Monday, July 28, 2014
rice cake (with coconut milk)
- 1 1/4 cups coconut milk (I used ‘lite’ coconut milk)
- 1 cup water
- 1 cup plus 2 tablespoons dry rice (I used sushi rice, but Jasmine or Basmati would also work)
- 3/4 teaspoons salt
- Freshly ground black pepper to taste
- 1 whole green onion, finely chopped
- 1 tablespoon sesame seeds
- About 2 tablespoons extra virgin olive oil
- Dry bread crumbs (I used a slice of toasted wheat bread, broken down in my food processor)
Bring the coconut milk and water to a boil in a medium saucepan. Immediately add the rice, salt, and pepper, reduce the heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed.
Meanwhile, put the sesame seeds in a dry skillet and toast over medium heat, stirring frequently, until the seeds turn a light brown.
When the rice is done, stir in the green onion and sesame seeds. Pour the rice mixture into an 8×8 inch pan and press it down to create an even layer. I wrapped my salt shaker in plastic wrap and firmly rolled it over the entire layer of rice to create a flat and compact surface. Cover the pan with plastic wrap and chill for at least 1 hour.
Remove the pan from the fridge and slice the rice layer into 9 even squares. The cut each square in half diagonally. Brush each side of each cake with olive oil, then sprinkle each side with the bread crumbs. Place the cakes in a dry skillet and toast them over medium heat for a few minutes on each side, so that the cake is warmed and the bread crumbs are crispy but not burnt. Serve hot.
These cakes are easy to make, have an impressive presentation, and are tasty indeed. The coconut milk and sesame give the rice a very subtle mix of flavors, but they are certainly not boring by any means. Eaten as a side dish or dipped into a tasty sauce (ginger marmalade perhaps?) as a finger food, these coconut rice cakes are a unique addition to any table. Enjoy…
# posted by Chelsea @ 10:31 AM 
