Wednesday, February 10, 2010

Rice Fritters

This is adapted from a recipe in Rachael Ray's magazine. 

1 cup white rice
2 1/2 cups chicken or vegetable stock
1 cup shredded mild cheddar cheese
1 cup grated parmesan cheese
1 egg
salt & pepper to taste
2-4 tbsp. olive oil 
1/2 cup bread crumbs

Cook rice in stock until all liquid is absorbed- about 20 minutes. Put rice in mixing bowl to cool for a few minutes. Add egg, cheese, salt, & pepper. Stir to combine. 

Line a sheet pan with parchment paper. Sprinkle 1/2 of the bread crumbs on the sheet pan. Form 12 mounds of rice mixture on the pan (on top on the bread crumbs). Gently press the mounds into patty shapes (approx. 3" around). Sprinkle the rest of the bread crumbs on top of the patties. 

Preheat a skillet with 1/2 of the olive oil on med-high heat. Cook the patties in batches for about 2 1/2 minutes on each side until golden brown. Drain on paper towel if necessary. 

Serve with sautéed spinach. I cooked the spinach in the same pan once all the fritters were done cooking. It only takes a minute to sauté the spinach. Add a pinch of red pepper flakes to spice it up a bit.