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Golden Rice Cakes with Sweet Potato-Ginger Sauce
July 30, 2010

My guests and I enjoyed this recipe. This was the second time I have made these rice cakes. The first time, I didn't use a food processor and simply grated the carrots and chopped the onions and peppers finely. I mashed the rice together with the vegetables. This time I used the food processor. Similar texture, and I have no preference. The amount of liquid for the rice, however, is off. The first time, I used 4 cups of water, since I "knew" 2 1/2 was far too low. My cakes were too wet. This time I followed the directions and the rice was so dry the cakes were falling apart. Next time, I will try 3 1/4 cups. The other thing I noticed was that the sauce is highly dependnet on the texture of the sweet ptotato. My first one was saucy, this time it was quite thick - more like a gravy. The thinner sauce was more appealing to the eye, but we ate all of it both times.