This morning on KSEE Sunrise Chef Roy Harland of the Elbow Room showed us how to prepare delicious Jasmine Rice Cakes.
1 Tbl canola oil, plus more as needed for sauteeing
2 cloves garlic, minced
1 Tbl. minced fresh ginger
2 cups dry jasmine rice
2 1/2 cups water
2 teaspoons salt
º cup finely chopped cilantro
1 egg, beaten
2 cups grated jack cheese
_ cup finely chopped green onion
Panko crumbs to coat*
In a saucepan with a tight-fitting lid Heat 1 tablespoon of the canola oil over medium heat. Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Stir in the water and salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Let the rice sit for 10 minutes, then transfer rice to a large bowl.
Fold in the ginger, cilantro, green onion, egg and cheese. Mix well.
Working with moistened hands, form rice mixture into patties about 3” in diameter and æ” thick.
Heat oil in a non-stick skillet and sautÈ the cakes over medium heat until crisp and golden brown on both sides. Serve hot.
*additional panko may be added to rice mixture to stiffen mixture if too moist.