Papua New Guinean Rice Cake

Ingredients

In this adaptation, the Italian Torta di riso is transformed into a Papua New Guinean Rice Cake by incorporating local ingredients and flavors. The original sweet version is converted into a savory delight by replacing sugar with indigenous spices, such as turmeric and chili powder. The use of coconut milk adds a tropical twist and enhances the creaminess of the dish. Additionally, the cooking technique is modified to achieve a crispy golden crust, giving the rice cake a unique texture. We alse have the original recipe for Torta di riso, so you can check it out.

• 2 cups (400g) rice 2 cups (400g) rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice thoroughly and soak it in water for 30 minutes. Drain well.
2. 2.
   In a large pot, heat some vegetable oil and sauté the chopped onion and minced garlic until golden brown.
3. 3.
   Add the soaked rice to the pot and stir well to coat it with the onion and garlic mixture.
4. 4.
   Pour in the coconut milk and add turmeric, chili powder, and salt. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the pot from the heat and let the rice cool slightly.
7. 7.
   Grease a baking dish with vegetable oil and transfer the cooked rice into it, pressing it down firmly.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Bake the rice cake in the preheated oven for 30-40 minutes or until the top is golden and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Rice — Make sure to rinse the rice thoroughly before cooking to remove any excess starch and achieve a fluffy texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric — Use fresh turmeric if available for a more vibrant color and flavor.
• Chili powder — Adjust the amount of chili powder according to your spice preference.
• Vegetable oil — Use a neutral-flavored vegetable oil with a high smoke point for frying and greasing the baking dish.

Tips & Tricks

• For added flavor, you can sauté some diced vegetables, such as bell peppers or carrots, along with the onion and garlic.
• Serve the rice cake with a side of fresh tomato salsa or a tangy tamarind chutney for a burst of contrasting flavors.
• If you prefer a softer texture, you can increase the amount of coconut milk slightly.
• Leftover rice cake can be refrigerated and enjoyed the next day. Simply reheat it in the oven or microwave before serving.
• Experiment with different spices and herbs to customize the flavors of the rice cake to your liking.

Serving advice

Serve the Papua New Guinean Rice Cake warm as a main dish or as a side dish alongside grilled fish or chicken. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, cut the rice cake into individual portions and arrange them on a platter. Drizzle some coconut milk over the top and sprinkle with a pinch of chili powder for an attractive finishing touch.