*If you are a vegetarian, substitute any variety of cooked or canned beans for the ham. Fully drain all liquid, then mash the beans before mixing into the rice cake mixture.
½ teaspoon celery salt
Sriracha sauce to taste
How to Make Perfect Sticky Rice
Fresh-cooked rice is the essential ingredient in rice cakes because the rice is stickier when it’s warm, helping the cake hold together.
Calrose rice, a strain of medium-grain rice common in Asian cooking, is a type of sticky rice that is widely available. This variety cooks fast (in 20 minutes or less in most rice cookers), retains a nutty flavor, and is just sticky enough to hold together. Any “sushi rice” variety should work well for making portables.
If you haven’t made the leap and bought an inexpensive rice cooker, here’s a simple stovetop method for cooking sticky rice: Combine rice, water, and a dash of salt in a large saucepan. Bring rice to a low rolling boil, cover, and cook over low heat until the water has evaporated, about 10 minutes. Turn heat off and leave covered for another 10 minutes.
When making rice cakes, the texture will vary based on how much moisture is in your rice and the proportions of rice to wet ingredients. Go slowly so you can find the magical combination of “stickiness” and flavor. If your rice cakes are a little dry, try rinsing the rice under cool water before cooking, or adding more water to the rice before cooking.
Denver Rice Cake Directions
Combine rice, water, and a dash of salt in a rice cooker and let cook.
Bring a sauté pan to medium-high heat with just enough oil to coat bottom of the pan. Add tomatoes, bell peppers, ham, and onions. Cook mixture until onions are translucent.
Pour in eggs and cook for just a few minutes, until eggs are almost dry and all ingredients are incorporated well. Remove from heat. Add any optional additions.
Combine rice with cooked ingredients. Evenly spread into a 9” × 12” baking pan and sprinkle with cheese.
Let set up for a few minutes, then cut into squares and wrap.
Per Serving: Calories 185, Carbs 31 g, Protein 6 g, Fat 3 g, Fiber 1 g, Sodium 78 mg