Simple and delicious, these Rice Cakes with Goat Cheese and Bacon are perfect for an elegant weeknight dinner or your next get-together. Once you try them, you’ll want to make these again and again.
Prepare rice according to package directions.
Cook bacon in a heavy-bottomed skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of drippings from skillet. Add onions to skillet and sauté until golden, about 5 minutes. Transfer to a plate and reserve.
Combine buttermilk, 2 ounces of goat cheese, flour, egg, baking powder, baking soda, salt and cayenne pepper in a large bowl. Stir in cooked rice and reserved onions.
Heat skillet over medium heat and spray with nonstick cooking spray. Working in batches, drop batter by spoonfuls into skillet. Cook until bottom of each cake is golden brown, about 3-4 minutes. Turn cakes over and cook for another 3-4 minutes, or until the other side is golden brown. Repeat with remaining batter.
To serve, top rice cakes with remaining goat cheese. Garnish with bacon and green onions.
For evenly-sized rice cakes, use an ice-cream scoop to portion the patties.