On a sweltering Monday afternoon, kitchen windows across Queens were propped open as home cooks tried a new approach to summer starches: crunchy butter rice cakes. The method, gaining attention after a recent New York Times feature, calls for leftover rice, salted butter, and a hot nonstick pan. No specialty ingredients required.
The recipe’s appeal seems rooted in its simplicity. Jasmine, a home health aide in Elmhurst, reported frying a batch for her family before her evening shift. 'It’s like rice turned into chips,' she said, serving the crispy cakes alongside cold cucumber salad.
The technique involves pressing cold rice into small patties, then frying them in butter until both sides form a golden crust. Recipes encourage patience—five minutes per side yields the best texture. The cakes can be finished with sea salt or scallions. Some cooks add grated parmesan or chili crisp.
With city kitchens heating up, many are seeking meals that require little time at the stove. These rice cakes, prepared in under 20 minutes, fit the bill. They also make use of leftovers after weekend dinner parties or Saturday takeout, which have been common across the five boroughs this month.
For those looking to try the recipe, the article is available online. Ingredients are likely on hand for most, making it a practical option for the start of another hot New York week.