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Jalapeno Cheddar Rice Cakes

We're a big fan of all things ooey-gooey-cheesy. The flavor, the texture, it’s all fantastic and pairs so perfectly with beautifully plump rice; it’s no surprise that cheesy rice is pretty much always good rice!

 

Ingredients

4 cups cooked Riceland long-grain white rice, cooled
2 whole large eggs, lightly whisked
1 cup french fried onions
2 heaping tablespoons cornstarch
1 (4 ounce) can diced jalapeños, drained
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 cups shredded cheddar cheese (mild or sharp are both great options, or a combination of both)
2 whole fresh jalapenos, sliced very thinly
2-3 tablespoons olive oil

Preparation

  1. In a large bowl combine all ingredients through the cheddar cheese until very well combined.
  2. Line a baking sheet with foil and spray lightly with cooking spray.
  3. Scoop the rice mixture into 1/3-cup portions and gently form into disks on the prepared baking sheet.
  4. Top with jalapeño slices as desired.
  5. Repeat until all of the rice mixture is used.
  6. Cover lightly with another sheet of foil and refrigerate for at least 3-4 hours.
  7. When ready to cook, heat a nonstick skillet over medium heat for 5 minutes.
  8. Drizzle in half of the olive oil and heat for another 30 seconds.
  9. Add the rice cakes, about three at a time, and cook for about 2-3 minutes per side until golden brown.
  10. Repeat until all of the rice cakes are cooked.
  11. Enjoy hot!
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