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Add the rice to a saucepan along with the water, vinegar (if desired) and sea salt. Cover and bring to a full boil. Immediately reduce the heat to low and cook, keeping covered, for 15 to 20 minutes (depending on package instructions).
Remove rice from the heat and stir well. Replace the lid and keep the rice covered off the heat for 10 minutes.
Transfer to a tupperware container and refrigerate until chilled.
Form rice patties using your hands or round cookie cutters. You're aiming for a rice patty that is 1/2-inch thick.
Heat 2 to 3 tablespoons of coconut oil (or high temperature cooking oil of choice) in a large non-stick skillet over medium high or high heat (heat level will depend on your stove top). You’ll want enough oil to generously coat the surface, so don’t skimp on it! Wait for a few minutes to allow the skillet to get completely hot.
Carefully place the rice bun patties on the hot surface (they should sizzle when they touch the hot skillet) and cook without touching them 10 to 12 minutes, or until the rice bun is golden-brown and crispy.
Carefully flip and cook another 10 to 12 minutes, until the both sides are golden and crispy.
Repeat for remaining rice. Use rice buns for your favorite burgers!