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Reviews for: Photos of Brown Rice and Corn Cakes
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1 of 16
About as good as it gets. The taste is spectacular they're filling they're cheap to make and they're really healthy for you. The first time I made exactly according the the recipe. Second time around added about a quarter cup of Parmesan cheese and used corn right off the cob that I had roasted first. Even better. Highly recommended recipe.
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(7)
I used chopped onions instead of chives and soy milk instead of cow's milk. Great tasting breakfast instead of pancakes!
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(7)
I made this on a whim after trying to figure out what to do with a ton of brown rice I had. They were delicious! I didn't have chives so I used chopped onion as the other reviewer suggested. I also didn't have nutmeg so I subbed with 1/8 tsp of chili powder and paprika. They were really really tasty! My kids ate theirs with a little ketchup and went back for seconds. This one is definitely a keeper.
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(4)
As the poster of this recipe I agree with some of the comments about improving the recipe. I wrote it to be simple easy to prepare and use ingredients that are generally available in the pantry. For guests I use fresh corn off the cob and wild rice. I also sprinkle a pinch of salt on the fried cakes -- it helps to bring out the flavor. I'm happy some have enjoyed the recipe!
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(3)
i made a half recipe with brown rice & frozen corn (partially thawed) and was very happy with the results. Will definitely make again.
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(2)
Rather bland I liked the over all taste but I might experiment with some spices later on. I used frozen corn that is what we had and soymilk.
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(2)
I changed this recipe up by adding a little honey (a few table spoons) to the mix and served the cakes with pure maple syrup. Instead of olive oil I used Pam no-calorie no fat non-stick spray and omitted the chives. The cakes were excellent and very well received by my family.
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(1)
I was really looking forward to these but we all found them fairly bland. I wish I had used fresh off the cob corn as I think that would have added flavor.
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(1)