Ingredients Jump to Instructions ↓

  1. 4 cups 640g / 22oz Cooked sticky rice

  2. 2 tablespoons 30ml Chopped parsley

  3. 2 tablespoons 30ml Chopped chives

  4. 8 oz 227g Herbed goat cheese with peppercorns

  5. 2 tablespoons 30ml Truffle oil Salt - to taste Freshly-ground black pepper - to taste Olive oil - as needed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl, combine the sticky rice, parlsey, chives, goat cheese, truffle oil, salt, and pepper. Mix well and taste, to check seasoning. Place a large, nonstick saute pan over medium heat. When pan is hot, add enough olive oil to coat the bottom of the pan. Place the rice mixture into the pan and press down so it forms 1 big cake. Cook until golden brown, about 5 minutes. Carefully flip the pancake, and cook on the other side until golden brown, about 5 to 6 minutes. Remove from the pan and slice. This recipe yields 6 to 8 servings.


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