Ginger-Jalapeño Rice Appetizers


This is a fantastic appetizer adapted from Martha Stewart's great resource, Hors d'Oeuvres Handbook.

 I often serve it prior to Asian-themed dinners.

INGREDIENTS
  • ½ cup long grain white rice
  • 1 small jalapeño , minced (seeds removed)
  • 1 egg
  • 1 T grated fresh ginger
  • ¼ cup flour
  • ½ t baking powder
  • 1 t kosher salt

METHOD

Cook rice by boiling 1 cup water in a medium saucepan. Add rice, cover and reduce heat to lowest setting. Cook for 15-20 minutes or until the water is absorbed. Transfer to a mixing bowl and allow to cool slightly.

In a small bowl, whisk together the jalapeño , egg and ginger.

In a separate bowl, combine the flour, baking powder and salt.

Add the egg mixture to the rice, folding in. Then stir in the flour.

Lightly spray a half sheet pan with canola spray and the spread the rice mixture evenly onto the pan. Cover the rice completely with plastic wrap and transfer to the refrigerator for 1-2 hours, or up to overnite.

COOKING

Heat 1-2 T canola oil in a 10” nonstick pan or griddle. When the oil is hot, begin breaking off pieces of the rice mixture and pan fry both sides until golden brown. The edges should be rough. Transfer cooked cakes to paper towels to drain and continue cooking the remainder, adding more oil as necessary.

Let cool, top with aioli (at right) or store in plastic container in the refrigerator. (Reheat on a baking sheet at 400° for 5 minutes.)

SERVING

Slice 2 jalapeño peppers crosswise as thinly as possible, removing the seeds where possible.

With a small spoon, dollop about ¼ t or less aioli atop each rice cake and top with a jalapeño round.

 

 Cilantro-Lime Aioli

Combine:

  • ¼ c mayonnaise
  • Juice of 1 lime
  • 1 T chopped fresh cilantro
  • Salt and pepper to taste