Ginger Scented Bamboo Rice Cakes with Chili Lime Sauce

Indian Harvest Products Used

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Yield: About 25 half-cup sized cakes

  • ¼ c. sesame oil
  • ¾ c. shallots
  • 1 T. + 1 t. lemon grass
  • 1 T. + 1 t. garlic
  • ⅓ c. ginger
  • ¾ c red bell pepper
  • 3 c. shiitake mushrooms, diced
  • 2 lbs. Indian Harvest Bamboo Rice
  • 4 qts. chicken stock
  • 1 c. coconut milk
  • 1 c. scallions
  • 1 c. cilantro

Chili Lime Sauce

  • ¾ c. lime juice
  • 2 c. water
  • ½ c. fish sauce
  • ½ c. brown sugar
  • 4 T. chili-garlic sauce (or to taste)
  • corn starch to thicken


  1. Heat sesame oil in large stockpot. Add shallots and sauté for 1 minute. Add garlic, lemon grass, ginger and red bell peppers and sauté for an additional 1 to 2 minutes. Add mushrooms and sauté until tender.
  2. Stir in Indian Harvest Bamboo Rice until mixed well. While stirring, start adding 1 c. of chicken stock at a time until stock is gone and rice is al dente. Stir in coconut milk and cook for an additional 1 to 2 minutes until thickened. Finish by stirring in scallions and cilantro.
  3. Transfer risotto to a rectangular pan where you can spread risotto out to cool at about 1 inch thick.
  4. Once cool cut into squares and sauté in peanut oil until both sides are browning slightly. Cut squares diagonally for service if desired. Serve with chili lime sauce and garnish with fresh cilantro sprig.

Chili Lime Sauce

  1. Combine first 5 ingredients and bring to a simmer. Continue to simmer until reduced by a third. Thicken with cornstarch and cool.