Rice Cake


  • 225 g (8 oz) long-grain white rice
  • 600 ml (1 pint) water
  • 2 teaspoons oil, preferably groundnut


Wash the rice and put into a 23 cm (9 in) wide, heavy pan with the water. Bring the water to the boil over high heat. Turn the heat down as low as possible, cover and cook the rice for about 45 minutes. The rice should form a heavy crust on the base of the pan. Remove all the loose surface rice, leaving the thick crust. (This loose rice can be used for making any of the fried rice recipes in Chapter Eight.)

Dribble the oil evenly over the top of the rice cake and cook over a very low heat for 5 minutes. The cake should lift off easily at this point. If it is still sticky, add another teaspoon of oil and continue to cook until the whole cake comes loose. Put the cake onto a plate until required.

Once cooked, it can be left at room temperature for several days. Do not cover the rice cake, as moisture will form and make it soggy. Let the rice cake dry out. It is then ready to be cut into several pieces, deep-fried and put into the Sizzling Rice Soup (see previous recipe). As a simple snack, break it into chunks and eat hot with a sprinkling of salt.