Jasmine Rice Cakes

Directions

1. Put rice in a small pot in 2 c. cool water. Bring to a boil, reduce to low, cover and simmer 12 min. Remove from heat and let stand 5 min. Transfer to a shallow pan and stir to cold. Season with cracked black pepper. Add in the finely diced pepper. Set aside till completely cold.
2. Rub your hands with a little oil to prevent rice from sticking to them. Find a lid from a jar approximately 3 to 4 inches in diameter. Line the lid with a piece of plastic wrap. Press a scoop of rice into the lid to create a patty. Repeat with all the rice mix. Combine the minced coriander, grated ginger and sesame seeds. Place the rice cakes in this mix and coat liberally. Heat oil on high and fry cakes for about 2 min per side or possibly till just golden brown.
3. Serve with pork and vegetable stir-fry.