Persian Rice Cakes - Mini Taadegh - 4 pts xp

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Persian Rice Cakes - Mini Taadegh - 4

pts

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 11 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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--------------------------------

2 cups long-grain rice -- such as

jasmine or basmati

1 teaspoon salt -- plus more to taste

3 eggs

1/2 cup whole-milk plain yogurt --

preferably Greek style

1 teaspoon salt -- plus more to taste

1 tablespoon canola oil -- or vegetable oil

1 teaspoon butter

 

Soak the rice for 20 minutes in warm water to cover.

Add 1 teaspoon of the

salt to remove some of the starch.

 

Bring 8 cups of water to a rolling boil over high

heat.

 

Drain the rice and sprinkle it into the boiling water,

little by little.

Stir well.

 

Reduce the heat to medium and simmer the rice,

stirring from time to time,

for 6 minutes, until tender.

 

Drain the rice and allow it to cool for at least 20

minutes.

 

Preheat the oven to 350 degrees F.

 

Meanwhile, in a medium mixing bowl, whisk the yogurt

until smooth and

combined. Stir in the rice and season with salt to

taste.

 

Heat a medium nonstick, ovenproof saute pan over high

heat, and add the

oil and butter. When the butter browns, drop in four

to six 1/2 cup scoops

of rice and cook over medium heat until the bottoms

brown, about 6

minutes. Repeat the process until all the rice cakes

are cooked.

 

Place the pan in the oven and bake for 10 minutes. The

bottoms of the rice

cakes should have a beautiful crust and the tops

should be soft. Serve

immediately, with the crust side up.

 

Makes 10 to 12 medium rice cakes to serve 5 to 12.

 

Description:

" 4 pts "

S(Fromatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

Yield:

" 11 rice cakes "

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Per Serving (excluding unknown items): 164 Calories;

4g Fat (19.9%

calories from fat); 5g Protein; 28g Carbohydrate;

trace Dietary Fiber;

60mg Cholesterol; 417mg Sodium. Exchanges: 1 1/2

Grain(Starch); 0 Lean

Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : I like the sticky crust of a baked pilaf. I

got frustrated

that when I made pilaf in a big pot, there was

never

enough sticky crust to go around, so I came up

with this

recipe. By making individual rice cakes,

everyone gets

just the right amount of crust.

 

Yogurt and egg bind the rice in these little

cakes. I sear

them on the bottom side only so they get

golden and

crispy, but the top stays soft.

 

Nutr. Assoc. : 0 1326 0 0 0 0 0