- Cook Time
- Prep Time
- 2 cups chicken broth
- 1 cup long-grain rice
- 2 slices lean bacon
- 1 large egg
- 1/2 cup dried bread crumbs
In a small saucepan, bring the chicken broth and rice to a boil over high heat; reduce the heat to low, cover and simmer until the rice is tender, 16 to 18 minutes. Drain off any excess liquid if necessary and let cool.
While the rice cools, in a nonstick skillet, cook the bacon over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain and reserve the bacon fat in the skillet. Finely chop the bacon and add to the cooled rice.
Mix the egg and bread crumbs into the rice and combine thoroughly. Wet your hands to prevent sticking, then form the egg-rice mixture into 4 thin patties.
Reheat the bacon fat over medium heat. Add the rice cakes and cook, turning once, until golden, about 4 minutes on each side.