Panko-Crusted Rice Cakes With Lemon-Basil Sauce

• 1 1/3 cups MAHATMA Enriched Thai Fragrant Long Grain Jasmine Rice, uncooked
• 3/4 teaspoon salt, divided
• 1 1/2 cups Italian-style Japanese breadcrumbs (panko), divided
• 5 tablespoons chopped fresh basil, divided
• 3 large eggs, lightly beaten
• 1 cup grated Parmesan cheese
• 1 garlic clove, pressed
• 1/4 teaspoon freshly ground pepper
• 1 cup mayonnaise
• 1 tablespoon Creole mustard
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup vegetable oil
• Garnishes: lemon slices, fresh basil leaves, fresh lettuce leaves

1. Bring 2 2/3 cups water to a boil in a large saucepan over medium-high heat; add rice and 1/2 teaspoon salt. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Let cool 10 minutes.
2. Stir together rice, 1/2 cup breadcrumbs, 2 tablespoons chopped fresh basil, and next 4 ingredients.
3. Shape rice mixture into 16 (3/4-inch-thick) patties. Dredge in remaining 1 cup breadcrumbs.
4. Pulse mayonnaise, next 3 ingredients, and remaining 1/4 teaspoon salt and 3 tablespoons chopped fresh basil in a food processor or blender 4 to 5 times or until well blended, stopping to scrape down sides as needed. Season with freshly ground pepper to taste.
5. Cook rice cakes, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Serve with lemon-basil sauce. Garnish, if desired.

mahatma enriched thai, salt, italianstyle japanese breadcrumbs, fresh basil, eggs, parmesan cheese, garlic, freshly ground pepper, mayonnaise, creole mustard, lemon zest, lemon juice, vegetable oil, lemon slices

Taken from www.myrecipes.com/recipe/panko-crusted-rice-cakes-with-lemon-basil-sauce (may not work)