Basmati Rice Cakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
138 mg
21 g
2 g
0 g
26 mg

¼ cup fresh cilantro
1 cup basmati rice
1 14-oz can lite coconut milk
½ cup water
2 kaffir leaves
2 lg eggs, beaten
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup chopped, fresh chives

  1. Place cilantro in a cheesecloth and tie to form a sachet.
  2. Place cilantro, rice, coconut milk, water and kaffir leaves in a medium sauce pan with a tight fitting lid. Bring to a simmer, cover and cook over low heat until all liquid is absorbed and rice is tender, about 15 to 20 minutes. (Note: If necessary, add more water to cook the rice completely.) Cool for 15 to 20 minutes.
  3. Stir in egg, salt, pepper and chives to rice mixture.
  4. Preheat griddle or electric skillet to 350F. For each cake, use ⅓ cup rice mixture, form into a ball, and flatten to ¼-inch thickness. Spray griddle with canola oil spray, and place basmati cakes on griddle for 3 to 5 minutes or until crisp on each side. Place each cake on a baking sheet after grilling.
  5. Preheat oven to 350F.  Bake rice cakes for 10 to 12 minutes or until golden in color.


About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.