• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
GardenFork - Eclectic DIY
  • May I Email You?
  • Podcast
  • Articles
  • Video
menu icon
go to homepage
  • May I Email You?
  • Podcast
  • Articles
  • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • May I Email You?
    • Podcast
    • Articles
    • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Articles » Cooking - Recipes

    Twice-cooked Rice Cakes: A Leftover Rice Recipe

    by Tony L · This post may contain affiliate links, its one way we pay the bills. · 2 Comments

    Don't throw out that rice! Instead make this twice-cooked side dish. It's easy to make and it only takes about 15 minutes. It's rich and creamy and similar to risotto but closer to a Japanese onigiri (rice ball). This recipe serves two.

    You'll need;

    • a small covered sauce pan
    • a wooden spoon
    • a square or round cooking ring
    • 1 ½ cups cooked, leftover rice
    • ¾ cup chicken broth
    • 2 tablespoon butter
    • 1 tablespoon olive oil
    • ¼ teaspoon of spices to your taste: powdered onion, garlic, parsley,  pepper, oregano, thyme... etc.
    • ¼ cup grated Parmesan cheese.
    • ½ teaspoon sea salt, to taste

    Add chicken broth, butter, salt, and spices to a small sauce pan and bring to a boil. Lower heat to medium and add cooked rice. Stir often with a wooden spoon until most of the liquid is absorbed. Remove from heat and add grated Parmesan cheese and olive oil, mix well, cover, and let it set for 5 minutes. Put rice into cooking rings and pack well, then remove the ring. If the rice does not release easily from the ring, run a wet butter knife around the inside edge. Top it with more grated Parmesan or dried bonito flakes. You have to admit this is pretty impressive for leftover rice.

    « Hire Mike, IT Expert : GardenFork Radio
    Bullfrogs Scare Me : GardenFork Radio »

    Reader Interactions

    Comments

    1. lisa

      August 02, 2012 at 3:53 pm

      The rice was salted when you cooked it the first time. Why on earth would you salt it again?? And then add Parmigiana (not Parmesan) cheese, which is super-salty? And POWDERED ONION? "Impressive?" No.

    2. Tony L

      August 02, 2012 at 4:26 pm

      Lisa, I think you may have misread. The rice is actually left over plain white rice, not a pre-salted pilaf or risotto. The 1/2 tsp of sea salt in this recipe is fairly negligible, but helps the 3/4 cup chicken broth absorb evenly into the 1 1/2 cups cooked leftover rice. But as with all recipes, if salt is a problem in your diet, use a salt substitute instead or exclude it and cook at a lower temperature.

      Parmiagiana is actually a southern Italian casserole made with layers of Parmigiano-Reggiano (eponymous of the town) and fresh tomatoes, eggplants, or pounded meat filets such as veal... it's delicious. Instead, I used a sharp well aged Parmesan cheese from upstate New York. Although it's quite nice and shaves beautifully, it does not deserve to share it's place with the true Reggiano formaggio.

      Tony L.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Become a Monthly Supporter of GardenFork. Click Here To Learn More

    Pages

    • About
    • Let's Stay Connected With Each Other
    • Maple Syrup Evaporator Information
    • May I Email You?
    • Pizza Oven Plans & Make Pizza Videos
    • Privacy Policy
    • Radio
    • Terms of Use & Affliate Information
    • The GF Amazon Shop
    • Want More GardenFork? Here You Go:

    My lawyer makes me do this part: Visitors agree to our Terms Of Service and Affliate Information - Use This Information At Your Own Risk

    Produced by GardenFork Media LLC, Brooklyn, NY ©2021 All Rights Reserved