With a moistened spoon, press the rice into an inverted Mason jar ring making sure the edges aren’t jagged, flip the ring over, push the rice out with the back of the spoon, and dehydrate the rice cakes.
Good thing these rice cakes are extremely easy to make. The ingredient list is also very short, as you’ll see.
But to be on a safe side, let me preemptively answer some imaginary questions which I suspect some of you might have.
Q: Can I use jasmine rice in this recipe?
A: No.
Q: But …
A: (Covering her ears) “YANKEE DOODLE WENT TO TOWN A-RIDING ON A PONY, STUCK A FEATHER IN HIS CAP AND CALLED IT …”
Q: Wow. That’s mature of you, Leela. Seriously, though, can I use non-sticky long grain rice?
A: You can. But I wouldn’t. And if pressed, I’d say you shouldn’t. Fried jasmine rice cakes are nowhere near as light and crispy as fried sticky rice cakes. I’ve tried using jasmine rice in this recipe, and I didn’t like the result at all.