Best 3 Rice Griddle Cakes Recipes
Indulge in a culinary journey of savory and delectable rice griddle cakes, where crispy exteriors meet tender and fluffy interiors. These versatile cakes, hailing from diverse cuisines, offer a symphony of flavors and textures that will tantalize your taste buds. From classic Indian cheelas to hearty Korean kimchi pancakes, each recipe promises a unique experience.
- Dive into the aromatic world of Indian cuisine with the traditional cheela, a batter-based griddle cake infused with spices and herbs.
- Embark on a Korean culinary adventure with kimchi pancakes, where the tangy and spicy kimchi adds a vibrant kick to the crispy cakes.
- Discover the simplicity and elegance of Japanese okonomiyaki, a savory pancake filled with cabbage, meat, and seafood, topped with a flavorful sauce.
These rice griddle cake recipes, with their diverse origins and distinct flavors, are sure to become favorites in your kitchen, offering a delightful fusion of cultures and culinary artistry.
WILD RICE GRIDDLE CAKES
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
- Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.
RICE GRIDDLE CAKES
Make and share this Rice Griddle Cakes recipe from Food.com.
Provided by AZPARZYCH
Categories Breakfast
Time 20m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil the rice and drain thoroughly.
- Sift the flour, salt and baking powder together.
- Rub the butter into the flour and add the rice.
- Beat the egg and add with enough milk to make a soft dough that will drop off a spoon.
- Drop a tablespoonful of the mixture at a time on to a hot greased griddle.
WILD RICE GRIDDLE CAKES
Make and share this Wild Rice Griddle Cakes recipe from Food.com.
Provided by jane dough
Categories Rice
Time 40m
Yield 16 cakes, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients.
- Add the baking powder and flour, stir well.
- Add eggs and stir.
- Heat a frying pan over medium-high heat.
- Add oil.
- Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
- Cook until browned on bottom and crispy.
- Turn cakes and cook until browned on the other side (about 3 minutes).
- Set aside and keep warm.
- Continue frying until all the batter is used.
- Add more oil as necessary.
- Serve hot.
Tips:
- Use cold rice: Cold rice holds its shape better and makes for a crispier griddle cake.
- Season the rice: Before cooking the rice, season it with salt, pepper, and any other desired spices.
- Use a variety of add-ins: Feel free to add your favorite mix-ins to the rice griddle cakes, such as cheese, vegetables, or meat.
- Cook the griddle cakes over medium heat: This will help them cook evenly without burning.
- Serve immediately: Rice griddle cakes are best served hot off the griddle.
Conclusion:
Rice griddle cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect rice griddle cakes every time. These griddle cakes are a great way to use up leftover rice, and they are also a budget-friendly meal. So next time you have some leftover rice, don't throw it away! Make these rice griddle cakes instead. You won't be disappointed.
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