How the fvck do you make rice cakes?

I've been googling this shit for like an hour and theres not one single g/damn recipe on how to make the dry puffy circular health food type rice cakes.

All the recipes are either like an actual cake (that happens to contain rice), or some crappy twist where an idiot pops rice or corn, mixes it with a ton of peanut butter and other fattening shit and makes what I don't really consider a real rice cake in the least.

I want to experiment with flavors but right now does anyone know how to make a generic rice or corn cake W/OUT anything but the bare essentials (no flavoring or anything).

I don't understand how you take popped rice or corn, than make it stick together and hold form. I'm mixing popcorn with water right now and trying to cook it on a frying pan with out oil lol. (because oil obviously isn't used in store bought rice cakes) I don't care about taste right now I just want to know how to make the shit hold a tight form like rice cakes do. Like popcorn and poprice are fragile but the cakes somehow manage to get rigid like a mfkr. I don't get it.

Any help would be appreciated. Thanks!

http://i26.tinypic.com/25ezmvc.jpg

Wouldn't it be easier to just buy a bunch of them unflavored and experiment with your own flavoring? :scratch:

they are pretty cheap from the shop

no way they're a friggn rip off. I was looking today and cheapest I can find unflavored is $2.29 a roll (maybe like 12 you get idk).
The amount of rice or corn it would take to make that amount prob cost like $.50

Maybe I'm cheap but I its like buying bottled water, fvck that. =]

Cost almost nothing here....lol, but will look for one

Well I mixed about 3 cups of popcorn (to simulate popped rice) with like a 1/2 cup of water and crushed it together than poured out the excess water.
It turned into a weird bally mass that I shaped into a hamburger like patty.

Threw it on a teflon pan, tried to flip it and it shattered into a million pieces, tried putting it back together and just wasn't happening.
I just want to know how its done know more than actually doing it the right way.

Can't believe youtube doesn't even have it.

Quote:

---

Ingredients
• 1/2 cup short-grain rice
• 1/2 teaspoon salt
• 1/2 cup water, boiling
• 2 tablespoons oil
• 6 tablespoons butter
• 1 1/2 cups breadcrumbs
• 1 cup milk
• 2 eggs
Directions
1. Sprinkle the rice and salt into the boiling water.
2. Cover and cook slowly until the water is absorbed, 7-10 minutes.
3. Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
4. Stir in 1 egg and 2 tablespoons of the butter.
5. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
6. Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
7. Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
8. Carefully dip each cake into the egg and then cover with crumbs.
9. Melt the remaining 4 tablespoons of butter in a skillet with the oil.
10. When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

---

Will that do? I think you could skip the bread crumbs thou, anyhow its something

Quote:

---

Originally Posted by Older lifter

Will that do?

---

No that was one of the ones I found too.
Thats for a dense wet cake version.

I'm trying to figure out the foamy, dry, airated version. I'm starting to think these things are made in space where theres 0 gravity or some shit.

I cant even find info on their commercial manufacture that describes the method.

Quote:

---

• 1 3/4 cup water
• 3/4 cup long-grain white rice
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted

Preparation
In a 1 1/2- to 2-quart heavy saucepan bring water, rice and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
Preheat broiler and butter a baking sheet.
Fluff rice with a fork. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes

---

Been told this is the one

What about this one

Quote:

---

Originally Posted by Older lifter

Been told this is the one

What about this one

---

Hmm, I don't know. I'm starting to think I've been misled and its not actually popped riced in rice cakes.
Popped rice is rice crispies and that stuff can be crushed by a strong breeze.

That def might be it when I think about it, at least I can go to bed now & I'll be back tommorow to bump if it works or not.

Awesome find, thanks!

Ohh hell, you looking for puffed rice ones....lol, these are the real ones that you find all over asia, by the way i live in asia.

Ok sleep easy,,,,,,,

dude, are you kidding me. buy some rice cakes you cheap mother****er.




lol.
j/k...well not really, 2.29 for 12, thats what, like 19 cents each..and you think you can save money making your own? let me put it this way..with all the hassle you are going through, to make a damn rice cake..lets say i walk into your kitchen, and offer to make you a perfectly good rice cake, for 19 cents..you're gonna say no, thats too steep?

Quote:

---

Originally Posted by thetank

dude, are you kidding me. buy some rice cakes you cheap mother****er.

---

:bbtribe: