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Basmati Rice Tea Cakes

  • 1 pinch Ground Cloves
  • 1/2 tsp Nutmeg ground
  • 1/2 tsp Ground Cinnamon
  • 3/4 cup Sugar
  • 3 Eggs large, beaten
  • 1/2 cup Basmati White Rice
  • 2 cups Whole Milk


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.

Basmati Rice Tea Cakes



Products Used in this Recipe

Grains Beans Seeds
Basmati White Rice

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1 Review

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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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