Recipe Lunchtime Rice Cake with Kimchi & Spring Onions
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Main meals
This dish also makes for a quick and easy shareable snack any time. While the recipe calls for kimchi and spring onion on top, the crispy rice cake base can play host to a range of flavours, so get creative there if you like!
You will need
Serves 6
- 2 cups of basmati rice, washed
- 4 cups water
- 1 teaspoon salt
- 15ml extra virgin olive oil
To serve
- 1 spring onion, green slices only
- 20g kimchi
Recipe: Simon Toohey
Directions
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Step 1
Add the rice, water and a pinch of salt to a cold pot. Cover and bring to the boil, reduce to a simmer until air pockets appear. If it is feeling a little more water, then do so and bring it back to the boil. Aim for the rice to be nearly fully cooked once the liquid has almost all gone.
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Step 2
Use the handle of a wooden spoon to create holes in the rice.
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Step 3
Turn up to medium heat and pour a little vegetable oil in the holes. Cook for about 5 minutes.
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Step 4
With confidence, turn it out onto a plate or chopping board.
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Step 5
Top with kimchi and spring onions to serve.
Recipe: Simon Toohey
