Crispy Carnaroli Cakes with Cheese Curds

Crispy Carnaroli Cakes with Cheese Curds

prep time

minutes
cook time

minute
servings
8-10
cakes

Ingredients













Cooking Instructions

1

Melt butter in 12-inch nonstick skillet over low heat. Add green onions; cover. Cook over low heat until onions are limp but not brown, about 8 minutes. Remove from skillet. Add rice to skillet and cook over medium heat until lightly toasted, stirring once or twice. Stir in wine. Simmer until absorbed, stirring frequently. Stir in 1 cup water. Simmer until absorbed, stirring frequently. Add remaining 1 cup water. Simmer, stirring constantly, until all liquid is absorbed and rice is tender but still creamy, about 25-30 minutes. Stir in parmesan cheese and green onions; season to taste with salt and pepper. Stir in cheese curds.


2

Line 7 3/8 x 3 5/8 x 2 1/4-inch deep loaf pan with parchment paper. Press rice mixture very firmly into pan. Pack it tightly. Cover. Refrigerate several hours or overnight.


3

Remove pressed rice from pan; discard parchment paper. With serrated knife, cut into 8-10 slices. Dust each slice generously with rice flour. Heat 2 tablespoons of clarified butter in 12-inch nonstick skillet over medium heat. Add half of rice cakes. Do not crowd. Fry about 1 1/2 minutes or until golden brown. Carefully turn over. Cook 30 to 45 seconds longer or until golden brown and rice cake is starting to soften. Remove to individual serving plates Repeat with remaining slices and butter. Garnish with pea shoots and pickled beans.


Ingredients













Cooking Instructions

1

Melt butter in 12-inch nonstick skillet over low heat. Add green onions; cover. Cook over low heat until onions are limp but not brown, about 8 minutes. Remove from skillet. Add rice to skillet and cook over medium heat until lightly toasted, stirring once or twice. Stir in wine. Simmer until absorbed, stirring frequently. Stir in 1 cup water. Simmer until absorbed, stirring frequently. Add remaining 1 cup water. Simmer, stirring constantly, until all liquid is absorbed and rice is tender but still creamy, about 25-30 minutes. Stir in parmesan cheese and green onions; season to taste with salt and pepper. Stir in cheese curds.


2

Line 7 3/8 x 3 5/8 x 2 1/4-inch deep loaf pan with parchment paper. Press rice mixture very firmly into pan. Pack it tightly. Cover. Refrigerate several hours or overnight.


3

Remove pressed rice from pan; discard parchment paper. With serrated knife, cut into 8-10 slices. Dust each slice generously with rice flour. Heat 2 tablespoons of clarified butter in 12-inch nonstick skillet over medium heat. Add half of rice cakes. Do not crowd. Fry about 1 1/2 minutes or until golden brown. Carefully turn over. Cook 30 to 45 seconds longer or until golden brown and rice cake is starting to soften. Remove to individual serving plates Repeat with remaining slices and butter. Garnish with pea shoots and pickled beans.


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