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Lunchtime Rice Cake with Kimchi & Spring Onions Recipe

This recipe is rated 4.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Freshly Picked

Easy peasy

Comfort food

Main meals
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A round rice cake topped with fresh spring onions and a generous mound of plant-based kimchi, served on a wooden board.
Close-up of a crispy plant-based flatbread topped with a generous portion of kimchi and garnished with sliced spring onions.

This dish also makes for a quick and easy shareable snack any time. While the recipe calls for kimchi and spring onion on top, the crispy rice cake base can play host to a range of flavours, so get creative there if you like!

You will need

Serves 6

  • 2 cups of basmati rice, washed
  • 4 cups water
  • 1 teaspoon salt
  • 15ml extra virgin olive oil

To serve

  • 1 spring onion, green slices only
  • 20g kimchi

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Directions

5 mins to prep

  1. Step 1

    Add the rice, water and a pinch of salt to a cold pot. Cover and bring to the boil, reduce to a simmer until air pockets appear. If it is feeling a little more water, then do so and bring it back to the boil. Aim for the rice to be nearly fully cooked once the liquid has almost all gone.

  2. Step 2

    Use the handle of a wooden spoon to create holes in the rice.

  3. Step 3

    Turn up to medium heat and pour a little vegetable oil in the holes. Cook for about 5 minutes.

  4. Step 4

    With confidence, turn it out onto a plate or chopping board.

  5. Step 5

    Top with kimchi and spring onions to serve.

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