Ronghe White Rice Cake

White rice cake is a store cupboard staple used in Chinese hot pots and soups to add a satisfying, chewy texture. 

This rice cake comes with rounded ends, in pre-sliced pieces. So it only takes 2-3 minutes to boil before they’re ready to eat.  

Use the subtle flavour of rice cake to contrast with more intense flavours. Serve alongside a Sichuan chilli stir fry, or in soups and broths seasoned with soy and oyster sauces.

Ingredients: Rice, water.