I recently found in an Asian market another product that I had never seen before: rice cakes. Not the round disks of puffed rice that dieters have been munching on for decades, but flattened oval, kind of paddle-shaped, disks made from pounded sticky rice. Of course, I bought some.I had absolutely no idea at the time what I was supposed to do with these, so I looked around a bit. I saw a few recipes where the rice cakes are sautéed or stir fried with other vegetables, and that’s something that I’m going to try. But according to the package, they can be fried for a popped rick cake snack, to which you can add “highly tasteful or plain ingredients” for “indeed a favourable dish either for entertainment or for home meal.”Well, how could I not give it a try? I fried a small batch in oil and, as you can see in the photo below, they do puff up. I fried them until they were golden brown, at which point they are quite crisp but hard. Not unpleasantly hard—some people like that, including me. The ones that were more lightly fried had a flakier texture. A sprinkle of sea salt over the top and that was it.
So there you have it for fried rice cakes—a lighter fry for flaky/crispy, a longer fry for crunchy/crispy. (Make sure you dry the rice cakes before putting them in the oil. See note below about soaking.)But what I really wanted to try was rice pudding. Would it taste or be anything like regular rice pudding? I made mine with coconut milk and I can honestly say that it came out pretty darn good. What made it truly different from regular rice pudding, though, was the texture. Because the rice is in the form of these paddles that retain their shape, you have something that requires chewing, not just a mashing, as with regular rice pudding. I’m very much about texture where food is concerned, so I enjoyed this more than I normally enjoy rice pudding (never one of my favorite desserts).
If rice pudding is not usually your thing, whether because of the texture or because it’s a “milky” dish (another reason why I don’t usually care for it), try my recipe below. You might just like it.
So this is my coconut rice-cake pudding. It’s vegan, gluten free, and dairy free. Give it a go, and let me know what you think. Enjoy!
Coconut Rice-Cake Pudding
Note that the rice cakes have to soak in water a minimum of 12 hours or overnight before using them in any recipe.
Makes 2 servings.
2 ounces (about 2 cups) rice cakes
1 cinnamon stick
2 cups coconut milk
½ cup coconut water or plain water
¼- 1/3 cup sugar (based on your sweetness preference)
½ teaspoon kosher salt
½ teaspoon vanilla extract
Garnish: Cinnamon and coconut flakes
Place the rice cakes in a bowl with enough water to cover by about an inch for a small amount or 2 inches for an entire bag. Cover and let soak in refrigerator at least 12 hours or overnight.
Drain the rice cakes and place them, along with the cinnamon stick, in a medium saucepan with water to cover. Bring to a boil; lower the heat to low and simmer 5 minutes.Drain and return the rice cakes and cinnamon to the pot. Add the coconut milk, coconut water, sugar, salt, and vanilla. Bring to a boil; lower heat to low and simmer, partially covered, until thick and creamy, about 45 to 55 minutes. Stir frequently, especially in the last 15 minutes of cooking.
Divide the pudding between 2 pudding dishes and garnish with cinnamon and/or coconut flakes.