Basmati Rice Tea CakesContributed by: Roy Pingo, cookbook author & chef
Directions
Rinse rice in 2-3 changes of cold water. In a saucepan, heat milk until very hot (do not boil). Add rice, cover and cook until rice is very soft, using medium low heat (about 20 minutes).
Place rice into a bowl and mash with a fork. Let cool thoroughly. Add eggs, sugar, cinnamon, nutmeg and cloves. Mix well. Shape into this rounds 2" in diameter. Fry on lightly oiled griddle until lightly browned on both sides, using medium-high heat. Serve at room temperature. Makes 24 cakes. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Ratings & Comments (1)
1 Review 
Mary September 18, 2012
These are extremely delicate & you will need to finesse them to turn them w/o breaking. My husband & I like them. My kids did NOT like them. We tried a dollop of cinnamon applesauce on top & the tang really enhanced the teacakes. Overall, I'd say these are worth a try.
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Nutritional Information
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