rice cakes are a favourite dish of mine, and it’s a staple of many a holiday feast.
They’re delicious, easy to make and packed with flavours.
But the rice cakes that I make in this dish, however simple, are not easy to come by.
The ingredients that go into the recipe are very simple, and as such they don’t require much preparation.
In fact, the first step in making a simple rice cake is simply to mix the rice flour, sugar and eggs together.
Once the ingredients are mixed and combined, the rice cake mixture is ready to be placed into the oven to rise.
You can store the rice in the fridge for a few hours to thicken it and make it more flexible for use in other dishes.
In fact I’ve been using this rice cake in my favourite stir-fry recipes all year round, and I’ve never seen a better version of the dish.
It’s a little bit like a cake of rice, but much softer and fluffier, which gives it a more savoury and flavourful flavour.
You can also use a combination of the three ingredients in this rice batter for a much more traditional Mexican rice pudding, or you can just use the plain rice in place of the eggs.
This recipe makes a large batch, so I recommend that you use a large pot for this recipe.
If you’re not prepared to make the whole batch at once, use the lid and place the rice on a tray, or use a small baking tray.
For a more traditional version, you can even use a muffin tin, or a tin of baking paper, and place it on top of the rice.
There are lots of different ways to use the rice, so you can experiment with different ways of using the rice to make this rice pudding.