Toasted Rice Cakes

Directions

1. 1
   Place the rice in a large bowl filled with water.
2. 2
   Stir well, then drain.
3. 3
   Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.
4. 4
   Place the rice in a covered pot with 2 cups water.
5. 5
   Bring to a boil over high heat.
6. 6
   Boil 2 minutes.
7. 7
   Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.
8. 8
   Remove from heat and let steam, covered, for 15 minutes.
9. 9
   Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.
10. 10
    To shape the cakes, pack a cylindrical half-cup measure to the top with the rice.
11. 11
    Then remove the mounded rice by running a knife around the inside of the cylinder.
12. 12
    Repeat with the remaining rice to make 8 cakes.
13. 13
    Place the sesame seeds on a plate.
14. 14
    Press both sides of each cake into the seeds.
15. 15
    Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.
16. 16
    Reduce heat to medium low and fry the cakes for 20 minutes.
17. 17
    Turn, add a little more canola oil to the pan and fry 20 minutes more.
18. 18
    Drizzle each cake with a teaspoon of lemon juice before serving.