Caraway Rice Cakes

• 1 cup water
• 3/4 cup chicken broth
• 3/4 cup long-grain white rice
• 1 teaspoon caraway seeds
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted

1. In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
2. Preheat broiler and butter a baking sheet.
3. Fluff rice with a fork.
4. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet.
5. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart.
6. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes.
7. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.

water, chicken broth, longgrain white rice, caraway seeds, salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/caraway-rice-cakes-15328 (may not work)