Cheesy Rice Cakes
6 cups chicken broth
100g unsalted butter
1 yellow onion, chopped
1 1/2 cups long grain rice
1/2 cup parmesan cheese
2 tablespoons oil
1/2 cup all-purpose flour
Salt and pepper to taste
1. In a large saucepan, bring chicken stock to a simmer.
2. In a medium saucepan, melt butter over medium heat. Add onion and stir until soft.
3. Add rice and stir until coated.
4. Add ladlefuls of stock, stirring constantly. Allow liquid to be absorbed before adding more broth.
5. Carry on adding broth until rice is soft but with a slightly bite.
6. Remove rice from heat and stir in Parmesan cheese, salt and pepper.
7. Spread rice evenly in a greased sheet pan and refrigerate overnight.
8. Cut rice spread into squares.
9. Coat rice cakes in flour.
10. Heat oil over medium heat in a large pan.
11. Fry rice cakes until golden brown.
