Lunchtime Rice Cake with Kimchi & Spring Onions

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!

Preparation time Prep: 5 mins
cook 25 mins
Skill level Easy Peasy

You will need:

  • 2 cups of basmati rice, washed
  • 4 cups water
  • 1 teaspoon salt
  • 15ml grapeseed oil
To serve
  • 1 spring onion, green slices only
  • 20g kimchi
Recipe: Simon Toohey


  • 1Add 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.
  • 2Use the handle of a wooden spoon to create holes in the rice.
  • 3Turn up to medium heat and pour a little vegetable oil in the holes. Cook for about 5 minutes.
  • 4With confidence, turn it out onto a plate or chopping board.
  • 5Top with kimchi and spring onions to serve.
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