Try this Avocado Rice Cakes with Mexican Crema recipe.
- Carbohydrate 3.04103458333333 g
- Cholesterol 0 mg
- Fat 4.95743541666667 g
- Fiber 2.28462493594487 g
- Protein 0.72527125 g
- Saturated Fat 0.71627625 g
- Serving Size 1 1 Serving (34g)
- Sodium 134.942258333333 mg
- Sugar 0.756409647388459 g
- Trans Fat 0.315195083333334 g
- Calories 55 calories
Step-by-step
- Add sour cream, jalapeo, cilantro, and sea salt to a wide mouth mason jar. Blend with an immersion blender until smooth.
- Spread rice cakes with the crema, topped with slices of avocado, sprinkle with ground cumin, cayenne pepper, garlic powder and sea salt. Top with tomato and enjoy!
Crisp, aerated puffs of puffed brown or white rice shatter under the knife while providing a sturdy structural base for rich, creamy toppings. Blending sour cream or Greek yogurt with fresh cilantro, diced jalapeño, and sea salt inside a narrow vessel like a wide-mouth mason jar allows an immersion blender's vortex to draw fibrous herb leaves into the blades completely. High-shear blending ruptures cell walls in the cilantro and jalapeño, releasing aromatic compounds and capsaicin uniformly throughout the dairy base without incorporating excess air.
Adapting Ingredients for Dietary Restrictions
Dairy components like sour cream can be swapped for full-fat plant-based alternatives at a strict one-to-one ratio, though coconut-based yogurts require an extra pinch of salt to mask inherent sweetness. Rice cakes naturally contain gluten-free profiles, but cross-contamination during commercial manufacturing means checking for certified gluten-free labels if preparing this for celiac guests. Ripe Hass avocados yield when gentle pressure is applied; select fruit measuring a dark green-black hue rather than bright green to ensure adequate internal fat content for proper slicing. Slicing tomatoes uniformly to a thickness of two millimeters prevents moisture from pooling on top of the avocado layer, preserving the structural integrity of the base.
Kitchen Workflow and Sequencing
Executing preparation efficiently requires blending the crema first so volatile compounds settle before assembly. Spreading the resulting condiment immediately creates a moisture barrier that prevents the porous rice surfaces from softening prematurely. Keep sliced avocados submerged in water acidified with lemon juice if holding them longer than ten minutes to arrest polyphenol oxidase activity and prevent enzymatic browning.
