Southern Rice Cakes
Southern Rice Cakes offer a savory, flavorful treat with peppers, onion, and thyme, perfect for brunch or a light meal, showcasing comforting Southern cuisine.
Ingredients
Instructions
- Heat butter in a medium skillet.
- Add chopped onion, green pepper, red pepper, and thyme.
- Saute lightly until vegetables are tender.
- Remove from heat and pour into a mixing bowl.
- Add cooked rice and egg to the bowl.
- Stir in flour and cornstarch.
- Add cream and cayenne pepper, mixing until smooth.
- Season with salt and pepper to taste.
- Add more cream if necessary to achieve a smooth batter.
- Heat clarified butter in a skillet.
- Add scoops of rice cake mixture to the skillet.
- Press down with a spatula to flatten.
- Cook until browned on both sides and heated through.
Tips & Substitutions
For a twist, try adding shredded cheese or cooked bacon to the rice mixture. If you're in a pinch, substitute the thyme with Italian seasoning. Ensure the mixture is not too wet; adjust the amount of cream accordingly. A silicone spatula works great for flipping the cakes without breaking them. This recipe is also versatile, making it a great addition to vegetarian recipes.
Serving Suggestions
Serve these Southern rice cakes as a delightful appetizer or a side dish. They pair beautifully with a fresh salad or a dipping sauce like ranch or aioli. For a complete meal, consider serving them alongside grilled chicken or fish. These cakes also make for a fantastic brunch item when paired with Danish open-faced cucumber sandwiches.
Storage & Reheating
Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for 4-5 minutes on each side until heated through and crispy. Alternatively, you can microwave them for about 1 minute, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Rice Cakes contains roughly 478 calories, with 12g protein, 76g carbohydrates, and 20g fat. It is an excellent source of vitamin C (249% of the Daily Value), iron (129% of the Daily Value), and dietary fiber (78% of the Daily Value). Note that it is relatively high in sodium, at 695mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rice for this recipe?
Absolutely! In fact, leftover rice works best as it holds its shape and flavor. Just ensure it’s cooled before mixing it into the batter. Freshly cooked rice can be too sticky and affect the texture of the cakes.
What can I serve with Southern rice cakes?
These rice cakes are versatile and can be served with a variety of dishes. They pair well with a simple green salad, grilled meats, or a dipping sauce such as a spicy aioli. Consider serving them for brunch with eggs for a hearty meal.
Can I make these rice cakes gluten-free?
Yes! To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is certified gluten-free. This way, you can enjoy the rice cakes without any gluten concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).