This post is sponsored by RiceSelect. All comments and opinions are my own.
I serve up some kind of rice several times per week at my house. Often the rice is the side to the main meal. But, sometimes the rice is the star of the meal! That is definitely the case when I serve up a batch of rice cakes.
Now these are not the dry, powdery rice cakes that you get in a bag. My Parmesan Rice Cakes are crispy on the outside but soft on the inside and packed with AMAZING flavor. They are super easy to make and definitely the star of the dinner table!
Typically I make rice cakes whenever I have leftover rice that I need to use up. But my guys always love them so much, I started making rice just to be able to add some tasty rice cakes to my menu every few weeks. And since one of my resolutions this year was to try to add one more meatless meal to our weekly menu, these are a no brainer! I typically serve a minimum of one meatless meal each week but this year, I am going to try to increase that to a MINIMUM of two meals each week.
It just makes sense for us now. I am not shopping nearly as much as I used to so I don’t always have meat handy. Plus, leaving out the meat typically means big savings. Plus, with tasty options like this…my guys don’t even miss the meat. They get a delicious meal that’s hearty and filling—win/win!
I have tons of variations on a rice cake that I can throw together. Generally you can use any type of rice that you like. And, you can toss in any herbs or veggies you might have handy. Grated zucchini or eggplant are also fantastic in rice cakes because neither have a strong flavor. Both kinda take on the flavors you put with them. You can also use just about any cheese you have on hand. Really, rice cakes are a great way to clean out your fridge and turn all that extra food into something amazing!
But these Parmesan Rice Cakes are one of our all time faves and I just made a big batch…so I thought I’d share them with you! And since we have big savings on RiceSelect, you are going to want to add them to your menu too!
Now you can use any RiceSelect rice product that you love. I prefer the Royal Blend as it’s a mixture of colors, textures and tastes that is absolutely amazing in this recipe.
I find it’s easier to make the rice cakes with cold rice. So I will typically make a double batch of rice and serve one with our dinner and toss the other half in the fridge. Then, the next day I can throw the rice cakes together in a flash.
So, once you have your rice ready you just need to throw in the rest of the ingredients. Everything gets mixed up in a bowl and then you simply form the patties. Now it may seem like the mixture is not going to hold together, but if you just use your hands to mound and press the mixture together it WILL stick together. If little pieces fall off here and there…no big deal!
The next step is simply to heat up your oil and fry them up. I would estimate about 5 – 6 minutes per side to get a golden, crispy crust. And that’s it…seriously so simple and crazy delicious. Serve with a little marinara, some pesto or whatever sauce you love. I like to add them to the top of a big Italian salad and dip in my vinaigrette—yum!
- 2½ cups cooked RiceSelect Royal Blend (1 cup dry rice blend prepared according to package instructions
- 1 cup parmesan, shredded
- 2 eggs, whisked
- 1 tablespoon fresh basil, chopped
- 2 green onions, chopped
- 1 tablespoon toasted pine nuts roughly chopped
- ½ cup Panko bread crumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil (for frying)
- Add all ingredients (except oil) to a medium bowl and mix to combine.
- Using your hands, press and mash the mixture to form 10 patties.
- Heat the oil in a large skillet over medium heat and cook the rice cakes 5 - 6 minutes per side, until golden brown.
- Serve warm with your favorite sauce.
You can redeem the Ibotta offer up to FIVE times at Publix. I foresee lots of tasty recipes including these amazing Parmesan Rice Cakes in my future.
Give the recipe a try and let me know what you think!