Basmati rice cakes

In Brazil, rice cakes are a popular finger-food. Traditionally served at bars, they are prepared with long grain rice, soft cheese and spices. Maria Luiza and I, authors of this blog, are particularly fond of these rice cakes and we have them without fail alongside our cocktails when we go out in Sao Paulo. When making these the other day however, I decided to replace the long grain rice with basmati rice, and some of the traditionally used spices with Indian ones. The result was surprisingly delicious - an Indian flavoured rice cake worthy of being served at the best bars and pubs in Sao Paulo. We might just enter them in the city's next year's competition for the best rice cake recipes in town! 

Basmati rice cakes

Ingredients:

2 cups basmati rice

4 cups water

2 bay leaves

1 tsp butter

1 tsp turmeric powder

2 eggs

1/4 cup grated parmesan cheese

1/2 cup finely diced chives

1/2 tsp ground cumin seeds

1 tsp ground coriander seeds

1 tsp ground white pepper seeds

4 tbsp breadcrumbs

1/4 tsp baking powder

cheese of your choice, in small cubes (we recommend gruyer cheese) for the filling

Salt 

Sunflower oil

How to make:

1. Wash the rice thoroughly in cold water and leave it soaking in a bowl with two cups of water for at least 10 minutes. 

2. Put the remaining 2 cups of water to boil in a large pot. Add the butter, some salt, the bay leaves and turmeric powder to the pot and the remaining water and rice. When the rice has fully cooked, drain any excess water, remove the bay leaves and leave the rice to cool. 

3. In a large bowl, mix together all other ingredients (except for the cheese and oil). Add the cooked rice and stir everything together. Check the seasoning and add more salt if necessary. 

4. Roll the seasoned rice into small balls, filling each rice cake with a cube of cheese. 

5. Deep fry the rice cakes in sunflower oil until golden brown.