FRIED RICE CAKES (BRAZILIAN-STYLE)
White cooked rice is combined with fresh chopped parsley and Parmesan cheese and deep-fried to perfection. Great as a side dish. An original from Brazil. Serve hot.
Provided by BR Cook
Categories World Cuisine Recipes Latin American South American Brazilian
Time 19m
Yield 20
Number Of Ingredients 7
Steps:
- Mix white rice, flour, eggs, parsley, Parmesan cheese, salt, and black pepper together with a wooden spoon in a bowl. Shape spoonfuls of the mixture into balls.
- Heat oil in a large saucepan or deep-fryer over medium heat until hot. Fry balls a few at a time until browned, about 2 minutes per side. Transfer to a plate lined with paper towels.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.2 g, Cholesterol 19.5 mg, Fat 2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 31.1 mg, Sugar 0.1 g
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Masroor Alam
[email protected]Overall, I really enjoyed this recipe. The rice cakes were delicious and easy to make. I will definitely be making them again.
Ssewanyaga Abdul kizza
[email protected]I had some trouble getting the rice cakes to hold their shape. I think I might have added too much liquid.
Robert Aporo
[email protected]These rice cakes are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Aryaan Dookhy
[email protected]I love the crispy texture of these rice cakes. They're the perfect finger food.
MR AHSAN
[email protected]These rice cakes are a great way to use up leftover rice. I always have rice leftover from dinner and this is a great way to use it up.
Nikki Nikki
[email protected]I've never had rice cakes like this before. They're so unique and flavorful.
Maureen Eagleton
[email protected]These rice cakes are the perfect comfort food. They're warm, filling, and delicious.
Annie Michigan
[email protected]I made these rice cakes for my kids and they loved them! They're a great way to get them to eat their vegetables.
Riyan Tahir
[email protected]These rice cakes are so easy to make and they're always a crowd-pleaser. I love serving them as an appetizer or snack.
Mdminju Monju
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of coconut milk. But I'm so glad I did! The coconut milk flavor is very subtle and it really complements the other flavors in the dish.
Maria Koussa
[email protected]These rice cakes are delicious! The crispy outer layer and the soft, chewy interior are the perfect combination. I also love the flavor of the coconut milk and the sweetness of the sugar.
Linda Hlapi
[email protected]I love this recipe! It's so easy to follow and the rice cakes always turn out perfect. I've made them for my family and friends many times and they always rave about them.
Dale Estep
[email protected]These rice cakes were a hit at my party! They were crispy on the outside and soft and chewy on the inside. The flavors were also amazing - the perfect balance of savory and sweet.