A special dish from Manipur made with Basmati rice instead of traditional sticky rice.
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Rinse the Basmati rice thoroughly under cold water until the water runs clear.
Soak the rice in water for at least 30 minutes.
Drain the soaked rice and add it to a pot with fresh water.
Bring the water to a boil, then reduce the heat to low and cover the pot.
Cook the rice for about 15-20 minutes or until all the water is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and let it cool slightly before shaping it into cakes.
For a more authentic flavor, you can add a pinch of salt or spices to the rice while cooking.
If you want a firmer texture, you can reduce the amount of water slightly.
Can I use other types of rice?
While this recipe uses Basmati rice, you can experiment with other types, but the texture may vary.
How can I store leftover rice cakes?
Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days.
Can I freeze rice cakes?
Yes, you can freeze rice cakes. Wrap them tightly in plastic wrap and store in a freezer-safe container.
What can I serve with rice cakes?
Rice cakes can be served with a variety of dips, sauces, or as a side dish with curries.
Is this dish gluten-free?
Yes, this rice cake recipe is gluten-free as it only contains rice.
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