Caraway Rice Cakes

This were very tasty.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup water
• 3⁄4 cup chicken broth
• 3⁄4 cup long-grain white rice
• 1  teaspoon caraway seed
• 1⁄4 teaspoon salt
• 1  tablespoon unsalted butter, melted

Directions

1. In a 1 1/2 to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
2. Preheat broiler and butter a baking sheet.
3. Fluff rice with a fork.
4. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet.
5. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart.
6. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes.
7. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.