I know that a rice patty sounds really weird.  I thought so too when I came up with it but after having it for breakfast again this morning, I have no complaints.  Now you don't have to make the compote, you can use jelly, just heat it up.  Make sure not to over heat the jelly because it can explode in your microwave, trust me on this.

I love sticky rice.  So much so that I don't even have to measure out my water.  I can throw 2 cups of rice into my cooker and then add water to the line that is engraved now on the  side.  The problem is that too much rice ends up on my hips, belly, calves, ankles, arms, face.......I think you get the picture.  So I haven't been eating it.  Last night my son asked for rice with dinner and since we were having BBQ butter steaks it only stands to reason that you make sticky rice.  Right?  Am I alone in this?  Oh well.  This morning there was once again that mass of left over rice.  I didn't feel like my breakfast rice pudding and wanted something a little more substantial.  Another thing, if you have left over rice, lay out your cling wrap of choice and place about one cup in the center, wrap it up.  Then store in the freezer, to defrost just let it sit out.  Voila, rice when you want it.  To reheat, wait until it is thawed out, place in a glass container and cover with a damp paper towel.  Heat at 30 second intervals.

Here is what I came up with: Rice and Egg breakfast patties. When making the patties, they will fall apart easily if you add too much beaten egg to them, go easy on the egg.  Also, I made mine fairly thick, you can make them thiner but not too thin. These are delicate to make but are really worth it.  I used Oat Flour for this recipe.  If you are using a blend of Rice flours it might make it a bit more sticky.  You could also use Buckwheat flour or Sorghum Flour but I would really stay away from the rice blends. 

Recipe:

Ingredients:

Egg and Rice patties:

1 cup sticky rice chilled 
1 egg, beaten
1 green onion finely minced
1 strip of crispy bacon, chopped
1/4 c of Oat floor (Gluten Free)
Salt and Pepper to taste
butter or margarine for frying (I used Ghee)

Compote:

1 cup Berries of your choice, I used Blueberries and raspberries
1/2 TSP sugar (or less depending on how sweet your berries are, you can also use Honey)
1TBSP water or juice (orange, apple but something not to acetic like pineapple)
1.  Add about 1 TBSP of beaten egg to the rice and massage around with your hand or gentle with a spoon.  You don't want to mush the rice.
2.  Add about 1/2 of the minced onion to the mix and 1 TSP of Oat Flour, and all the chopped bacon
3.  Gently form your patties
4.  Dredge in the floor until completely coated
5.  Make all patties
6.  Heat your butter/margarine/ghee/oil in a pan until hot, this should be over med to med-low heat.  You need it to heat all the way through without burning
6.  Right before they go into the pan, dredge in the egg.  This is where they can really fall apart so make sure to do it quickly.  
7. Salt and pepper to taste
Compote:

This is really easy to make.  It basically is just cooking down some fruit.  You can use fresh or frozen.

1.  Throw all into a sauce pan
2.  Heat on medium low until it begins to almost boil and then turn down to a low simmer
3.  Cook for 15 minutes on simmer.
4.  Done!

This can be stored in the refrigerator for at least 1 week.
Plate your Egg and Rice patty, sprinkle on the rest of the onion and drizzle with the compote.  The flavor of the savory and sweet is really refreshing.  I hope you enjoy them as much as I did.

Eat and enjoy!
Enjoy life,

It's the one you have.

Tammie
 
 
How do you have an "ish" at the end of souffle?  Easy, anytime I make an actual souffle, it fails miserably. By the time I got them part way out of the oven they deflated like old balloons.  It's sad and pathetic.  I decided that no matter, I would make something that kind of looks like a muffin and kind of looks like a souffle.  When I first took these out of the oven they were nice and puffed up and I thought  "Yea me", nano seconds later "awwww poop".  There they went BUT this time, it didn't matter because I was not calling them a souffle, I was calling them an "ish".  So there.  Problem solved.

I used the large muffin tins, you could use any size really.  Remember to spray inside each so they don't stick.

Alrighty then, on to the recipe:

6 Large Eggs
3 Tbsp Heavy cream
1/2 TSP Cornstarch
1 Green onion finely chopped
1 Strip of bacon, cooked and chopped (optional)
1-2 sausage links, cooked and chopped (optional)
Grated Montery Jack Cheese
Grated Cheddar Cheese
6 large muffin tins, or ramkins

Preheat the oven to 350 degrees F.
Prep your tins with a spray oil (I used coconut)

Lightly beat the eggs with 2 1/2 TBSP Heavy cream.  Using the reserve cream, make a paste with the cornstarch. Add this to the eggs and lightly beat.
Chop the green onion (finely), chop the bacon, sausage or other ingredients that you are using (mushrooms, dried tomatoes (fresh tomatoes might add to much moisture), Canadian bacon, ham etc.)

To the muffin tins layer:

A bit of the green onion
Cheese
Meat
Add egg to fill 2/3
Top with more green onion and cheese

Pop into the oven for 15-20 minutes until set and lightly golden brown.  
They will be puffed up when they come out of the oven and then will fall.  Don't worry about it.  They still taste light and fluffy.  I served thes

You can store these in a baggie in your refrigerator and freezer.  Reheat gently in the microwave wrapped in a damp papertowel for 10 seconds at a time.

Hope you enjoyed this recipe.  If so, leave a comment below!

Enjoy life, 
It's the one you have

Tammie