Jasmine Rice Cakes with Vegetable Thai Green Curry

Rice graduates from side dish to staring role in this fresh, summery recipe. We turn precooked Jasmine rice from the supermarket into cakes by combining it with egg, flour, and seasoning. Pulsing half of the rice in the food processor first helps these cakes hold together without turning them pasty, and browning them in a hot skillet gives them a great textural contrast. Once they are cooked and set aside, we use the same skillet to make a light, flavorful coconut curry sauce featuring peas and zucchini. It's critical for the rice to be hot before you form it into patties. Otherwise it will be too dry to hold shape.

2 (8.8 ounce) packages Uncle Ben's Jasmine Ready Rice

1 large egg

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1 (14-ounce) can coconut milk

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon packed brown sugar

2 zucchini, cut into 3/4" pieces

1 cup frozen peas

4 teaspoons lime juice

chopped fresh basil, mint and/or cilantro

1. Cut slits in rice package and microwave until rice is hot, about 90 seconds. Pulse 1 package microwaved rice in food processor until coarsely ground, about 12 pulses. Transfer to bowl and mix with remaining rice, egg, flour, salt and pepper. With wet hands, form mixture into 4 patties.

2. Heat oil in 12" nonstick skillet over medium-high heat until shimmering. Add patties and cook until golden brown and crisp, about 3 minutes per side. Transfer to plate and tent loosely with aluminum foil.

3. Whisk coconut milk, curry paste, fish sauce and sugar in now-empty skillet and bring to simmer over medium heat. Add zucchini and peas and cook until vegetables are tender and sauce is thickened, about 6 minutes. Off heat, stir in lime juice. Serve curry with rice cakes garnished with chopped herbs.