Make the rice cakes ahead, then reheat in the oven to free the stovetop for other items.

Recipe by Cooking Light September 2003

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Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 1 cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add salt and broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed, and rice is tender. Drain any excess liquid. Cool slightly.

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  • Place egg and egg white in a large bowl; add flour and baking powder, stirring with a whisk. Add the rice, green onions, and next 4 ingredients (green onions through bacon), stirring with a rubber spatula until well blended.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Spoon 3 (1/4-cup) mounds rice mixture into skillet; flatten slightly with spatula. Cook 2 minutes on each side or until golden brown and thoroughly heated. Repeat procedure with remaining rice mixture. Serve immediately.

Nutrition Facts

128 calories; calories from fat 30%; fat 4.2g; saturated fat 0.9g; mono fat 2.1g; poly fat 0.8g; protein 4.7g; carbohydrates 17.7g; fiber 1.6g; cholesterol 20mg; iron 0.8mg; sodium 412mg; calcium 28mg.
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