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Stir fried rice with beef recipe. Stir in 1 egg and 2 tablespoons of the butter. Add the milk stir cover and cook 10 12 minutes more or until the rice is tender. Sprinkle the rice and salt into the boiling water.
Rice cake called tteok in korean is a much loved traditional dish with many many variations. Leftover cooked rice egg milk and basil team up to form savory rice cakes in this quick and easy recipe that takes 10 minutes to make. The basic rice cake recipe is mild and kind of flavorless just like the store bought ones so i trump up the flavor by adding cheese spices or just cinnamon and truvia or any other sweetener.
They are very chewy and may be an acquired taste but once you get hooked youll crave them all the time. No festival day anniversary or celebrations is complete without them. The shape and size can also be customizable.
Reheat the rice cakes by soaking them in hot water for 5 minutes. Spread the mixture on a shallow plate cover with plastic wrap and refrigerate. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining.
Crispy rice has a revered place in many cultures these rice cakes which work well as a side dish to a piece of grilled meat or fish offer the delicious crunch of korean nurunji or middle eastern hkaka with some of the herbed cheesy goodness of italian arancini the basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint or can be made without either. Refrigerate leftover rice cakes in a tupperware for up to a week.
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