Chinese Rice Patties

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* Exported from MasterCook *

 

Chinese Rice Patties

 

Recipe By :Mille Chan's Kosher Chinese Cookbook

Serving Size : 20 Preparation Time :0:00

Categories : Veggie

 

Amount Measure Ingredient -- Preparation

Method

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2 cups long-grain rice

3 cups water

2 cups corn oil -- for deep-frying

Kosher salt -- optional

 

Rinse rice several times. Spread it in an even layer

the entire surface of an approximately 12x15-inch

jelly roll pan. Slowly add the water. Be sure the

grains of rice are touching each other and are evenly

distributed. Let stand for 30 minutes. Preheat oven to

350F.

 

Cover the jelly roll pan with a large sheet of

aluminum foil. Bake for 30 minutes. Remove the foil

and turn to 300 degrees F. Continue to bake,

uncovered, for 1 hour more. Remove the pan from the

oven and allow the rice to dry undisturbed overnight.

 

The next day, cut the rice into 3-inch squares. Store

in an airtight container for up to 2 months until

needed.

 

When ready to use patties, heat the oil in a wok to

about 375 degrees F. Deep fry the rice patties a few

at a time on both sides until they puff up. Sprinkle

with salt while hot if they are to be eaten as a

snack, or store in an airtight container to be used in

Sizzling Rice Soup.

 

Makes 20 patties

 

S(Formatted by Chupa Babi):

" 08.10.07 "

Copyright:

" 1990 "

Yield:

" 20 patties "

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Per Serving (excluding unknown items): 260 Calories;

22g Fat (75.4% calories from fat); 1g Protein; 15g

Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Fat.

 

NOTES : Chinese cuisine has many snacks and this is

one of them that's easy to make. They're also the

sizzle in Sizzling Rice Soup.

 

Nutr. Assoc. : 0 0 0 0

 

 

 

 

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