Annie's Cooking Club

Makes 8 cakes

Time: 1 hour

3 cups cooked jasmine or Botonia rice, cooled to room temperature.

1 T sugar

1 T rice vinegar

1 t. cornstarch

1 t. salt

2 t. sesame seeds

2-4 T vegetable oil

Combine rice, sugar, vinegar, cornstarch, and salt.  Scoop and press rice into a ¼-cup measuring cup coated with nonstick spray.  Tap cake out onto a parchment-lined baking sheet. 

Grently press ¼ t. sesame seeds on the tops of each cake.

Heat 2 T. oil in a large skillet over medium-high.  Add rice cakes, seed side down, and sauté 5 minutes on each side, or until rice is golden.  Add additional oil is needed to prevent burning.