Thursday, 10 December 2009

Crispy Rice Pilaf Cakes

With the leftover yogurt-herb mixture from fish tacos night, I decided to make some crispy rice pilaf cakes to go with the salmon fillets. I like making these because the individual cakes get very crispy and everyone gets just the right amount of crust. I also like the tanginess of the Greek yogurt (but then again, I'm a sucker for anything smothered in Greek yogurt).

2 cups long-grain rice, such as jasmine or basmati
1 teaspoon salt
3 eggs
1/2 cup Greek yogurt (or whole-milk plain yogurt)
1 tablespoon oil for frying

For Rice:

Cook rice, following instructions on package OR use a rice cooker (which is what I did. It makes life so much easier). Allow cooked rice to cool for at least 20 minutes.

For Cakes:

Preheat oven to 350F.
Whisk eggs with yogurt until smooth. Stir in rice and season with salt to taste.
Heat oil in nonstick, oven-proof pan. When hot, add 1/2 cup scoops of rice and cook over medium heat until the bottoms brown, about 6 minutes. Repeat process until all rice cakes cooked.

Place pan into oven and bake for 10 minutes. The bottoms of the rice cakes should be golden brown. Serve immediately with salmon, other fish or or seared scallops.

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