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Epicurious

Caraway Rice Cakes

3.1

(6)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes 6 cakes

Ingredients

1 cup water
3/4 cup chicken broth
3/4 cup long-grain white rice
1 teaspoon caraway seeds
1/4 teaspoon salt
1 tablespoon unsalted butter, melted

Preparation

  1. Step 1

    In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.

    Step 2

    Preheat broiler and butter a baking sheet.

    Step 3

    Fluff rice with a fork. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.

TagsRiceRice & GrainsSideDinnerNut FreeGluten Free5 Ingredients or FewerEasySimmerGourmet
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