I got a great idea from the back of nutritionally-void Rice cake package the other day while searching through the pantry at my parents house. The concept was making mini pizzas using rice cakes. I thought this was genius, however, besides being low-calorie, rice cakes are made with white rice and are pretty much devoid of any nutrient-rich ingredients. This being said, the idea still seemed like something that would be really good. It looked like it would provide a nice crisp crust, which is somewhere where my pizzas usually fail because of all the toppings I pile on.
So I went to the store on mission: I figured if there were regular rice cakes, somebody must make brown rice cakes, right? Nope. So I took it upon myself to make my own with left over brown rice that I had. The problem is, I don’t know what actually makes the rice stay together and crisp like that. I formed the rice into small tortilla size rounds and baked them in the oven for about 10 minutes. I then took them out and topped them the according ingredients:
- Spaghetti sauce
- Chicken Breast
Here was the fall out:
As you can see, not all the chicken fit. Surprise.
These actually came out really well! The rice took on a nice crisp. It was not quite the same as the packaged rice cakes, though (but full on healthy nutrition!) What I didn’t think about was how I would actually eat them, since I they were a litte bit too crumbly to just pick up. I just used a knife and fork and the came out great (it’s not like the flavor changed because I coulnd’t pick it up!)
In other good news, look at this amazing gift I got for Christmas…
This present was good for all of us- I can use it to make food to eat, and yall can see me try out a larger variety of recipes! But, I mean, it’s not like all I eat is chicken, sweet potatoes, and some form of pizza….right?