Carolina Gold Rice Cakes

Chef Bill Stacks

Ingredients
1 cup Carolina Gold Rice
4 cups Chicken Stock
1 tsp Salt
½ tsp White pepper
4 slices, cooked & chopped Bacon
2 cloves Garlic, minced
1 each Shallots, fine dice
½ Red Bell Peppers, small dice
1 each Green Onion, fine dice
2 each Eggs, beaten
½ cup Flour, All Purpose
1 tsp Baking Powder
1 cup Panko Bread Crumbs

Directions
1. Bring Stock to a boil. Add rice and stir. Bring down to a simmer. Cook until rice is creamy. Drain off excess Liquid and cool at room temperature.
2. Sauté shallots, garlic, Red Pepper, Green Onions with chopped bacon. Cool to room temperature. Add this mixture to cooled rice.
3. Add flour and eggs.
4. Form rice into cakes to desired size—makes four large rice cakes or up to 12 small “taste” rice cakes.
5. Coat with Panko Bread crumbs.
6. Sauté at a medium heat until rice cakes are a light brown.