Sticky white rice is best for this recipe because it holds its shape well. It’s better to make your rice cakes thinner rather than thicker, because they will expand a lot during cooking. To make this process easier, you can press the rice into a simple circular cookie cutter or round mold. [3] X Research source
If you aren’t quite ready to fry the cakes, you can store the dried ones in an airtight container indefinitely until you’re ready. [4] X Research source
Depending on the size of your pan, you may be able to cook more than 2 rice cakes at the same time.
If you’d like, you can dress up this recipe by mixing half of a small onion (chopped), 4. 929 mL (1. 000 tsp) minced garlic, and red pepper flakes, onion powder, and parsley to taste. This recipe also lends itself really well to experimenting. Add your favorite vegetables and spices to make the patties your own. Carrots or green onions might be yummy additions. [9] X Research source
If you feel like your rice is not sticking together enough, add another egg to the mixture to increase the stickiness.
Be careful when flipping the patties, as they can easily break. This won’t affect the taste at all, but they just won’t look pretty on a plate. [11] X Research source It’s best to eat cheesy rice cakes right after eating them, as the oil will go rancid if you try to store it.
