Comments on: How To Make Vegetarian Rice Cakes

By: admin

admin — Wed, 05 Nov 2008 18:00:47 +0000

JIM – you’re welcome! It’s not my recipe technically, it’s the husband’s. But I liked it enough to feature it on WFG! In fact, I might have some rice cakes tomorrow evening. And I’ll let Tess know about your notes on cast ironware too, sure she’d be interested.

Helen Yuet Ling

By: JIM

JIM — Wed, 05 Nov 2008 02:36:23 +0000

Dear Ms. Foodie,

I had a hunch to check the web for a recipe like this. Thank you very much! I love that the recipe needs no special trips to the store and also rewards healthy purchases on regular trips.

Your photo presentation is superb — I love the order of After, Before, and During.

Note for Tess about new cast iron ware:
You can make your own patina if you start from scratch, literally.
0. Preheat your electric stove’s burner(s).
1. Use hot water and Brillo to prepare ware for heating.
2. Empty clean hot water from ware. DO NOT DRY!!
3. Place ware on med-high to high burner(s). Let water steam off.
4. After 1 – 2 minutes (pre-smoke), add 1-ish Tbsp. Veg. Oil.
5. Wipe oil into ware with paper towel, let smoke, wipe harder.
6. Let smoke, wipe harder, remove from heat.
7. Repeat as desired, and after each use.

By: foodieguide

foodieguide — Fri, 27 Jun 2008 21:17:40 +0000

Hi Melanie D.

Glad you like it. There’s no wastage in this household! My mother also hates wasting food and all leftovers get heated up for the next meal. Thank you for the link too, I’ve had a look and it’s great!

Helen Yuet Ling

By: Melanie D.

Melanie D. — Fri, 27 Jun 2008 15:53:23 +0000

I’ve always had problems disposing left overs when so many people are not eating in developing countries. Good thing, i read this post. It’s really helpful. It makes me want to know how to make a mexican rice using left over ingredients. Anyway, for people who want to make a mexican rice cake, i think this blog can also help you: http://www.foodista.com/category/mexican/

By: foodieguide

foodieguide — Tue, 17 Jun 2008 20:01:31 +0000

Tess, Vivi and Kristan, thanks for all your comments and additional tips! I must admit, the rice cakes made a lovely hot breakfast. We just had some risotto for dinner, fresh from our Italy trip, but couldn’t save any to make rice cakes, as it was too delicious…

By: Kristan

Kristan — Tue, 17 Jun 2008 13:45:54 +0000

I am so gonna remember this for when I have a ton of rice leftover… *drool*

By: Vivi

Vivi — Fri, 13 Jun 2008 18:22:06 +0000

hahaha, this is such a good idea! Wonderful for those mornings when i have to make breakfast……-mum still cooks for me- haha. I like the fact how its simple and easy, perfect! They look yum too and healthy!

By: Tess

Tess — Fri, 13 Jun 2008 12:20:00 +0000

And I thought we were the only ones to make these kinds of rice cakes! Not vegetarian, but paella makes great rice patties. Also mixing in some American/Indian wild rice is great—it’s not starchy enough on its own, but it adds a nutty chewy goodness.

Those old cast iron pans are wonderful. I have small, medium, and large pans that hang within reach of my stove. A few years ago I bought a Dutch oven, but it has never reached the patina or those 50 year old models. The surface inside is just not so smooth…

By: foodieguide

foodieguide — Thu, 12 Jun 2008 20:50:45 +0000

GP has tried two types of rice so far – a brown basmati and wild rice mixture, and arborio rice. They both work pretty well. We hate wasting food, so it really is a great recipe for using up leftovers and things lingering in the fridge. I’m always re-arranging the contents of our fridge, and moving older vegetables to the ‘top shelf’ so that GP knows what needs to used up first! That way, nothing goes off…

By: VegeYum Ganga

VegeYum Ganga — Thu, 12 Jun 2008 19:15:55 +0000

I love the look of these. Perfect for leftover rice.