There are times that I want something mild and creamy. Something…, if you allow me to say, “bland”?
I like rice cakes. I make soups, stir fries, even deep fries with them. Typically Koreans make rice cakes with spicy chili paste but due to the recent fusion culinary trend in Korea, you can get quite creative with these guys.
So I made this ultimate “stomach comfort” dish that can sooth your soul as well — with cream sauce that you will love!!!Rice cakes are NOT your weight watcher’s dream food.
They are on the high side of Glycemic Index number and you need to put a limit on consuming these snow white beauty too often–unless you have super high metabolism like mine…
But, please, don’t let my warning to discourage your desire of trying this recipe. Eat and run 2 miles around your neighborhood afterward. That will take care of the sinful feeling…
Here is the castings on “snow white forever” episode 1.
There is nothing like watching your piggies curling up in your frying pan. Just fry the bacon until tender crisp. Remove from the pan.
You will see lots of bacon fat left behind. Use paper towel to soak them up, but leave about 1 Tbsp in the pan though.
Cut up your vegetables. I used Vidalia sweet onion but you can use leek (only white and light green part).
Saute onion and garlic in the reserved bacon fat until tender.
Add pepper and fry 2 more minutes or how ever long you desire… Season these guys with salt and pepper along the way.
Add your snow whites and fry 1 more minutes. Pour half and half, and let it thicken over medium heat. They thickens quite fast since rice has lots of starch.
Meanwhile chop your piggies and parsley the way you like…
When the sauce get slightly thicken, add Parmesan cheese or Romano cheese.
Adding a dash nutmeg is an optional but you will love what this adds to the flavor in the cream sauce.
At last throw some peas and parsley. Gotta eat vegetables! Sprinkle the bacon pieces on top when you serve.
Soft yet chewy and creamy… plus the crunch salty bite from the bacon! Enjoy, but don’t look at your tummy afterward. Just remember my comforting word to you. “A waist is terrible thing to mind”
Rice Cakes in Cream Sauce
- 1 lb frozen Korean rice cakes soaked in cold water for 10 minutes
- 4 strips bacon
- 1 sweet vidalia onion or leek white and light green part only, sliced
- 1 clove garlic sliced
- 1/2 yellow orange or red bell pepper, seeded and sliced
- 1/2 cup frozen peas thawed
- 2 Tbsp fresh parsley chopped
- 1 1/4 cup half and half
- 3 Tbsp grated Parmesan or Romano cheese
- a pinch nutmeg freshly grounded
- salt and pepper to taste
- In a skillet, cook bacon until crisp tender. Crumble or chop the bacon to small pieces, set aside.
- With kitchen paper towel wipe off bacon fat but reserve about 1 Tbsp of fat in the skillet.
- Add onion and garlic to the skillet and saute until tender over medium heat. Add bell pepper and continue to saute for another 2 minutes, seasoning with salt and pepper.
- Add rice cakes and cream and let them cook until the sauce gets thicken, stirring occasionally.
- Add cheese and nutmeg, stir to combine. Season with salt and pepper if needed. Add peas and parsley, toss well.
- To serve sprinkle bacon on top of rice cakes along with more parsley and peas if you like.
- Serve immediately.