Caraway Rice Cakes

1. 1

   In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.

2. 2

   Preheat broiler and butter a baking sheet.

3. 3

   Fluff rice with a fork.

4. 4

   Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet.

5. 5

   Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart.

6. 6

   Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes.

7. 7

   Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.