Brown Rice Cakes

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Is brown rice the world's healthiest food? Probably not, but it's certainly one of the healthiest grains, right behind quinoa in terms of health benefits. I just can't say enough good about brown rice.

It’s high in fiber, it’s a good source of manganese, selenium, magnesium, phytonutrients, especially phenolics, and plant lignans.

It helps lower the risk of developing diabetes, metabolic syndrome, heart disease and stroke. It can help lower cholesterol and slow the progression of atherosclerosis and narrowing of the arteries. It helps to protect against heart disease and some types of cancer. Excerpted from

This is a really simple recipe for brown rice cakes that tastes fantastic and it's really good for you, too. The brown rice is really healthy on its own. By turning it into brown rice cakes you have the added health benefits from the red bell pepper, leeks, shallots, and garlic.

Drop a dollop of aioli onto a plate and smear it using the back of a teaspoon. Arrange the rice cakes on top. Arrange the broccolini alongside and drizzle with extra virgin olive oil.


One of my favorite vegetables, broccolini is a hybrid of broccoli and kai-lan.

Garlic Aioli

Aioli is a garlic mayonnaise that originated in France's Provence region.

Brown Rice Cakes and Roasted Broccolini With Confit'ed Garlic Aioli

  • Yield: 2 servings
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes


  • Stick Blender


For The Aioli

  • 12 garlic cloves, peeled
  • 1 cup / 250 ml extra virgin olive oil
  • 1 large egg
  • Kosher salt, to taste
  • Juice from 1 lemon
  • water as needed

For The Brown Rice

  • 1/2 cup / 3.5 ounces / 100 grams brown rice
  • 2 cups / 16 ounces /455 ml water
  • Kosher salt, to taste

For The Broccolini

  • 1 bunch broccolini, stems trimmed
  • Extra virgin olive oil, to coat
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

For The Rice Cakes

  • 1 small leek, split lengthwise and washed
  • 1/4 small red bell pepper, diced
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Extra virgin olive oil to coat the pan
  • Cooked brown rice
  • 1 large egg
  • 1/2 cup / 2 ounces / 56 grams breadcrumbs


For The Aioli

  1. Add the garlic cloves and the olive oil to a small saucepan. Place over low heat and allow to cook, uncovered, until garlic is soft and just beginning to brown slightly. When the garlic is done strain the oil through a fine mesh strainer into a small bowl. Put the garlic cloves into another small bowl and place both bowls into the refrigerator.
  2. Once both the garlic and oil has cooled to room temperature remove them from the refrigerator. In the cup for the stick blender add the egg and the roasted garlic cloves. Process on low to break up the garlic and then process on high until the mixture is smooth. Add half of the lemon juice and a pinch or two of salt and pulse to blend.
  3. With the stick blender running slowly begin to drizzle the oil into the mixture. Keep drizzling oil until an emulsion forms. 
  4. As you continue adding oil you'll see the emulsion get thicker and thicker. As it thickens add lemon juice to thin it out. If needed add some water a little at a time and pulse the mixture to thin it out. Keep working in this manner until all of the oil is incorporated and you have an emulsion that is thick like mayonnaise.
  5. When you are finished transfer the aioli to a glass container with a fitted lid. Set aside on counter top, do not refrigerate. See notes below.

For The Brown Rice

  1. Bring 2 cups / 455 ml water to a rolling boil. Add the brown rice and kosher salt, to taste. Stir, return to a full boil, reduce heat to medium-low, cover and cook until the water is absorbed, about 35 minutes.
  2. Once the rice is finished, remove from heat, uncover, and fluff with a fork. Set aside to cool.

For The Broccolini

  1. Preheat oven to 350° F / 175° C.
  2. Add the broccolini to a large mixing bowl. Add enough olive oil to coat liberally. Season with salt and pepper to taste and toss to thoroughly distribute the seasoning and oil.
  3. Spread out on a parchment lined sheet pan, in a single layer, leaving enough room to one side for the rice cakes. bake in a 350° / 175° oven until cooked through, about 25 minutes.

For The Brown Rice Cakes

  1. Add enough olive oil to coat the bottom of a medium frying pan, set aside.
  2. Slice the leek in half lengthwise and then again into quarters, lengthwise. Next slice crosswise into 1/8 inch / 3 mm strips. If you haven't already done so wash the leek in a strainer under running water.
  3. Add the leeks, red pepper, shallot, and garlic to the cold saute pan and place on a burner over medium-low heat. Season to taste with salt and pepper and cook until the shallot is translucent.
  4. Remove from heat and set aside.
  5. In a medium mixing bowl, add the cooled brown rice from the previous step, the sweated vegetables, and the egg. Stir to thoroughly incorporate.
  6. Divide the mixture into 4 equal sized balls and flatten to make inch thick round disks. Gently dredge each disk in breadcrumbs taking care to thoroughly coat.
  7. Fry rice cakes in olive oil over medium heat until just brown on each side. 
  8. Remove broccolini from oven after 15 minutes and arrange rice cakes on the parchment lined sheet pan. with the broccolini. Return the pan to the oven and finish baking until cooked through, about 12 more minutes.

Putting It All Together

aioli dollop

Using a spoon, drop a dollop of aioli onto a plate.

aioli smear

Smear the aioli using the back of the spoon. 

Rice Cakes with broccolini

Place the brown rice cakes on top of the aioli smear and arrange the broccolini alongside. Drizzle the broccolini with extra virgin olive oil, if desired.



This is going to seem counterintuitive, but, raw egg thickened emulsions that contain an acid will kill any salmonella bacteria that has contaminated the emulsion. However, the acid does a far better job of killing the bacteria if left at room temperature for several hours before being stored in the refrigerator.

The aioli in the picture was made at 2:00 PM. We ate the aioli with dinner at 6:30 PM and I left it out on the countertop until 10:00 PM, then I refrigerated it. I do this with all my raw egg thickened preparations.

Acid does a good job of killing the salmonella bacteria, but only at room temperature. In the refrigerator any salmonella bacteria present won't multiply but they won't die either, like they would have at room temperature.

As I pointed out, acid kills salmonella, but only at room temperature. I don't know why. As I've researched this subject neither does anyone else, yet.

As I understand the research, the white coat wearin' lab dwellers can't figure out why it kills at room temperature and not at refrigerator temperature.

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