I was laying in bed the other night thinking about when I was eating healthy and exercising, and I recall that I basically ate brown rice with both lunch and dinner. I don't mind brown rice, but one challenge to eating healthy is to try and introduce some variety. I don't mean variety in the sense that a turkey sub varies from a roast beef sub, after enough subs you don't really care what kind of meat is on it.
What I'm talking about is a core ingredient taking on a new persona. Something altogether different in texture and taste. So I thought that I should look into grinding the brown rice so that I could use it in other forms. In my mind I figured I would grind the rice to semi-fine, then combine with a little all purpose flour, then add a binder. For flavoring I was thinking maybe some toasted corriander seeds ground, or toasted cumin seeds, and fresh herbs like thyme, then to fry it in a little olive oil to make a fritter.
Well before my experiment, I googled "rice flour fritter" and found this which looks good to me. I was wondering if anyone else has done something like this. Do you have any recommendations or advice? The link is apparently a puerto rican food, and the name almojabanas sounds way cooler than rice fritter! I'd like to use the fritter as a kind of base for various meats, roasted/grilled chicken, grilled pork chop, etc.
