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Recipe Summary test

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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