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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This were very tasty. Ingredients:
1 cup water |
3/4 cup chicken broth |
3/4 cup long-grain white rice |
1 teaspoon caraway seed |
1/4 teaspoon salt |
1 tablespoon unsalted butter, melted |
Directions:
1. In a 1 1/2 to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
2. Preheat broiler and butter a baking sheet.
3. Fluff rice with a fork.
4. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet.
5. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart.
6. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes.
7. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.
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