Low Sodium Gluten Free Strawberry Yogurt Rice Cakes

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Low Sodium Gluten Free Strawberry Yogurt Rice Cakes

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Ingredients

4 servings

For the rice cakes

1 ½ cups short-grain white rice
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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2 ¼ cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp honey
1 tsp vanilla extract
2 tbsp neutral oil (such as avocado oil or canola oil), divided

For the topping

1 cup plain greek yogurt
1 tbsp honey
1 cup fresh strawberries, hulled and thinly sliced
1 tsp lemon zest (optional)

Instructions

1
Combine the rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes.
2
Remove the rice from the heat and let it stand, covered, for 10 minutes. Transfer to a large mixing bowl and stir in the honey and vanilla extract until evenly combined. Let the rice cool until it is just warm to the touch, about 20 minutes — it should be sticky enough to hold its shape when pressed.

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