Grammies Polish Rice Cake Recipe 455

Steps:

• 1.Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently. 2.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. 3.In large bowl, combine the butter and cream cheese. Cream well with wooden spoon. 4.In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well. 5.Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins. 6.Pour batter into the prepared pan, pat top to avoid any air bubbles. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cake stand for one hour before turning out of pan.

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined. 2.Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside. 3.Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries. 4.Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.

Steps:

• Rinse the rice until the water runs clear. In a heavy saucepan over high heat, combine the rice and water and cover with the lid ajar. Bring the water to a boil, shift the lid so that it covers the pan tightly, turn down the heat to very low, and cook for 20 minutes until the rice is tender and the liquid is absorbed. Never stir the rice during this time. Don't even uncover the pot to peek. Remove from the heat and let rest for 10 minutes before serving. Your rice will be proper.

Steps:

• In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
• Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.