Yield: 20 - 24 little cakes
Ingredients:
2 cups cooked rice
½ cup of milk
2 eggs
¾ cup grated parmesan cheese
7 tablespoons flour
½ cup frozen corn
½ cup frozen peas
Parsley
Salt
Pepper
Directions:
Preheat the oven to 400° F.
Line 2 baking sheets with parchment paper.
In a large bowl mix together all the ingredients except the milk. Add milk couple tablespoon at time mixing until it forms a dough.
Using a 2 tablespoons cookie scooper, scoop 12 rice little cakes on each baking sheet. Shape each cake like a 3” round circle.
Bake for 30 minutes or until light golden brown, flipping them after 15 minutes.
Bolinho de Arroz - Little Rice Cake
Hi Everyone,
The recipe for today is Rice Little Cake – Bolinho de Arroz and it is a great recipe for leftover rice and veggies.
When I make rice at home, I always cook extra, so I can make Bolinho de Arroz the next day. I use any leftovers or frozen veggies for this recipe. It is a very easy recipe to make and my family loves them.
When I have Bolinho de Arroz leftovers, I pack them up with some veggie and fruit and my kids’ school lunch is read for the next day… and yes, they are delicious cold too!
Check this recipe out on the recipe page and watch my video on You Tube.