Maple Walnut Rice Cakes

(NC)—Looking for an unexpected and delicious way to use leftover rice? These tender and delicious rice cakes have an appealing nutty flavour and the added bonus of being gluten-free.

2 eggs 2

2 tbsp milk 30 mL

1 tbsp maple syrup 15 mL

2 cups cooked, U.S. long grain white or brown rice 500 mL

1/2 cup rice flour 125 mL

1/2 cup chopped toasted walnuts 125 mL

1/2 tsp salt 2 mL

1/2 tsp ground cinnamon 2 mL

2 tbsp melted butter 30 mL

Additional maple syrup

Chopped fresh fruit (optional)

In a large bowl, whisk eggs with milk and maple syrup; stir in rice, rice flour, walnuts, salt and cinnamon.

Brush a large, nonstick skillet with some of the butter and set over medium heat. Working in batches, spoon 1/3 cup (75 mL) of rice mixture per cake into the skillet. Press lightly with the back of the spatula to flatten.

Cook for 3 minutes or until set and bottoms are golden. Turn and cook for 3 minutes or until golden. Repeat, brushing skillet with butter as needed, until all the rice mixture is used. Serve with additional maple syrup and fresh fruit (if using).

Makes 4 servings

Per serving: about 475 cal, 18 g fat, 11 g pro, 70 g carb, 2 g fibre, 669 g sodium.

Tip: Recipe doubles easily to serve a hungry crowd.

Tip: Transfer cakes as they are cooked to a baking sheet and place in an oven preheated to 150°F (65°C) to keep warm until ready to serve.

Optional Tip: Whole-wheat flour can be used instead of rice flour for those who aren’t worried about gluten content.