What are?
Rice cakes (in English puffed rice cake ) are food products characterized by a thin circular shape, with an extremely reduced weight. They are produced from a mixture of puffed rice and food adhesive, modeled and then dried.
NB . Puffed rice for cakes is made by heating the seeds of the cereal with steam and in high-pressure environments, although the method may differ depending on the specific product.
The American rice cake (which is also common in Italy) is round, with a diameter of about 4-5 inches. Some producers make them tiny, suitable as a snack.
In the most common commercial format, a rice cake weighs about 10g, contains 8g of carbohydrates and supplies about 30-40kcal; rice cakes can also be made from brown rice, while on the market there are also biscuits prepared from the seeds of other cereals, such as corn.
Use in Nutrition
Extremely popular in North America and other Western countries, rice cakes are eaten as a substitute for bread, both at main meals and at secondary meals.
Rice cakes are widely used in children's diets and slimming diets, as they are considered less energetic than any other cereal derivative. In reality, this is a fairly incorrect perception and in the next article we will understand why.
Rice cakes are a valid alternative to rusks, crackers, fries or other snacks in envelopes, wasa bread and the wor bar (see below); they are often used to make sandwiches and are generally considered a "healthy" food.
Some rice cakes are flavored; abroad, the most common tastes are: white cheddar cheese, buttered popcorn, chocolate, honey, caramel corn and cinnamon apple.
Rice Cake
The rice cakes as we know them are one of the various products that fall into the category of rice cake. These can be obtained from a mouldable dough based on flour, ground or whole grains, but not necessarily "blown"; on the contrary, most traditional rice cakes are real rice balls that are generally steamed.
There are many types of rice cake, they fall into many food cultures and are prevalent in Asia (China, Taiwan, Korea, Japan, India, Indonesia, Philippines and Vietnam).
Wor Bar: the First Rice Cakes
The Wor Bars (Guoba in Mandarin, translated "pot's burnt") are nothing but pieces of rice that remain attached to the bottom of clay pots during cooking. After caramelization, the beans are combined into a single piece and acquire a slight burnt taste. They can be served with tea, or as part of a main meal with meat sauces.
In Italy, a similar food (rather ancient) consists of polenta that remains attached to the pot.
