Remaining utilization of rice: rice cakes / rice buffer
Time
Total preparation time: 15 min.
From rice leftovers (for example, leftover rice left over from the day before), rice cakes that can be eaten hot or cold are excellently baked - so you can even use the rice three times:
- Day a rice dish
- Day warm rice cakes with salad, meat o. Ä.
- Day rice cakes with at work, for a picnic or a barbecue (and eat cold)
I'm going to write gram here, as it is primarily a leftover meal, you can of course vary something.
ingredients
- Approximately 600 g of rice
- 3-5 tablespoons flour
- 2 eggs
- Grated or diced cheese of your own preference (I had a 200 g pack of grated Emmentaler)
preparation
- Mix everything and season with salt, pepper (and paprika or curry powder). This is the basic mass that you can then refine with everything possible. The imagination knows no bounds.
- We usually fill up with ham and vegetables. Good match: grated zucchini or carrots, pepper cubes, corn, tomato cubes, ham cubes, bacon cubes, salami cubes, etc. Just have a look what the fridge is like.
- If the mass is too soft, fill with flour. Of course, fresh herbs such as parsley and co, chili, etc. are also available to taste.
If you have created his Reibeküchleinmasse then:
- Heat the oil in a pan and add small tablespoons of rice with two tablespoons to the hot oil, flatten if necessary. Bake from both sides.
- Goes well with tzatziki or sour cream, but also to salad, grilled (but with sauce, for example BBQ sauce ...) or vegetables. P.S. Children usually like ketchup.
For those who like it very fine:
- Bake curry rice cakes, a slice of ham and a pineapple slice on top - to top off with a slice of cheese and then in the oven until the cheese has run down.
A cold variant:
- Cover rice cakes with some (herbal) cream cheese and a slice of salmon and eat with the salad.
You see, there are so many variations.
Maybe someone might talk about his own creation.
