{"id":14893,"date":"2012-05-11T00:07:06","date_gmt":"2012-05-11T07:07:06","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=14893"},"modified":"2012-05-11T00:07:06","modified_gmt":"2012-05-11T07:07:06","slug":"todays-recipe-old-fashioned-rice-cakes","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/14893","title":{"rendered":"Today’s Recipe: Old-Fashioned Rice Cakes"},"content":{"rendered":"

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<\/p>\n

OLD-FASHIONED RICE CAKES
\nPREP TIME: 15 MINUTES
\nCOOK TIME: 30 MINUTES
\nMAKES: 8 RICE CAKES<\/p>\n

2\u00a0\u00a0 \u00a0cups cooked brown rice, cold
\n1\u00a0\u00a0 \u00a0cup milk
\n\u00bd \u00a0 t salt
\n2\u00a0\u00a0 \u00a0T sugar
\n\u00be \u00a0 t cinnamon
\n\u00bc\u00a0\u00a0 t ground nutmeg
\n1 \u00a0\u00a0 egg, beaten
\n\u00bd\u00a0\u00a0 cup flour<\/p>\n

1. Preheat oven to 400\u00b0F. Add cooked rice to a double boiler. Pour in milk. Cook over medium heat until rice is soft and the mixture has thickened (about 15 minutes). Remove from heat.
\n2. Stir in salt, sugar, cinnamon, and nutmeg. Mix well. Then add beaten egg and flour.
\n3. Line two cookie sheets with parchment paper and using an ice cream scoop or a \u00bc cup measuring cup,\u00a0 scoop rice mixture onto cookie sheets.
\n4. Bake at 400\u00b0F for about 15 minutes. Serve while hot with butter and jam*.<\/p>\n

Gather ingredients. Preheat oven to 400\u00b0F.<\/p>\n

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\nAdd 2 cups of cold, cooked brown rice to a double boiler.<\/p>\n

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\nPour in 1 cup of milk.<\/p>\n

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\nCook over medium heat until the rice is soft and the mixture has thickened.<\/p>\n

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\nRemove from heat.<\/p>\n

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\nAdd \u00bd\u00a0 t of salt.<\/p>\n

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\nAdd 2 T of sugar.<\/p>\n

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\nAdd \u00be t of cinnamon.<\/p>\n

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\nMix well.<\/p>\n

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\nAdd 1 beaten egg.<\/p>\n

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\nAdd \u00bd cup of flour.<\/p>\n

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\nMix well.<\/p>\n

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\nLine two cookie sheets with parchment paper. Using an ice cream scoop or a \u00bc cup measuring spoon, scoop rice mixture onto cookie sheets.<\/p>\n

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\nBake at 400\u00b0 for 15 minutes.<\/p>\n

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\nServe while hot with butter and Carrot Cake Jam. *Try our recipe for Carrot Cake Jam on page 54 of the “Road Trip” June\/July 2012<\/a> issue of MaryJanesFarm.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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