Sicilian Rice Cakes

Purpetti di Riso

Somehow I?m stuck with leftover white rice every time I make  it. I hate to throw it out, but I?m not one to save food in the refrigerator hoping to use it the next day. Especially  a meat dish, I never store it for more than 3-4 hours after I make it, then out it goes, to it?s place of rest  Unless the dish can be frozen and then reused at a later date. But in the case of rice or potatoes and some vegetable, I might try to do something different with them, so as not to waste the food, and by dinner or by lunch the next day I have a completely different dish with the use of the leftover.

Yes, I cook more than one meal per day. In fact I cook at least three times a day, breakfast, lunch and dinner for sure, some times even a snack. So these little bites of rice come in handy just for snack or to accompany another dish.

Even Paco Tequila, my Duckshund enjoyed one little morsel, as I was transfering the rice cakes form the pan to a serving dish, one of them fell on the floor and Paco grabbed it before I could lower my eyes to see here it landed. He always sits in the kitchen when I cook, waiting for a moment like this. I think he likes my cooking!

Yields 12

Ingredients

1 egg beaten

1/2 tsp salt

2 tbsp parmesan or romano cheese

pepper to taste (0ptional)

3 tbsp Oil for frying

pinch of zaffron

1 tbsp butter

1 medium onion chopped

1 cup left over cooked rice

Directions

Melt the butter in a pan on low heat

Add the saffron and let the butter take it?s color

Add the onion and saute until onion is soft

Shut off heat

Add rice and mix until all is blended (we?re not trying to cook the rice again, but just incorporate the onion and saffron, so the rice takes on a yellow color.

In another frying pan add the oil and heat it up

Mix all ingredients together

Form into round cakes about 2 inches in diameter

Fry in oil on medium to low heat until golden brown

When ready transfer to a paper towel to absorb any excess oil

Serving Suggestions

as an accompaniment to an entree

as a snack

as hors d?hoeuvre

as a comfort food

I served them with a little Home Made Ricotta Cheese on top just as in the picture.