Pregnancy Friendly Orange Ginger Rice Cake Stack
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Learn more →Ingredients
4 servings
For the stack
- 8 plain rice cakes
For the glaze
- ¼ cup fresh orange juice (from about 1 medium orange)
- 1 tsp orange zest
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 1 tsp sesame oil
- ¼ tsp red pepper flakes (optional)
For serving
- 3 scallions, green tops only, thinly sliced
- 1 tsp sesame seeds
Instructions
- 1
In a small bowl, whisk together the orange juice, orange zest, tamari, maple syrup, fresh ginger, rice vinegar, cornstarch, and sesame oil (and red pepper flakes, if using) until the cornstarch is fully dissolved with no lumps.
- 2
Pour the mixture into a small saucepan and set over medium heat. Cook, stirring constantly, until the glaze thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 3–4 minutes. Remove from heat immediately.
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