By Michelle Shearer
I seem to always have a pot of leftover brown rice sitting there, looking at me, challenging me :”Whatcha gonna do with me, huh? HUH?”. I’ll knock up a Nasi Goreng, or we’ll chuck it in our scrambled eggs to beef it up a bit or sometimes I just feed it to the chicken because I’ve gotten sick to the back teeth of looking at it.
One day I looked at it and thought to myself “biscuits”. I think about biscuits a lot to be honest. Probably an unhealthy amount. Biscuits +brown rice well, the brown rice thing would utterly negate the biscuit thing.
The result: Look, I’ll be honest with you, they were a bit ‘funny’. That is, funny: peculiar, not funny: ha ha. They were more of a biscake. Do you know what I mean? A biscuit but with distinctly cake-y qualities. They reminded me of the good old fashioned rock cakes of yesteryear back in England when I was growing up. The kids actually found them divine and I found myself feeling smug at discovering a slightly less orthodox way of using up brown rice.
Give ’em a crack and adapt this recipe – you could really go to town.
Makes about 40
4 cups cooked brown rice
2 cups plain flour
3 tspns baking powder
1.5 cups desiccated coconut
1.5 cups brown sugar (or coconut sugar)
4 tspns cinnamon
2 tspns vanilla essence
2 eggs, beaten.
- Preheat your oven to 180 degrees and prepare your cookie sheet.
- Beat together the butter and sugar until it’s all creamy.
- Add the eggs (a little at a time) and vanilla essence and beat together well.
- Sift all the dry ingredients together and pour into butter and egg mixture, mix together and then fold in the cooked rice and coconut. Drop cookie dough from a wet teaspoon on your cookie sheet.
- Bake for about half an hour or until your ‘biscakies’ are a lovely golden brown in color.
You might add currants or sultanas or chocolate chips or something?