If your rice cakes have gone slightly soggy, heat them in the oven to crisp them up. Rice cakes require special pressurised equipment to make. As such, it’s relatively difficult to safely make ...

don't want to turn on your oven (during a heatwave, for example), or if you just want to try something fun and different with ...

This rice pudding cake is every bit as wonderful as it sounds ... ingredients and leave for about 1 hour to cool. Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin.

If you ask an American or European about rice cakes, they’ll probably think of the hard, dry round discs made of puffed rice that are sold in health-food shops. The rice cakes eaten by many East ...

It may be too prosaic to describe this as a frittata made with boiled rice — it is much better than that. All it needs is a simple green vegetable like green beans or sweet-stem broccoli to go ...

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...

Add enough water to stock mixture to equal 8 cups and return to Dutch oven. Bring mixture to a boil. Stir in soy sauce. Add rice cakes and cook until chewy-tender, 2 to 3 minutes. Return shredded ...

Click here for even more one-pan meals. Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no boiling, precooking, or fussing required.