Crispy Rice-cakesUser Submitted Recipe
1 cup cooked white rice
1 tsp dry rosemary
1 tsp dry thyme
14 fresh grated parmesan
12 fresh bread crumbs
low sodium chicken stock
Cook rice as directed in standard recipe. Add herbs in water for chicken stock. Rice should be slightly sticky.
Let rice cool and combine rest of ingredients, reserving some bread crumbs to get proper consistency. You should be able to form small ping pong ball sized rounds. Compress into patties rather thin approx. 14 inches
Sauté in oil and butter until crispy and golden brown. Serve as a side for most any dish, or basic marinara.