Rice Cookers Recipes

Brown Rice & Black Bean Crisps

Brown rice patties filled with black beans, bacon, salsa and green onion are fried until crisp and topped with eggs and cilantro. This rice appetizer is filling, makes a great presentation and is gluten free!



Ingredients (serves 3-4):
To Cook in the Rice Cooker:
  • 1-1/2 cups (rice measuring cup) brown rice
  • Water to fill to water level 1.5 for "BROWN RICE"
  • 1/2 tsp. salt
To Prepare Separately:
  • 1/2 (15 oz.) can black beans, rinsed and drained
  • 3 strips cooked bacon, finely chopped
  • 1/4 cup gluten free Mexican style tomato salsa
  • 1/4 cup green onion, finely chopped
  • 1/2 tsp. dried thyme
  • Salt, to taste
  • 1/2 Tbsp. gluten free canola oil or other neutral flavored oil
Topping (Optional):
  • 1 whole egg per cake
  • Gluten free ketchup or chili sauce, to taste
  • 1/2-1 Tbsp. cilantro, chopped
Ingredients (serves 6-8):
To Cook in the Rice Cooker:
  • 3 cups (rice measuring cup) brown rice
  • Water to fill to water level 3 for "BROWN RICE"
  • 1 tsp. salt
To Prepare Separately:
  • 1 (15 oz.) can black beans, rinsed and drained
  • 6 strips cooked bacon, finely chopped
  • 1/2 cup gluten free Mexican style tomato salsa
  • 1/2 cup green onion, finely chopped
  • 1 tsp. dried thyme
  • Salt, to taste
  • 1 Tbsp. gluten free canola oil or other neutral flavored oil
Topping (optional):
  • 1 whole egg per cake
  • Gluten free ketchup or chili sauce, to taste
  • 1-2 Tbsp. cilantro, chopped
1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan. Add water to the corresponding water level for “BROWN RICE," and salt to the inner cooking pan. Then, stir well with rice using the rice spatula. Cook the rice using the “BROWN” setting.
2

While the rice cooks, prepare the other ingredients. In a large bowl, combine black beans, bacon, salsa, green onion, thyme and salt. 
3

When rice completes cooking, gently fluff the rice with rice spatula, and spread onto a large plate.
4

When the rice is cool to the touch, add the cooled rice to the salsa mixture and knead well until all ingredients are combined.
5

Moisten hands with water and make rice cakes - about 3 inches wide, 1/2 inch thick - and place on a large plate. Rice cakes may be made up to 2 days in advance and stored in a refrigerator.
6

Heat skillet on medium high and add oil. When the oil is very hot, gently place rice cakes in the heated skillet and reduce heat to medium. Fry cakes until both sides are crisp and hot in the center. Serve immediately.
7

Optional:
Hold cakes warm while preparing the eggs. Place one cooked egg on top of each cake, drizzle ketchup or chili sauce over egg and sprinkle chopped cilantro.
8

Enjoy!

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