Toasted Rice Cakes

Preparation

1. Step 1

   Place the rice in a large bowl filled with water. Stir well, then drain. Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.

2. Step 2

   Place the rice in a covered pot with 2 cups water. Bring to a boil over high heat. Boil 2 minutes. Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.

3. Step 3

   Remove from heat and let steam, covered, for 15 minutes. Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.

4. Step 4

   To shape the cakes, pack a cylindrical half-cup measure to the top with the rice. Then remove the mounded rice by running a knife around the inside of the cylinder. Repeat with the remaining rice to make 8 cakes.

5. Step 5

   Place the sesame seeds on a plate. Press both sides of each cake into the seeds. Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.

6. Step 6

   Reduce heat to medium low and fry the cakes for 20 minutes. Turn, add a little more canola oil to the pan and fry 20 minutes more. Drizzle each cake with a teaspoon of lemon juice before serving.