]I made these rice cakes with brown rice and they turned out great! They had a nutty flavor that I really enjoyed.
maryanne karimi
[email protected]These rice cakes were a bit too dry for my taste. I think I'll add more liquid next time.
Goldenson david
[email protected]I love the fact that these rice cakes are made with whole wheat flour. They're a much healthier option than traditional rice cakes.
Harmony Kalwapa
[email protected]These rice cakes were a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
Ami rana
[email protected]I made these rice cakes for a potluck and they were a huge hit! Everyone loved them.
Sue Kariuki
[email protected]These rice cakes were a bit too oily for my liking. I think I'll try baking them next time instead of frying them.
Tressa Baucom
[email protected]I'm not a huge fan of rice cakes, but these were surprisingly good. The flavors were well-balanced and the texture was perfect.
Kamal Bhandari
[email protected]These rice cakes were a bit bland for my taste. I think I'll add more herbs and spices next time.
Hamza Atif Official
[email protected]I love the crispy texture of these rice cakes. They're a great way to use up leftover rice.
Usman Rehmat
[email protected]I've made these rice cakes several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Daniyah cannon
[email protected]These rice cakes were a hit at our dinner party! They had a crispy exterior and a soft, chewy interior. The flavors were amazing, thanks to the combination of herbs and spices.