Cacio E Pepe Rice Cakes Recipe
Make Cacio E Pepe Rice Cakes Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice cake batter
Finishing & frying
Method
Rice cake batter
- 1
Cook the rice
Rinse the arborio rice under cold water until the water runs mostly clear. In a medium saucepan, combine rinsed rice and 2.5 cups water with a pinch of salt. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 15–18 minutes until rice is tender and most water is absorbed. If any water remains, drain it off. Remove from heat and let rest, covered, 5 minutes.
- 2
Finish the cacio e pepe base
Return the hot cooked rice to the stove over very low heat (or use residual heat). Stir in 2 tablespoons unsalted butter and 1 tablespoon olive oil to coat. Pour in 1/2 cup whole milk and stir until creamy. Add 2 teaspoons coarsely ground black pepper and 1 teaspoon fine sea salt; stir to combine and bloom the pepper.
- 3
Incorporate cheeses and binder
Off the heat, let the rice cool for 3–4 minutes so it won't scramble the egg. Stir in 1 cup grated Pecorino Romano and 1/4 cup finely grated Parmigiano-Reggiano until melted and evenly distributed. Whisk the egg in a small bowl and quickly fold it into the rice to bind. If mixture feels too wet to shape, add up to 1/2 cup all-purpose flour, 1 tablespoon at a time, until the batter holds together when pressed. The final texture should be cohesive but not stiff.
- 4
Chill the mixture
Transfer the rice mixture to a shallow dish, press into an even layer about 3/4–1 inch thick, cover with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the cakes for easier shaping.
Shaping, breading, and frying
- 5
Prepare breading station
Set up a shallow bowl with 1/2 cup plain breadcrumbs and another small bowl for a light egg wash (optional): beat 1 egg with 1 tablespoon water. Lightly flour your hands or a work surface.
- 6
Shape the cakes
Remove chilled rice from fridge. Using a 2.5–3 inch round cutter or by hand, scoop and shape the rice into cakes about 3/4 inch thick. You should yield about 8–10 cakes. If mixture sticks, wet your hands lightly or dust with a little flour.
- 7
- 8
Pan-fry until golden
Heat a large nonstick or stainless steel skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add cakes in a single layer without crowding. Fry 3–4 minutes per side, adjusting heat so they become deep golden and crisp without burning. Flip carefully with a spatula and cook the other side. Transfer cooked cakes to a wire rack or paper towel-lined plate to drain; keep warm in an oven at 200°F (95°C) if cooking in batches.
Finish and serve
- 9
Final seasoning
While cakes are warm, sprinkle each with a little extra 1/4 cup grated Pecorino Romano distributed across the cakes and a light dusting of freshly ground black pepper (about 1/2 teaspoon total). If desired, finish with 1/2 teaspoon lemon zest spread across all cakes for brightness.
- 10
Plating suggestion
Serve 2–3 cakes per person as an appetizer or 4–5 as a light main, accompanied by a simple green salad or a lemony arugula to cut the richness. Provide extra grated Pecorino and black pepper at the table.